Thursday, August 26, 2010

Homemade Cream Cheese

8 cups milk, (whole, 2%, nonfat, whatever you like....of course the higher the fat the thicker the cheese will be)
1 TB Salt
2 TB white Vinegar
2 TB lemon juice

Bring milk and salt to a very slow boil over medium heat, stirring often.

Once it starts to boil, remove from heat and add vinegar and lemon juice, stir and set aside to cool
When cool pour through a cheese cloth lined colander or into a muslin bag and allow to drip for a few hours.

Place curds into a blender and whip until it is smooth....REMEMBER it will not be ULTRA thick like commercial cream cheese...for that you need to add some kind of thickener.
Makes about 12 oz cream cheese

*Reserve the liquid whey, it stores easily in the fridge and is a WONDERFUL, healthy addition to many things...BREADS in particular, replace the water with whey!!

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