Philadelphia cream cheese

Preparation of Cream:

Take cream with a fat content of 10% or 20% and heat it to a temperature of 33 degrees.

Adding Mesophilic Starter Culture:

Introduce mesophilic starter culture at a rate of 0.05 grams per liter of cream.

Sprinkle it over the surface of the cream, wait for 3 minutes, then mix the cream well.

Adding Rennet:

Add between 0.05 to 0.1 grams of milk-coagulating rennet per liter of cream.

The rennet should be pre-dissolved in 30 ml of water and slowly added to the cream while constantly stirring.

Coagulating the Cream:

At a temperature of 36-40 degrees, leave the cream to coagulate for 6-8 hours.

Draining and Removing Whey:

Carefully pour the mass through cheesecloth and hang it up to let the whey drain. This process usually takes 6-8 hours.

Salting the Cheese:

Once the whey stops dripping, proceed to salting. Use 1.5% salt based on the final weight of the cheese.

Evenly sprinkle the salt over the surface of the cheese. Gently mix the cheese mass to ensure the salt is evenly distributed throughout the cheese. Leave the cheese at room temperature for 30-60 minutes, stirring occasionally to allow the salt to penetrate evenly throughout the thickness of the cheese.

After salting, transfer the cheese to an airtight container and store it in the refrigerator.