Directions
- 1Start by heating the milk and fresh cream in a pan until it comes to a slight boil.
- 2Add a pinch of salt.
- 3Add 3 tablespoons of vinegar, one tablespoon at a time, and stir.
- 4Allow the mixture to cool down.
- 5Sieve the mixture using a muslin cloth to separate the curds from the whey.
- 6Use 2 to 3 tablespoons of the separated liquid to blend the cream cheese to a perfectly smooth consistency.
Ingredients
- 4 cups full fat milk
- 1 cup fresh cream
- 1 pinch salt
- 3 tablespoons vinegar
Equipment
saucepansievemuslin clothblendercontainercling wrap
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