Description
DIY cream cheese magic brings creamy, dreamy delight straight from your kitchen to the table. Homemade spreadable goodness promises a delectable experience you’ll savor with each silky smooth bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 milliliters) whole milk
- 34 tablespoons (510 milliliters) fresh lemon juice
Seasoning:
- 1/2 teaspoon (2.5 grams) salt
Instructions
- Prepare a heavy-bottomed saucepan and pour milk into it, heating over medium flame until a gentle simmer emerges, stirring periodically to prevent bottom scorching.
- Once milk reaches a soft boil, gradually introduce lemon juice while using a slotted spoon to gently agitate the liquid, which will trigger immediate curd separation from the whey.
- Position a cheesecloth-lined strainer over a large bowl, then carefully pour the milk mixture into the cloth, allowing whey to drain completely for approximately 15-20 minutes.
- Gently squeeze remaining liquid from the collected curds, transferring them into a food processor with salt, then blend for 3 minutes until achieving a velvety, uniform consistency.
- Scoop the freshly processed cream cheese into a sealed container, then refrigerate for minimum 30 minutes to enhance flavor and texture before serving.
Notes
- Use whole milk with higher fat content for a richer, creamier texture that elevates the final cream cheese.
- Experiment with adding herbs like chives, dill, or garlic powder during blending to create unique flavor variations.
- For a lighter version, drain the curds longer to reduce moisture and create a firmer, more spreadable consistency.
- Store homemade cream cheese in an airtight container in the refrigerator for up to 5-7 days, ensuring maximum freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 40 mg