I made this last night with my daughter.


I kept it in the cheesecloth in the fridge over night and it turned out like a softer cream cheese. I don't know what I did wrong, but someone in the comments section said they did the same thing. I also used chives and basil and probably too much salt (I like salt though). I ended up putting it together with whole grain crackers, salami, and an olive medley to have the most fancy lunch at work today. I really like the taste of this cheese and plan on making some more for Christmas.



I did just use regular old Muslin that I got out of the fabrics section of Wal-mart.