Homemade Cream Cheese
In a pinch for cream cheese? It's easy to make your own for eating as is or using in your favorite recipes.
Ingredients
- 4 cups whole milk, 10% cream or whipping cream or combination of all 3
- ¼ cup white vinegar or lemon juice
- ½ teaspoon salt
Instructions
- In a large heavy bottomed saucepan add milk or cream and heat over medium high. Stir occasionally until it comes to a steady boil. You do not want it to boil too vigorously but not too gently either.
- Stir in the white vinegar or lemon juice and lower the heat to medium. Continue stirring until the mixture begins to curdle. Depending on the cream and acid used, it may separate into big or small chunks. Allow to boil for another 3-5 minutes or until all the curds have separated from the whey. Remove from heat.
- Line a strainer with a few layers of cheesecloth or a nut milk bag. Place over a large bowl. Now strain the curdled mixture through the cheesecloth or nut milk bag, saving all the whey in the bowl. You can save this whey for marinades or baked goods. Allow the curds to drain for about 10 minutes or you can very gently squeeze out the access liquid. Do not squeeze too hard however or you can lose some of the curds.
- Transfer the solid curds into a food processor and add the salt. Pulse until it becomes creamy. At this point you can flavor the cream cheese however you like or simply transfer to a crock or a container with a tight fitting lid. Keep refrigerated for up to 1 week.