Sure! Here’s a simple recipe for homemade creamy cream cheese:
Ingredients:
- 4 cups whole milk
- 2 tablespoons lemon juice or white vinegar
- 1/2 teaspoon salt (optional)
Instructions:
- Heat the milk: Pour the milk into a saucepan and heat it over medium-low heat, stirring occasionally to prevent it from scorching. Heat the milk until it reaches around 180°F (82°C). You can use a thermometer to monitor the temperature.
- Add the acid: Once the milk reaches the desired temperature, remove it from the heat. Stir in the lemon juice or white vinegar. The acid will cause the milk to curdle and separate into curds and whey. Let it sit undisturbed for about 5-10 minutes to allow the curds to fully form.
- Strain the curds: Line a colander with cheesecloth and place it over a large bowl or in the sink. Carefully pour the curdled milk through the cheesecloth to strain out the whey. The whey will drain away, leaving behind the curds.
- Rinse the curds (optional): If you want a milder flavor, you can rinse the curds under cold water to remove any excess acid. This step is optional and depends on your preference.
- Add salt (optional): If desired, sprinkle the salt over the curds and gently mix it in to season the cream cheese.
- Press the cheese: Gather the edges of the cheesecloth and twist them together to form a bundle around the curds. Press down gently to squeeze out any remaining whey.
- Let it drain: Hang the cheesecloth bundle over a bowl or sink faucet and let it drain for about 1-2 hours, or until the cream cheese reaches your desired consistency. The longer you drain it, the thicker the cream cheese will become.
- Transfer to a container: Once the cream cheese has reached the desired consistency, transfer it to a clean container with a lid. Store it in the refrigerator for up to 1-2 weeks.
That’s it! You now have homemade creamy cream cheese ready to be used in your favorite recipes or spread on bagels and crackers. Enjoy!