Cream Cheeses

Usually there are two types of cream cheese, one obtained from double-thick cream, the other from thin cream thickened with rennet before draining, and there’s a pleasant variety that can be made from buttermilk. A sweet cream cheese is obtained from cream that has been standing for 12 hours, but if wanting to make it more quickly a small quantity of ‘starter’ is put in as soon as new cream has cooled down to 70°F. This starter may be a culture generally used by cheese-makers, or a little clean soured milk.