For firm cream cheese, first prepare a dry curd from the given ingredients. Form small loaves from it and place on a board covered with a drainage mat (must fit in the refrigerator).
Leave the cheese in the refrigerator for about 3-4 days, turning once a day.
They should have a slightly moist surface so that kitchen herbs and spices you roll them in will stick.
Wrap the loaves individually in cling film and keep the firm cream cheese refrigerated
Preparation Tip:
This recipe is good for making goat cheese.
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