31 Days of MOO No. 2 Powdered Milk Cream Cheese
This is really easy to make, and uses powdered milk from your pantry stores, perfect for those times you can't get to the shops. Best of all it is very close in taste and texture to a Philadelphia cream cheese and can be used in cream cheese patties, to make dips, spread on bread in place of butter or margarine, even cheesecakes.
You will need:
3 litres cool water
4 cups milk powder
1/4 cup fresh cultured buttermilk (in this case, MOO buttermilk doesn't work)
1/4 rennet tablet (Junket tablets - they come in plain and flavoured - use the plain!)
Method:
Pour the milk into the pre-sterilized 10 litre stainless steel pot (a soup pot or stock pot is good for this). Warm to 18 degrees Celsius (65 degrees farenheit). Use your thermometer!, stirring all the time.
Dissolve the 1/4 junket table in 1/4 cup water.
When the milk reaches 18 degrees, remove from the heat and add the buttermilk. Whisk to mix thoroughly.
Stir the dissolved rennet into the inoculated milk. Blend thoroughly.
Cover and let sit overnight undisturbed at room temperature (about 20 degrees is good, if your house is cooler, wrap bowl in towels to keep warm).
The next morning, a clean break should have formed. A clean break is a definite split in the curd - you'll know it when you see it. If the milk isn't firm enough, let it sit until it does, as long as another 12 hours.
When the clean break is achieved, cut the curd into chunks and transfer to a sterile cheesecloth or muslin or even a hanky supported in a large strainer and placed over a large mixing bowl. Allow the whey to drain through.
Save the whey for making muffins or quick bread (you can freeze it).
As the whey drains, tighten the cloth by twisting and tieing off with a rubber band or even a bag clip. This forces more of the whey out of the cheese.
When most of the whey has drained off and put it in the fridge.
The next day remove the cheese from the cheesecloth and mix in 1-3 teaspoons salt.
Store in a covered container in the fridge.
Good for dips, sauces, instead of butter on bread, and can be used in cheesecakes too.
Notes: Junket tablets can be bought at Woolworths supermarkets or from cheese making suppliers. Online you can get them from Mad Millie (https://www.bakeandbrew.com.au/product/rennet-tables/) And junket makes a delicious dessert and is a soothing meal for upset tummies too.
You will need:
3 litres cool water
4 cups milk powder
1/4 cup fresh cultured buttermilk (in this case, MOO buttermilk doesn't work)
1/4 rennet tablet (Junket tablets - they come in plain and flavoured - use the plain!)
Method:
Pour the milk into the pre-sterilized 10 litre stainless steel pot (a soup pot or stock pot is good for this). Warm to 18 degrees Celsius (65 degrees farenheit). Use your thermometer!, stirring all the time.
Dissolve the 1/4 junket table in 1/4 cup water.
When the milk reaches 18 degrees, remove from the heat and add the buttermilk. Whisk to mix thoroughly.
Stir the dissolved rennet into the inoculated milk. Blend thoroughly.
Cover and let sit overnight undisturbed at room temperature (about 20 degrees is good, if your house is cooler, wrap bowl in towels to keep warm).
The next morning, a clean break should have formed. A clean break is a definite split in the curd - you'll know it when you see it. If the milk isn't firm enough, let it sit until it does, as long as another 12 hours.
When the clean break is achieved, cut the curd into chunks and transfer to a sterile cheesecloth or muslin or even a hanky supported in a large strainer and placed over a large mixing bowl. Allow the whey to drain through.
Save the whey for making muffins or quick bread (you can freeze it).
As the whey drains, tighten the cloth by twisting and tieing off with a rubber band or even a bag clip. This forces more of the whey out of the cheese.
When most of the whey has drained off and put it in the fridge.
The next day remove the cheese from the cheesecloth and mix in 1-3 teaspoons salt.
Store in a covered container in the fridge.
Good for dips, sauces, instead of butter on bread, and can be used in cheesecakes too.
Notes: Junket tablets can be bought at Woolworths supermarkets or from cheese making suppliers. Online you can get them from Mad Millie (https://www.bakeandbrew.com.au/product/rennet-tables/) And junket makes a delicious dessert and is a soothing meal for upset tummies too.