Homemade Cream Cheese Recipe π§
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 78.9 per serving
Description:
Bringing back the old-world charm, this homemade cream cheese recipe is a nostalgic nod to the culinary traditions of yesteryears. Inspired by the tales of my mother’s cheese-making adventures in the “Old Country,” this creamy delight is crafted with wholesome ingredients and free of preservatives. Perfect for a quick breakfast spread or a flavorful addition to your favorite recipes, this easy-to-make cheese will surely tantalize your taste buds.
Ingredients:
- 1 gallon of milk π₯
- 2 teaspoons of salt π§
- 2 tablespoons of white vinegar πΆ
Instructions:
| Step | Description |
|---|---|
| 1 | Bring milk and salt very slowly to the boil: In a large, heavy-bottomed pot, heat the milk and salt over low to medium heat, stirring occasionally to prevent scorching. Keep a watchful eye as you gradually bring the mixture to a gentle boil. This slow heating process is essential for achieving the desired creaminess in your homemade cream cheese. |
| 2 | Remove from heat and stir in white vinegar: Once the milk starts to boil, remove the pot from the heat. Carefully stir in the white vinegar, ensuring that it is evenly distributed throughout the mixture. The vinegar will help to coagulate the milk proteins, separating the curds from the whey and forming the creamy base of your cream cheese. |
| 3 | Leave to cool: Allow the mixture to cool for a few minutes, allowing the curds to further develop and settle. During this resting period, the flavors will continue to meld, resulting in a richer and more nuanced taste profile. |
| 4 | Pour mixture into a muslin bag and allow to drip: Once the mixture has cooled slightly, carefully transfer it into a muslin bag or cheesecloth-lined colander set over a bowl. Gently gather the edges of the muslin cloth and tie them securely to form a pouch. Hang the pouch over the bowl or sink, allowing the excess liquid to drip away. This draining process may take several hours, depending on your desired consistency. For a thicker cream cheese, let it drain for a longer duration. |
| 5 | Serve and enjoy: Once the cream cheese has reached your desired consistency, transfer it to a clean container and refrigerate until ready to use. Spread it onto your favorite bagels, crackers, or toast for a delightful breakfast treat, or incorporate it into recipes for a creamy and indulgent twist. With its rich flavor and velvety texture, this homemade cream cheese is sure to elevate any dish it touches. |
Nutritional Information (per serving):
- Calories: 78.9
- Fat Content: 4.5g
- Saturated Fat: 2.8g
- Cholesterol: 17.1mg
- Sodium: 641.3mg
- Carbohydrates: 5.7g
- Fiber: 0g
- Sugar: 0g
- Protein: 4g
Recipe Notes:
- For a kosher-friendly version, ensure that all ingredients used are certified kosher.
- Customize the flavor of your cream cheese by incorporating herbs, spices, or other seasonings during the mixing process.
- Store any leftover cream cheese in an airtight container in the refrigerator for up to one week.
- Experiment with different types of milk, such as whole milk or cream, to achieve varying levels of richness and creaminess in your homemade cream cheese.
