Ingredients:
– 2 cups whole milk
– 2 tablespoons lemon juice or white vinegar
– 1/2 teaspoon salt
– Optional flavor additions (herbs, spices, parmesan cheese, minced vegetables)
Cooking Instructions:
- In a heavy-bottomed saucepan, heat the whole milk over medium heat until it reaches a rolling simmer, just below boiling point. Stir occasionally to prevent the milk from scorching.
- Once the milk is simmering, gradually add the lemon juice or vinegar in small increments, continuing to stir constantly. You should begin to see curds forming as the acid reacts with the milk.
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After the curds have formed, remove the saucepan from heat and let it sit for about 5 minutes. This will allow the curds to solidify further.
- Set a sieve lined with cheesecloth over a large bowl and carefully pour the curdled mixture into the sieve to strain out the whey. Allow the curds to drain for about 15 minutes.
- Once drained, transfer the curds to a food processor. Add the salt and any optional flavor additions you desire. Blend until smooth and creamy, adjusting the texture with reserved whey or additional cream if necessary.
- Taste and adjust seasoning as needed. Transfer the cream cheese to an airtight container and refrigerate. Cream cheese is a versatile ingredient that can be used in various dishes and recipes.
Extra Tips:
When making your savory cream cheese, feel free to reserve the whey for other culinary uses, such as marinades or baking.
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