Making cream cheese at home is a straightforward process. Here’s a step-by-step guide:
Ingredients:
- 1 liter (4 cups) of full-fat milk
- 1/2 liter (2 cups) of heavy cream
- 2 tablespoons of white vinegar or lemon juice
- 1 teaspoon of salt (optional)
- 1-2 tablespoons of plain yogurt (optional, for added tang)
Equipment:
- Heavy-bottomed saucepan
- Cheesecloth or a clean kitchen towel
- Colander
- Large bowl
- Blender or food processor
Instructions:
- Heat the Milk and Cream:
- In a heavy-bottomed saucepan, combine the milk and heavy cream.
- Heat the mixture over medium heat until it reaches a temperature of 85°C (185°F). Stir occasionally to prevent the mixture from scorching at the bottom.
- Add Acid:
- Once the milk and cream mixture reaches the desired temperature, remove the saucepan from the heat.
- Add the white vinegar or lemon juice gradually while stirring gently. The mixture should begin to curdle almost immediately. If it doesn’t curdle, you can add a bit more vinegar or lemon juice until it does.
- Let it Sit:
- Allow the mixture to sit undisturbed for about 10-15 minutes. During this time, the curds will form, and the whey will separate.
- Strain the Curds:
- Place a colander lined with cheesecloth or a clean kitchen towel over a large bowl.
- Pour the curdled mixture into the colander, allowing the whey to drain into the bowl. Let it drain for about 1 hour. For a firmer texture, you can let it drain for longer.
- Blend the Curds:
- Transfer the drained curds into a blender or food processor.
- Add salt to taste and plain yogurt if using.
- Blend the curds until smooth and creamy. If the mixture is too thick, you can add a small amount of whey back into the mixture and blend until you reach the desired consistency.
- Store and Enjoy:
- Transfer the cream cheese to an airtight container.
- Store in the refrigerator for up to one week.
Tips:
- Flavor Variations: You can add herbs, garlic, or other flavorings during the blending process to make flavored cream cheese.
- Texture: The longer you let the curds drain, the thicker your cream cheese will be. Adjust draining time according to your preference.
Enjoy your homemade cream cheese on bagels, crackers, or use it in your favorite recipes!