Directions
- 1Pour 1/2 gallon of milk into a pot on the stove.
- 2Bring the milk to a boil, stirring occasionally.
- 3Add 5 tablespoons of lemon juice to the boiling milk.
- 4Stir the lemon juice into the milk until it begins to curdle.
- 5Cover the pot and let it sit for 15-20 minutes, allowing the curds to thicken.
- 6Pour the curds into a cheesecloth-lined colander set over a bowl to drain the excess whey.
- 7Gather the cheesecloth and squeeze out any remaining whey.
- 8Transfer the drained curds to a food processor.
- 9Add heavy cream (or leftover whey) to the food processor.
- 10Blend until it reaches a smooth, creamy cheese-like texture.
- 11Scrape the cream cheese into a container.
Ingredients
- 0.5 gallon milk
- 5 tablespoons lemon juice
- heavy cream
- salt
- pepper
Equipment
potstovefood processorcolandercheeseclothbowl
Tips
- You can use store-bought milk to make this recipe.
- The lemon juice curdles the milk, which is essential for making cheese.
- You can stop after draining the whey and use the curds as crumbly feta cheese.
- For cottage cheese, blend the curds with more cream, salt, and pepper.
- Adjust the amount of cream for a softer or firmer cream cheese texture.
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