Homemade Cream Cheese
Rated 5.0 stars by 1 users
Author:
Ashley Turner
Such a healthier alternative to store bought. Shape it into a square block to use in your baking or simply use it on to spread on your bagels or crackers. I love to pair this with my homemade parmesan cracker recipe!
Ingredients
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4 Cups of Whole Milk
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2 tbsp Lemon Juice
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½ tsp of Salt
Directions
Heat milk in a saucepan. We are not bringing this to a boil, just turn on medium heat.
Start to add in lemon juice slowly (Like 1/2 tbsp at a time). stir continually. You will start to see it separate the curds/whey. As seen in video.
Add remaining lemon juice and let simmer for another couple minutes. Unlike other cheeses, the temp of this is forgiving but you dont want to bring to a boil or it can simmer over the pot.
Strain through a cheesecloth (save the whey for other recipes). Let sit for about a half hour to strain (longer it sits the more stiff it will become).
Add to food processor with salt (and any other herbs and spices you want to add). Blend until a smooth consistency.
At this point you can shape into a block and put into the fridge. You can measure and use this for any recipe that calls for cream cheese or simply enjoy it on your morning bagel!
