Lori’s Cream Cheese in the Ninja Foodi
- Preparing Time: 30 minutes
- Total Time: 8 hours
- Served Person: 1
- 1/2 gallon whole milk not ultra pasteurized
- 1 packet mesophilic culture order on line
- 1 drop double strength liquid rennet order on line (2 drops if rennet is single strength)
- 1/4 cup cool water
- Carbohydrate 11.028799965038 g
- Cholesterol 24.3999999226504 mg
- Fat 7.92999997486139 g
- Fiber 0 g
- Protein 7.85679997509344 g
- Saturated Fat 4.5505999855743 g
- Serving Size 1 1 Serving (303g)
- Sodium 99.9699996906017 mg
- Sugar 11.028799965038 g
- Trans Fat 0.922319997076186 g
- Calories 146 calories
Mix the rennet with the cool water in a small container and set aside. With the Ninja Foodi on sauté, Lo, heat the milk to 80 degrees. Stirring now and then. Use a thermometer. Pour the warm milk into a 1/2 gallon or larger jar. Sprinkle the culture over the top of the milk and stir in gently, slowly. Pour in the rennet and again stir gently, slowly. Put the lid just set on the top. Not screwed down. Set the jar out of the way, on a counter or table for 24 hours. It should end up looking like yogurt. If your house is cold, it might take longer. Gently pour the cheese into a cheese cloth lined colander, placed over a big bowl. Tie the corners of the cloth to make a bag. Let the whey drain into the bowl for 6 to 8 hours, or until the cheese is the consistency that you like. It will stiffen up more in the refrigerator. Put the cheese in a bowl and stir in salt to taste. Start with 1/4 teaspoon. Stir it in and taste. Put the cheese in a sealed container and store in the refrigerator. It will keep for about 4 days in the refrigerator or you can freeze it for a month.
