Our video explains how to make fresh raw milk cream cheese
Whole milk produces a luscious light cheese. The tangy flavor is ideal with a sprinkling of chopped chives or seasoned pepper on appetizer crackers, or with toast and berry jam for breakfast. Whipping cream makes a velvety, cool tasting cheese comparable o the Italian mascarpone. Serve it as you would the whole-milk cheese. Both cheeses will keep in the fridge for as long as 5 days
Recipe uses nettles for a natural thickener or use rennet tablets.
Recipe for a Swiss style homemade cream cheese
This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon.