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Cream Cheese

A Rich, Tasty and Spreadable Cream Cheese!



  • 1L Maleny Dairies Pure Cream 

  • 1L Maleny Dairies Farmer's Choice Milk

  • 1/16 tsp. (0.1 g) Flora Danica (Culture)

  • 1 tbsp (15ml) of this mixture: 1 drop (0.05ml) double-strength rennet in 1/8 cup (30mls) cool, non-chlorinated water

  • 1/4 tsp (1.5 g) salt

Equipment: Pot with lid, thermometer, ladle, Cheesecloth or organdy, spatula, colander, bowl.

Time: 30 min. active, 16-28 hr. inactive



  1. Pour the cream and milk into a pot and put it on the stove on low heat, stirring it periodically with the ladle. Warm up the mixture until it reaches room temperature (20°C-22°C). Use a thermometer to get an accurate temperature. Then remove from heat.

  2. Sprinkle the culture on top and let it set for 3-5 minutes. Then stir for 1 minute to mix the culture in. 

  3. Because you are using fresh non-homogenised cream and milk, adding the rennet immediately after the culture will cause the cream to seperate before the cogulation occurs. Let the mixture sit for 2-3 hours (or just beforethe mixture starts to thicken from the starter culture). 

  4. During this time, make the rennet mix by mixing the double strength rennet with the cool, non-chlorinated water. 

  5. Start stirring the mixture using an up-and-down motion with the ladle. Briefly stop stirring the mixture as you slowly add the diluted rennet, then begin stirring again using the same up-and-down motion to mix it in.

  6. Let the mixture sit at room temperature (20°C-22°C), until the curd is just pulling away from the sides of the pot.This usually takes from 12-24 hours.

  7. Position the lined colander over the sink or another pot. Carefully ladle most of the curds from the pot into the colander. Gently pour the rest of the curds and whey into the colander. Tie the corners of the cloth together and tie the bundle to the handle of the ladle. Set the ladle across the top of the pot. Cover the pot lid to keep it warm. Every 2-3 hours, place the bundle in the bowl, open it up, and scrape thickened sides so that they recombine a bit and don't block drainage. After 12 hours, it should be the texture of thick pudding, if not, continue draining until the cheese is the desired texture.

  8. Using the spatula, scrape the cheese into the bowl, then sprinkle the salt over the sop and stir it in. 

  9. You can use the cream cheese right away, or put it in a tightly sealed container and store in the refrigerator.

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