Home Made Cream cheese recipe

Home Made Cream cheese recipe

Homemade cream cheese is a rich and creamy addition to any kitchen, offering a delicious alternative to store-bought varieties. Made with simple ingredients like full-fat milk, heavy cream, vinegar or lemon juice, and a pinch of salt, it delivers a fresh and natural flavor. Its smooth texture and tangy undertone make it versatile, allowing it to complement both sweet and savory dishes. The simplicity of the ingredients ensures a wholesome product free from unnecessary additives or preservatives.

The blend of full-fat milk and heavy cream creates a luxurious base, resulting in a cheese that is both creamy and satisfying. The acidity from vinegar or lemon juice gently curdles the mixture, yielding soft curds that are transformed into a luscious spread. The addition of salt enhances the flavor while balancing the natural tanginess. Its fresh taste makes it ideal for those who appreciate homemade alternatives to processed foods.

This cream cheese can easily become a staple in your kitchen, perfect for spreading on bagels, enhancing cheesecakes, or enriching savory dips. Its ability to pair well with herbs, spices, or sweet toppings adds to its versatility. Beyond its taste, making cream cheese at home is an economical and rewarding process, giving you full control over the ingredients and flavors. It’s a simple pleasure that elevates everyday meals with a touch of homemade goodness.

Ingredients

• - 4 cups full-fat milk
• - 2 cups heavy cream
• - 1/4 cup white vinegar or lemon juice
• - 1/2 tsp salt

Instructions

 In a large pot, combine the milk and heavy cream. Heat over medium heat until it reaches a temperature of about 190°F (88°C). Stir occasionally to prevent it from scorching.

 Remove the pot from the heat and slowly add the vinegar or lemon juice, stirring gently. You’ll notice the mixture curdling and separating into curds and whey.

 Line a colander with a cheesecloth and place it over a large bowl. Pour the curdled mixture into the cheesecloth to strain out the whey. Let it drain for about 1-2 hours until most of the whey has been removed. For a firmer texture, you can let it drain longer.

Transfer the curds to a food processor. Add the salt and blend until smooth and creamy. If it’s too thick, you can add a little whey back in to reach your desired consistency.

 Transfer the cream cheese to an airtight container and refrigerate. It will keep for about a week.

Try this : Japanese Cheese Cake Recipe