making some home made cream cheese | Food Production and Preservation | Forums

Danger Duke had been kind enough to send me some acorn flour he had made, I stuck in the freezer and it's been sitting there talking to me every time I open the freezer door, begging to be used, so I decided to make some cheesecake with it, first though I needed to make the cream cheese to make it

so I grabbed a gallon of raw milk, rennet and mesophillic starter

I poured the milk into a double boiler and inserted my candy thermometer, you only want to heat the milk to 80 degrees, well the candy thermometer starts at 100, so you kind of want to eye ball it

once you have the temp you want, sprinkle the starter on the milk and let it set for 3 minutes, then gently stir the milk

put 2 drops of rennet into 2 tablespoons of luke warm water

and pour it into the milk

you do not want to stir, use a up and down motion with a spoon to incorporate the rennet

put a lid on it and let it set at room temp for about 16 hours

I checked it this morning and it had firmed pretty good, need to let it set another 4 or 5 hours

to be continued