Homemade Cream Cheese
Ingredients:
4 cups fresh whole milk
2 tablespoons vinegar
1/4 teaspoon salt
Directions:
1. In a saucepan, bring the milk to a boil over medium heat, stirring occasionally to prevent scorching.
2. Once the milk reaches a full boil, reduce the heat to low.
3. Add the vinegar slowly while continuously stirring with a spatula. The milk will begin to curdle, separating into curds and whey.
4. Remove the saucepan from the heat and let it sit undisturbed for 5 minutes to allow further separation.
5. Line a strainer or colander with a cheesecloth and place it over a bowl to catch the whey.
6. Carefully pour the curdled milk into the cheesecloth-lined strainer to separate the curds from the whey.
7. Gather the edges of the cheesecloth and gently squeeze out as much excess liquid as possible.
8. Transfer the strained curds to a food processor, add the salt, and blend on high speed for 2–3 minutes until the mixture becomes smooth and creamy. Scrape down the sides as needed.
9. Transfer the blended cream cheese to an airtight container and refrigerate for at least 30 minutes to firm up before using.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 45 minutes (including chilling)
Kcal: 480 (approx. for the entire batch) | Servings: 8 (2 tablespoons per serving)
