DYI CREAM CHEESE
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
Scale
- 4 cups whole milk
- 1 cup heavy cream
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
Instructions
- In a large pot, combine the whole milk and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature of 190°F (88°C). Do not allow it to boil.
- Once the desired temperature is reached, add the lemon juice and white vinegar, stirring gently to combine. You will see the mixture begin to curdle immediately.
- Reduce the heat to low and let the mixture simmer for 1-2 minutes, then remove from heat. Allow it to sit undisturbed for 10 minutes.
- Line a colander with a few layers of cheesecloth and place it over a large bowl. Pour the mixture into the colander, letting the whey (the liquid) separate from the curd.
- Tie the corners of the cheesecloth together to form a bag and hang it over a bowl to drain for 1 hour, or until it reaches your desired consistency.
- Transfer the cream cheese from the cheesecloth to a bowl. Stir in the salt, adjusting to taste.
- Store the cream cheese in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition
- Serving Size: 8 servings
- Calories: 150 kcal per serving
Find it online: https://recipes.swedishinarabic.net/dyi-cream-cheese/