Well I guess I will have to be the trailblazer on this one lol. The problem Im going to run into with this is finding cream that is not ultra pasteurized. I have Kroger and Walmart and that's it. There is an Amish dairy that sets up on the weekends at the farmers market but I usually miss them. I will let you know how this turns out:)

Trace

I am a lurker here and I read that blog too. Maybe this is it.

http://chickensintheroad.com/cooking/homemade-cream-cheese-so-easy-a-child-could-make-it/

Thank you Betsy! The original recipe I saw did not use mesophilic starter, just cream and milk but like I said I don't know authentic the recipe was. This recipe on the other hand is probably going to give me the results I want. Guess I will be looking gor mespophilic starter. Thanks for the help!

Tracey

If you google it, there are a number of recipes that don't require anything more exotic than buttermilk or vinegar. Can't speak to the quality, but would be worth a try.

Steve

Steve, yes there are several methods out there that don't require special ingredients. I love comparing different recipes. I think this may be the original recipe I had in my mind. It's from the Splendid Table and looking at it again, I can see that this is going to be some very pricey cream cheese to make. 2 qts heavy cream, 1 qt half and half and 1 qt whole milk. I think I probably will have to find another recipe because I just don't think I can get the cream or half and half here in town that isn't ultra pasteurized.

Thanks again,
Trace

Here is a link that might be useful: Splendid Table ricotta/cream cheese

Trace, could it have been on Barefoot Contessa about a week ago? Here is a link:

Here is a link that might be useful: homemade ricotta- Ina Garten

Ooohhh thank you for the Barefoot Contessa link. I had not seen that before. Leave it to Ina to bump it up a notch with the cream. Most ricotta recipes I've been looking at are just milk. I bet this would be a reasonable sub for cream cheese.

Tracey