Homemade Cream Cheese
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!
- Author
- Ashley Turner
Ingredients
- 4 Cups of Whole Milk
- 2 tbsp Lemon Juice
- 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!
