Cream Cheese

News headlines cry “cream cheese shortage for the holidays!”

So, what has David been doing? Yep. Making cream cheese. (I’m sure he’d want y’all to know he’s doing a heck of a lot more than making cream cheese … yes, much more)!

Anyway, making cream cheese was quite a process. He started with two gallons of whole milk from Lucy (including the cream). He poured that into a pot and stirred it for at least 30 minutes at 185 degrees. Then he cooled it to 110 degrees (still stirring). (This is when we yearn for one of those Harry Potter magic stirring things). Then he added .25 cups of kefir into seven quart jars, and added the 110-degree milk. Then he incubated the full jars at 110 degrees for 8-12 hours (until contents turned into yogurt). Then he poured the yogurt into a cloth straining bag, and let it hang until it drained — takes eight hours to drain unless the bag clogs — then the bag has to be cleaned to continue draining. Then he lightly salted it and let it drain for 4 more hours.

Voilà! Cream cheese.

Who needs the store! See ya, Kraft!

Here’s what the new cream cheese looked like coming out of the draining cloth … it is GOOOOD! He made about 24 oz of cream cheese from five of those seven quarts of yogurt.

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