Homemade Cream Cheese

• 总时间: 35 minutes

配料

1/2 gallon milk (not ultra pasteurized)

1/3 cup white vinegar

1/2 to 1 teaspoon salt, to taste

Optional herbs or seasonings of choice

步骤

Pour the milk into a large pot and heat over medium heat until it reaches a gentle simmer, not a boil. You’re aiming for about 190°F. Stir occasionally to prevent scorching.

Once the milk reaches temperature, remove it from the stovetop. Add the vinegar and gently stir for about 5 seconds. Do not over stir.

Cover the pot with a lid and let it sit undisturbed for 15 to 20 minutes. The milk will separate into solids and whey.

Line a strainer or colander set over a bowl with cheesecloth. Carefully scoop the solids out of the whey and transfer them to the lined strainer.

Let the solids sit and cool for 15 to 20 minutes. You can strain longer for a thicker cream cheese, or leave more whey for a creamier texture.

Reserve the whey if desired. It’s great for breads, pancakes, or baking.

Transfer the cooled solids to a food processor. Blend until smooth. It will go through a few stages before turning creamy.

If the texture is still slightly gritty, add a small splash of reserved whey or a bit of cream and continue blending until you reach your desired consistency.

Add salt and any herbs or seasonings while blending, adjusting to taste.

Store in an airtight container in the refrigerator.

Comment CHEESE and I’ll send the recipe over!