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Make your own cream cheese

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Ingredients for 1 servings:

  • 1 liter of milk
  • 1 lemon(s), juice

Instructions

Working time approx. 2 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 12 minutes

Making natural cream cheese, very easy and quick

Heat the liter of milk in a saucepan, stirring slowly but not boiling. Slowly add the lemon juice to the hot milk, stirring gently, until it begins to curdle. Stir slowly to avoid it becoming too finely grained. Place a cheesecloth in a sieve and place it over the sink or a bowl. Pour the curdled milk into the cheesecloth and let it drain. The whey will flow out and can also be used or consumed. Let the cream cheese cool and then process or season as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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