Cream Cheese
Homemade Plain Cream cheese
Equipment
- cheesecloth
Ingredients
- 4 cups whole milk
- 3 tbsp Lemon Juice
- 1 dash salt optional
Instructions
- In a saucepan heat the milk on med. Stirring constantly until it starts to a boil.
- Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time. Continue stirring constantly.
- Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a yellowish liquid on the bottom and thick curdles on top. Remove from the heat.
- Lay a cheesecloth in a large sieve and place it over a large bowl. Pour the curds into the sieve. (save the whey for other uses)
- Transfer curds to a food processor and process until very smooth and creamy, about 3 minutes. If the mixture seems grainy and stiff then add in a splash of the whey, milk or olive oil.
- Add salt to taste. Now is also a good time to add herbs, garlic or any other flavors you like.
- Store in the fridge. Use it within 7 days.