Cream cheese from Essential Food Preserving: The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs (page 351) by Julia C. Skinner

  • salt
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  • whole milk
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  • Serves : about 3 cups

  • EYB Comments

    Cultures at room temperature for 16-24 hours, then strains for 4-12 hours depending on desired consistency.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick-pickled horseradish and scallion paste; Pickled salmon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Cultures at room temperature for 16-24 hours, then strains for 4-12 hours depending on desired consistency.

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