- The DIY cream cheese, rich, creamy, and with just a hint of tang, is totally fuss-free, cheaper to make at home, and fast becoming a pantry essential.
PREPARATION TIME:
- Prep Time 5 minutes
- Cook Time 15 minutes
Ingredients
- 2 cups ( 500 ml) Milk, full fat
- 2 cups ( 500 ml) Cream
- 1/2 tsp Salt
- 2-3 tbsp Lemon juice You can also use white vinegar
Instructions
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Combine the milk, cream, and salt in a heavy-bottom saucepan.
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Bring the mixture up to a gentle boil on medium heat, stirring continuously.
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Add the lemon juice, and keep stirring.
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Cook this mixture until it curdles and you get a greenish whey. This will take 3-4 minutes.
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Remove from heat and pour the mixture into a sieve lined with cheesecloth. Make sure the sieve is placed on top of a bowl to catch the whey.
Save the whey for later use.
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Let the mixture drain well for 20-30 minutes.
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Transfer to a food processor and blitz until you get a smooth, creamy cheese.
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Taste and adjust for salt.
You can add any herbs/ garlic/ spices if you want at this point.
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Transfer into an air-tight container and refrigerate. This will keep well for a week. Enjoy!
