Making Cream Cheese at Home - Home Is Possible
1. Sterilize your tools! A non-aluminum pot, metal measuring spoons, metal spoon, and a thermometer. 2. Get 2 liters of light cream or half and half. Bring them up to 72 degrees. 3. Find yourself some nice mesophyllic starter bacteria. Mine is from France. Oooh la la! I got it from an online cheese supply … Continue reading Making Cream Cheese at Home →