Making cream cheese from raw, non-homogenized milk, what to do with the cream?
Of all the recipes I've seen for cream cheese from raw milk, I haven't seen any mention of whether to skim some of the cream, shake it in or something else.
My initial guess is to leave the cream and let the milk continue to separate further, but that is just my educated guess so hoping for an actual answer.
Best Answer
In all cheese making and especially with young cheeses like cream cheese, fat adds a lot to the flavor and texture.
You can skim off extra fat but your cheese will be thinner and less richly flavored.
Shaking the cream in won't help if you are using a fermented method (as opposed to using boiling and acid to curdle the milk) because it will separate out again during the fermentation.
Your thickened, fermented milk will be richer on top where the cream rose. It will mix back in when you drain the cheese and form it.
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What do you do with raw milk after skimming the cream?
We listed some of our favorite uses for excess skim milk below:Can you use non-homogenized milk to make cheese?
Homogenisation is optional as long as it is declared on the label of the bottle or carton. If you want to make cheese, you have a choice of using either homogenised or non-homogenised milk.Can you separate cream from raw milk?
Allow the milk to sit for at least 24 hours, then open the spigot at the bottom\u2013 the skimmed milk will come out, leaving the creamline floating at the top. Once you are nearing the end of the milk layer, you can capture the cream layer in a separate container.How do you use non-homogenized milk?
Some people prefer their milk to have an even texture; it's a personal preference. Other people believe non-homogenized milk tastes better and like the cream top. The cream at the top can be mixed in with the milk \u2013 poke it with the end of a spoon handle to push it in the bottle, and then give the bottle a good shake.Making cream cheese from raw milk!
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