I made that!

In another life I have a sheep farm and a creamery. In this one I’m determined to see how much cheese I can make in my kitchen at home. Until I get a cheese press (Wanna buy me one?) I’m limited to the world of soft cheeses. But what a great world!

Start with lots of half and half.

Throw in some tasty bacteria.

And 24 hours (and some salt and some draining) later you have cream cheese!

Kraft: never again.