Homemade Creamy Cream Cheese recipe

Making homemade creamy cream cheese is actually quite simple. Here’s a basic recipe:

Ingredients:

• 1 quart (4 cups) of whole milk
• 1/4 cup of plain yogurt (with live active cultures)
• 1/4 teaspoon of salt
• 2 tablespoons of lemon juice or white vinegar

Instructions:

1. Prepare the milk: Pour the milk into a large, heavy-bottomed pot. Heat it over medium heat until it reaches a temperature of about 180°F (82°C). Stir occasionally to prevent scorching.
2. Add acid: Once the milk reaches 180°F (82°C), remove it from the heat. Add the lemon juice or vinegar, stirring gently to combine. Let the mixture sit undisturbed for about 5 minutes to allow the curds to separate from the whey.
3. Strain the curds: Line a colander with cheesecloth and place it over a large bowl. Pour the curdled milk mixture into the cheesecloth-lined colander. The whey will drain into the bowl, leaving the curds behind in the cheesecloth.
4. Let it drain: Allow the curds to drain for about 1-2 hours, or until they reach your desired consistency. The longer you let them drain, the thicker the cream cheese will be.
5. Blend and season: Once the curds have drained, transfer them to a food processor or blender. Add the salt and yogurt. Blend until smooth and creamy.
6. Store: Transfer the creamy cream cheese to a clean container with a lid. Store it in the refrigerator for up to 1 week.

Feel free to adjust the amount of salt and lemon juice/vinegar to suit your taste preferences. You can also experiment with adding herbs, spices, or other flavorings to customize your cream cheese. Enjoy your homemade creamy goodness!