- Skimmed Milk (800 ml)
- Cream (100 ml)
- Buttermilk (50 ml)
- Salt (pinch)
- Ladle and spoon
- Muslin cheesecloth
Slowly heat milk and cream to 30° C and take off the heat. Don’t let the mixture boil.
Add buttermilk and thoroughly mix. Leave the mixture to rest at room temperature 20-22° C for 12 hours.
After 12 hours the mixture should look like yoghurt and have whey formation on top. Transfer carefully into sieve and muslin to drain the curd. Tie up corners of the muslin, hang and drain for 10-20 hours. Scrape and press the curd to remove the last liquid. Add a pinch of salt and mix.
Enjoy your delicious cream cheese.