The DIY cream cheese, rich, creamy, and with just a hint of tang, is totally fuss-free, cheaper to make at home, and fast becoming a pantry essential.
Prep Time5 minutesmins
Cook Time15 minutesmins
Keyword: Cream cheese recipe, How to make cream cheese, Cream cheese from scratch
Servings: 1.5cups
Calories:
Author: Natasha Minocha
Ingredients
2cups ( 500 ml)Milk, full fat
2cups ( 500 ml)Cream
1/2tspSalt
2-3tbspLemon juiceYou can also use white vinegar
Instructions
Combine the milk, cream, and salt in a heavy-bottom saucepan.
Bring the mixture up to a gentle boil on medium heat, stirring continuously.
Add the lemon juice, and keep stirring.
Cook this mixture until it curdles and you get a greenish whey. This will take 3-4 minutes.
Remove from heat and pour the mixture into a sieve lined with cheesecloth. Make sure the sieve is placed on top of a bowl to catch the whey.Save the whey for later use.
Let the mixture drain well for 20-30 minutes.
Transfer to a food processor and blitz until you get a smooth, creamy cheese.
Taste and adjust for salt. You can add any herbs/ garlic/ spices if you want at this point.
Transfer into an air-tight container and refrigerate. This will keep well for a week. Enjoy!