I want to start making simple cheeses at home, and am ready (more or less), but have some questions.
All the cream cheese recipes I've found call only for milk or milk and buttermilk. What about cream? Surely there is SOME of that in cream cheese?
Some recipes for that and for cottage cheese do nor require rennet. They use an acid, usually vinegar or buttermilk. Which is better?
I live in Mexico, and don't know where I might find buttermilk. Can plain yoghurt be used to culture my own buttermilk? Can I substitute 1 Tb of vinegar in one quart of milk (as is often done for recipes) when making cottage or cream cheese?