Description
Homemade Cream Cheese
Ingredients
* 1 kg whole milk
* 2½ tbsp lemon juice
* 2–3 tbsp cream (heavy cream or whipping cream)
Instructions
1. Pour the milk into a saucepan and heat over medium heat until it just begins to boil. Stir occasionally to prevent it from sticking.
2. Reduce the heat to low and slowly add the lemon juice while gently stirring. The milk will begin to curdle and separate into curds and whey.
3. Turn off the heat and let it rest for 5 minutes.
4. Strain the curds through a cheesecloth or a fine mesh strainer. Let the excess whey drain for 20–30 minutes, depending on how thick you want the cream cheese.
5. Transfer the curds to a blender or food processor. Add 2–3 tablespoons of cream and blend until smooth and creamy.
6. Taste and add a pinch of salt if desired. Blend again until fully combined.
7. Refrigerate for at least 1 hour before serving. The cream cheese will become firmer as it chills.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Perfect for: bagels, toast, sandwiches, cheesecakes, dips, and desserts.
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