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French-style Cream Cheese


French-style cream cheese is a soft and spreadable cheese with a slightly sweeter flavor than that of traditional cream cheese. This recipe also calls for less culture than usually required for making cream cheese. It's a delicious, creamy treat that can be mixed with herbs or fruit to make it a bit more interesting.



  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 packet mesophilic starter
  • 1 drop liquid rennet diluted in ¼ cup cool, unchlorinated water
  • Cheese salt, herbs, and spices (optional)


  1. Mix cream and whole milk together in a large pot. Slowly warm the mixture to 70°F. 
  2. Add the starter. Stir it in slowly, using steady up-and-down motions. Add the rennet in the same manner, making sure to mix it in well all the way down to the bottom of the pot.
  3. Cover the pot and allow the milk to set for 72 hours, undisturbed.
  4. Transfer the curds from the pot into a large bowl. Mill the curds until the consistency is pastelike. Add salt or other flavorings, to taste, at this point. 
  5. Use a large tomme mold to press the curds all together, or spoon them into individual serving molds. 
  6. Refrigerate as soon as possible, allowing the cheese to set for about 24 hours before serving. French-style cream cheese will keep in the refrigerator for up to 1 week. 

Makes about 1 pound of cheese.


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French-style Cream Cheese

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