Have you ever thought about making your own cream cheese? In some cultures it is still common to make cream at home. This product that you can get from any store is so easily made at home.Yes, it’s possible to learn how make your own cream cheese and this easy recipe doesn’t require any hard-to-find ingredients or difficult cooking techniques.
This is a fresh cheese made with something acidic to curdle the milk, some also call this yoghurt cheese. For some people it is not cheese if you do not use a cheese starter or rennet to produce cheese. Although the only ingredients I used are cream, milk, buttermilk, lemon juice and salt, the finished flavor is cream cheese all the way.
As mentioned it is not very difficult to make. The most trying part of the recipe is the time commitment, it requires little active time, but the resting times make this a 24 hour project. If you want cream cheese for Sunday brunch, start either on Friday or early Saturday for best results.
Yelds 4 dl +
Cooking time 24 hours, active cooking time 30 min
medium, heavy bottomed pot
fine mesh seive
cheesecloth / clean tea towel
clean string or twine
1 liter whole milk
6 dl heavy cream
2,5 dl buttermilk
0,5 dl fresh lemon juice
1 tsp salt
Hand full of ramson or some other herbs and spices.
In a clean, heavy bottomed saucepan, heat the milk, cream, and salt on medium heat, stirring gently but constantly so not to scorch the milk mixture. Heat it up to about 80 C, the liquid will start to wave gently.
Once the mixture reaches 80 C, remove it from the heat and let the mixture rest for 5 minutes. Add buttermilk and lemon juice and stir gently, just to combine. Give the mixture a little taste: if it doesn’t taste as tangy as you would like, add a bit more lemon juice. If you prefer it saltier, you can also add more salt.
Cover the mixture in the pot with a towel, and let it rest at room temperature for at least 4 hours.
Place the cheesecloth or cloth in a bowl, and pour the mixture on top. Gather the edges and tie it to something so the whey can drip away.
I tied the cheese cloth to a one of the kitchen cabinet handles. Leave the mixture to drain for several hours until it stops dripping whey.
When it has stopped dripping whey and feels firm, you can remove it from its pouch. You can eat the cheese as is or add flavourings like herbs and spices. and add the flavouring . You ave made yourself some amazing cream cheese. Keep it covered in the refrigerator until ready to use. It is said that it keeps for about two weeks in the fridge,, my never keeps that long, because it ges eaten up.
What did I do with the whey, I made biscuits with it and will soon be a new post here soon.