Ingredients (Yield: 1kg raw milk → 0.2kg cream cheese) Link to heading

  • 1kg raw milk
  • Culture Probat 222: 0.02g per kg of milk
  • Calcium chloride (CaCl₂): 0.05g per kg of milk
  • Rennet: 0.02g per kg of milk

Preparation Steps Link to heading

  1. Pasteurization

    • Heat milk to 72 °C and hold for 15 seconds.
    • Then cool down to 27 °C.

  2. Adding the Culture

    • At 27 °C, stir in Culture Probat 222.
    • Add calcium chloride (CaCl₂) and stir gently.
    • Let rest for 20–30 minutes to activate the cultures.

  3. Adding Rennet

    • Add rennet and distribute evenly in the milk.
    • Then leave the pot to stand for 24 hours at 25–27 °C.

  4. Scooping Out

    Scooping Out

    • After 24h, the milk should have set into a firm gel (curd).
    • Carefully scoop the mass with a ladle into cheesecloths or muslin.

  1. Draining

    Draining

    • Hang the cloths in a clean place and let the cheese drain for 12 hours.
    • The whey will separate from the curd during this time.

  1. Pressing

    • Press the drained cheese evenly with a potato press, a sieve, or in cheese molds.
    • Goal: a homogeneous, smooth texture without lumps.

  2. Salting and Refining

    • Add about 0.5% salt (based on weight) and knead in evenly.
    • Optionally refine with herbs or spices.

Shelf Life Link to heading

  • About 20 days in the refrigerator.