Directions
- 1In a heavy bottom pot, add 4 cups of whole milk.
- 2Using a thermometer, heat the milk slowly to 190°F.
- 3Once the milk reaches 190°F, remove from heat.
- 4Add 4 tablespoons of lemon juice.
- 5Stir immediately with a wooden spoon until the curds separate from the whey.
- 6If the curds don't separate immediately, add more lemon juice.
- 7Let the mixture sit for 5-10 minutes to cool.
- 8Line a colander with a clean kitchen towel and place it over a bowl.
- 9Pour the cream cheese mixture into the lined colander to drain.
- 10Once drained, gather the corners of the towel and squeeze out excess whey.
- 11Place the drained cream cheese in a blender cup.
- 12Add about half a teaspoon of salt.
- 13Blend for about 3 minutes.
Ingredients
- 4 cups whole milk
- 4 tablespoons lemon juice
- 0.5 teaspoon salt
Equipment
heavy bottom potthermometerwooden spooncolanderclean kitchen towelsingle blender attachmentknife
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