Homemade Cream Cheese
Directions
- 1Pour an entire gallon of whole milk into a pot.
- 2Bring the milk to a boil.
- 3Turn off the heat.
- 4Pour in the juice of 2 to 3 large lemons (approximately 12 tablespoons).
- 5Stir until the milk starts to curdle.
- 6Continue to stir for about a minute.
- 7Cover the pot and let it sit for another 10-15 minutes without disturbing it.
- 8Strain the curds into a cheesecloth-lined colander to separate the curds and whey, allowing it to naturally drain without squeezing to keep a little whey with the curds for creaminess.
- 9Transfer the drained and slightly cooled curds (after about 5-10 minutes) into a food processor or blender.
- 10Add a little bit of salt.
- 11Blend until it reaches your desired creamy texture, adding a little additional whey if needed.
- 12Store the cream cheese in your fridge in an airtight container.
Ingredients
- 1 gallon whole milk
- 2 to 3 large lemons
- salt
Equipment
potspatulacheeseclothcolanderfood processor or blenderairtight container
Tips
- If you don't need three cups of cream cheese, use half a gallon of milk.
- Do not throw away the whey; it can be used in other recipes.
- Add additional whey if you need it to be creamier.
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