Monday, June 01, 2020

Homemade Cream Cheese

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This recipe should have gone up a long time ago.

It is one of those homemade recipes that needs to be in your binder/folder/recipe box, because I'm pretty sure once you try it you may never go back to store bought cream cheese, again.

It takes but a few ingredients to turn a liter of milk into the creamiest, yummiest cream cheese you've ever tasted.

Let me show you.

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Homemade Cream Cheese

1 litre milk (I used Whole Milk)
4 tablespoons vinegar
2 tablespoons butter
Salt to taste

Add the milk to a saucepan and bring to a boil, just when it starts to bubble up and form that skin on top.  Immediately remove from heat. 

Add the vinegar and stir well.

Let the mixture sit for 5 minutes until the curds start forming and separating from the liquid. 

Next, pour the mixture through a strainer until you get all the liquid out.  Use a spoon if you have to, to help push out all the liquid. 

Put the curds in a blender, add in the butter and salt to taste and blend for 1 to 2 minutes, until it becomes a thick creamy consistency.

Give it a good stir and pour into mason jars.  These will keep in your fridge for about 5 days, though I doubt they'll last that long.


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I slathered the cream cheese on some fresh out of the oven sourdough bread.  It was divine!!!!

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Give it a go and let me know what you think.  I can tell you that for my family we are not interested in store bought any longer, this one is creamier and much tastier.

2 comments:

  1. I wanted to thank you for this great read. I definitely enjoying every little bit of it I have you bookmarked to check out new stuff you post.
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