Comments on: Homemade Cream Cheese So Easy a Child Could Make It

By: Suzanne McMinn

Suzanne McMinn — Fri, 25 Mar 2011 10:41:32 +0000

Andy, wait at least 24 hours and see if you can put it in some butter muslin to drain. It’s not going to go bad yet.

By: Andy

Andy — Fri, 25 Mar 2011 01:21:16 +0000

How long is too long do you think to wait for it to firm up? It’s getting firm but not completely there yet and it’s been 22 hours. At what point should I call it a loss? I’m worried about it spoiling. It doesn’t smell bad or look bad it’s just not firm enough yet.

By: Suzanne McMinn

Suzanne McMinn — Thu, 24 Mar 2011 12:07:36 +0000

Andy, if it doesn’t work, then my guess would be that it’s because that’s ultra-pasteurized cream. It worked fine for me in the regular size recipe. I’ve never tried it in a larger recipe using the same amount of starter. Ultra-pasteurized isn’t recommended for cheesemaking, but I found I could use it for cream cheese fine, but again I didn’t increase the recipe. It’s possible that’s the reason, though I’d still give it some more time.

By: Andy

Andy — Thu, 24 Mar 2011 12:01:07 +0000

Yes it’s the same half and half that was shown in the photo.

By: Suzanne McMinn

Suzanne McMinn — Thu, 24 Mar 2011 11:59:42 +0000

Andy, I’ve never tried to increase it, so I don’t know, but also I don’t look at the pot after just 8 hours. That’s not long enough. Is it storebought milk?

By: Andy

Andy — Thu, 24 Mar 2011 11:52:16 +0000

I read on my mesophilic starter would do up to 2 gallons of milk. So I started my cream cheese last night but tripled the amount of half and half so I could make a larger batch. I know it’s only been about 8 hours but I’m getting worried… it’s not started to curd at all yet. It seems just as runny as when I put the starter in. Should I not have tried to make a larger batch?

By: Kim Hebert

Kim Hebert — Wed, 16 Mar 2011 13:17:54 +0000

OK so my hubby and I made Beer two weeks ago, Venison and Hot Italian Sausage last weekend and we are going for Cream Cheese and Queso Fresco this weekend!!! What a lucky girl I am.
Please enter me into your cheese kit contest.
PS I enjoy your blogs
Mrs H

By: Suzanne McMinn

Suzanne McMinn — Sun, 20 Feb 2011 15:29:02 +0000

Hi, Cody. Well, I don’t know why your cream didn’t curd. I have used ultrapasteurized cream from the store in the past (now I have a cow and use my own fresh cream). Ultrapasteurized cream will vary from brand to brand, so it could be the brand. Or it could be a temperature issue when you’re heating the cream. I don’t know what recipe you were using, but in the recipes I use, you would add the starter and then the rennet, so I’m not sure adding starter at this later point will do anything to help. It would be best to start over and use starter.

By: Cody

Cody — Sun, 20 Feb 2011 15:08:49 +0000

I came across this page of you blog while looking for a way to save my cream cheese. I used rennet, milk, buttermilk, and cream but it didn’t curd. In reading I see most people say not to use ultra pasteurized but I see that you do. SO my question is, do you know if I can take what I have and add the starter to it so I don’t have to waste, right now all I have is a cream-like concoction that smells like cream cheese.

By: Country Girl @ Heart

Country Girl @ Heart — Tue, 01 Feb 2011 15:54:57 +0000

I did it!! I made the cream cheese and used homemade starter. It was easy and tastes delicious. Now I need to make bagels to go with it. Thanks CITR for motivating me!