Making homemade creamy cream cheese is surprisingly simple and rewarding! Here’s a basic recipe:
Ingredients:
- 4 cups of whole milk
- 2 tablespoons of lemon juice or white vinegar
- Pinch of salt (optional)
Instructions:
- Preparation: Line a strainer with cheesecloth or a clean kitchen towel, then set it over a deep bowl.
- Heating the Milk: Pour the milk into a heavy-bottomed saucepan and heat it over medium-low heat. Stir it occasionally to prevent scorching. Heat until it reaches around 180°F (82°C).
- Adding Acid: Once the milk reaches the desired temperature, remove it from the heat. Stir in the lemon juice or vinegar slowly. You’ll notice the milk start to curdle, forming curds and whey.
- Straining: Pour the curdled mixture into the prepared strainer. The whey will drain into the bowl beneath, leaving the curds behind in the cheesecloth.
- Draining: Let the curds drain for about 1 hour or until they reach your desired consistency. The longer you drain, the thicker the cream cheese will be.
- Finishing: Once drained, transfer the cream cheese to a bowl. If you want to add salt, mix it in at this stage. You can also add other flavorings like herbs, garlic, or honey if desired.
- Storage: Store the cream cheese in an airtight container in the refrigerator. It should last for about 1-2 weeks.
Tips:
- You can adjust the thickness of the cream cheese by varying the draining time. For a thicker consistency, drain for longer.
- For a smoother texture, you can blend the cream cheese in a food processor after it has drained.
- Don’t throw away the whey! It’s nutritious and can be used in cooking or baking, or even as a protein boost in smoothies.
Enjoy your homemade creamy cream cheese spread on bagels, crackers, or used in recipes!
