Making your own cheese from milk is really satisfying and affordable. You can choose to use regular milk or goats milk depending on the type of cream cheese you desire.
1 litre full fat UHT Milk OR goats milk
1/10 teaspoon freeze dried type B starter
Put the milk and starter into an electric yoghurt maker, or an easi-yo canister. Operate your choice of yoghurt maker as per manufacturer’s instructions.
Leave the starter to incubate for 10-12 hours. Remove starter from the yoghurt maker and refrigerate overnight.
Next day line a colander with cheesecloth or a fresh chux. Suspend the colander over a plastic container and pour the starter into the cloth. Suspend the cheese in the cloth to drain into the container. Put the cheese suspension into the fridge. Allow the mix to drain in the fridge for 48 hours.
After 48 hours the cream cheese is ready for eating. Unwrap the cloth and season the cheese with salt, herbs and pepper. Form the cheese into balls and add to a jar of half olive oil, half vegetable oil.
Suggested additions to the cheese:
2 shallots finely chopped
½ teaspoon black peppercorn
1 T/s dill finely chopped
Chop the herbs finely and add to the cheese. Season with salt to taste, and form the cheese into balls. Add the cheese to a jar filled with a mix of half olive oil and half vegetable oil. Refrigerate until required.