1 gallon milk
1 pint cream
1 pkg direct set mesophyllic starter*
3 drops liquid rennet dissolved in 1 tbs water
Radish Dill Mixture:
1 cup cream cheese
1/4 cup soft butter
1/4 cup grated radish
1/4 cup chopped fresh dill
salt and pepper to taste
Be sure to use regular milk and cream, not ultra pasteurized, which will not set properly. Gently warm the milk and cream until it reaches 75 degrees in a covered pot. This is easily done by setting the pot in a sink of warm water. Sprinkle the direct set culture over the milk/cream and stir well. Dissolve the rennet in the water, then stir into the milk/cream mixture. Cover the mixture and set on the countertop for 24 hours.
The next day, check the cheese. There should be one large curd surrounded by yellow liquid whey. If for some reason it has not yet set, leave it for a few more hours. The curd will be soft. Line a colander with fine cheese cloth or a tight-weave tea towel over the sink. Gently ladle the curds into the cheese cloth. Cover the cheese and let it drain for one hour. Tie the cheese cloth up into a bag and allow to hang for another 8 hours or so, until the cheese reaches the desired creaminess.
Remove 1 cup of the cream cheese and refrigerate the rest for other yummy uses (cheese cake??) Blend in the soft butter until smooth, then add the radish and dill. Season to taste with salt and pepper. This cream cheese tastes better after it’s rested for a few hours, which brings out the radish and dill flavors. Serve with baguette or crackers. =
*Cheese making supplies for the home cook can be ordered online from New England Cheesemaking Supply Company.