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Back to School Campaign – Day #2 of Healthy Snacks

We’ve found this great recipe to share with you this morning: DIY Cream Cheese.  Once you have made this, you will never go back to the silver packages.

Give it a try and you will see why 🙂

diy cream cheese

Makes: 13 ounces of cream cheese and two cups of whey

for tips and supplies, see Cultures for Health

Cream cheese starter cultures containing both the starter culture and rennet are available.

While culturing the cheese with buttermilk rather than a mesophilic starter is riskier due to variations in the active cultures present, I found that the taste of the resulting cream cheese was just slightly more tangy and very attractive.

2 cups heavy cream

2 cups whole milk

1 drop liquid vegetable rennet dissolved in 2 tablespoons water

1/8 tsp. (one packet) mesophilic starter culture OR 1 ounce buttermilk

1/4 teaspoon salt or other flavorings (optional)

In a pot (with a fitted lid for later steps), heat milk and cream to 75°F, stirring regularly.

Remove pot from stove and add the buttermilk OR sprinkle the mesophilic starter culture over the surface of the milk and allow to dissolve for two minutes. Stir gently. Add diluted rennet mixture and combine using an up and down motion with your spoon under the surface of the milk just until evenly incorporated. Cover pot with lid, wrap in a few kitchen towels, and place in a warm location (70°F-75°F) to incubate, about 14 hours.

When cheese is ready to be drained, it will resemble yogurt. Spoon into a strainer lined with a piece of butter muslin. Clip the corners of the muslin together and allow to drain over a bowl (cupboard handles and safety pins can come in handy here) until desired firmness is reached, 7-10 hours.

Mix in a 1/4 teaspoon salt or other flavorings as desired. Transfer to a container with a tight-fitting lid and refrigerate.

Happy Tuesday everyone…just 14 sleeps until school starts.

Don’t forget about our Back to School Promotion – available to patients in both the Barrie and North Bay offices:


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