This recipe yields a deliciously creamy and fresh cream cheese with a hint of tanginess from the acid. Itβs a delightful homemade alternative to store-bought options and can be customized with herbs or spices for added flavor.
Ingredients:
- 2 cups heavy cream
- 2 cups whole milk
- 1/4 cup white vinegar or lemon juice
- 1/4 teaspoon salt
- 1 tablespoon butter (optional, for extra creaminess)
Instructions:
- Heat the Dairy: In a large saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring frequently, until the mixture reaches about 190Β°F (88Β°C). You should see steam rising but not a full boil.
- Add Acid: Remove the pan from heat and stir in the white vinegar or lemon juice. Let it sit undisturbed for 10 minutes. This will allow the milk to curdle and separate into curds and whey.
- Strain the Curds: Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour the curdled mixture into the strainer, allowing the whey to drain off. Gather the cheesecloth around the curds and gently squeeze out excess liquid.
- Blend the Curds: Transfer the curds to a food processor or blender. Blend until smooth and creamy. If you want extra creaminess, add the butter and blend until fully incorporated.
- Season and Chill: Stir in the salt. Transfer the cream cheese to a container with a lid and refrigerate for at least 4 hours before using. This allows the flavors to meld and the texture to firm up.
- Serve: Enjoy your homemade cream cheese spread on bagels, used in recipes, or however you like!
