Eightyrecipes
Homemade Cream Cheese
Whole milk warmed and split with lemon juice, drained through cheesecloth and blended smooth with a pinch of salt.
Ingredients
- 2 litres whole milk 8 cups, not ultra pasteurised
- 1 1/2 lemons juiced
- 1 pinch salt
Instructions
- Pour the milk into a large saucepan and heat gently until steaming but not boiling.
- Stir in the lemon juice and allow the milk to curdle into soft curds and thin whey.
- Let it sit off the heat for 10 minutes.
- Pour through a cheesecloth or sieve and drain for 30 to 60 minutes, depending on the thickness you want.
- Blend or stir until creamy with a pinch of salt.
- Refrigerate before serving.
Notes
Nutrition values are an estimate. Total time includes 45 minutes of draining. Do not use ultra pasteurised or UHT milk, as it will not form a proper curd. Drain for 30 minutes for a spoonable texture or a full hour for a firm, sliceable block. Keep the whey for bread dough, soups or smoothies.
Nutrition
Nutrition is an estimate, calculated automatically.
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