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🥛 Cream Cheese

Cream Cheese

🍽 Serves ⏲ Total Time
8 20 minutes

🧂 Ingredients

  • 🥛 8 cups (1816 g) whole milk
  • 🍊 5 Tbsp (70 g) lemon juice
  • 🧂 ½ tsp salt

🍳 Cookware

  • 🗑 1 fine-mesh strainer
  • 🥣 1 cheesecloth
  • 🥣 1 bowl
  • 🥣 1 heavy-bottomed saucepan
  • ⚙ 1 food processor
  • ⚙ 1 blender

📝 Instructions

Step 1

Line a fine-mesh strainer with cheesecloth (or a nut milk bag) and set it over a bowl.

Step 2

Heat the whole milk in a heavy-bottomed saucepan over medium-high heat until steaming with small bubbles at the edges (gentle simmer). Do not boil.

Step 3

Stir in the lemon juice (or vinegar) until curds form, and the whey begins to separate. Turn off the heat and rest 2 to 3 minutes.

Step 4

Pour into the lined strainer and drain until the curds are cool enough to handle (reserve the whey). Optional: rinse with cold water for a milder flavor, then drain again.

Step 5

Gather the cloth and squeeze firmly to remove excess whey.

Step 6

Transfer the curds to a food processor or blender, add salt, and blend until completely smooth and fluffy. If it seems dry or slightly grainy, keep blending and drizzle in 1 to 2 tablespoons reserved whey a little at a time until creamy.

Step 7

Taste and adjust salt, then transfer to an airtight container and chill.

🔗 Source

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