Name: Cream Cheese
Yield: Makes about 1½ cups
Ingredients: ¼ teaspoon salt, or to taste; 1 quart whole milk; 1 rennet tablet (dessert type); 1 tablespoon water; ¼ cup buttermilk, the fresher the better; 1 cup (½ pint) heavy cream (not ultrapasteurized)

Preparation info

Makes about
1½ cups

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Is this cheese really different? Yes. Unless you have lingered over a mouthful of homemade cream cheese, you can have no idea of its distinctive qualities: suaveness; a rich, matured cream flavor; delicacy of texture; and a pale-cream rather than chalky color. It is somewhat softer than commercial cream cheese, but it is richer, with body derived from butterfat rather than the gummy additives that many manufacturers use, together with skim milk, in their cream cheese. To make it you