Directions
- 1Bring some full fat milk to a simmer (almost boiling).
- 2Stir in some lemon juice.
- 3Take the mixture off the heat and let it curdle.
- 4Strain the curdled milk through a sieve with a cheesecloth on top.
- 5Rinse with cold water.
- 6Squeeze out all the excess moisture from the curds.
- 7Pop the curds into a blender.
- 8Blend for a couple of minutes until smooth.
- 9Add in some salt, garlic, herbs, or anything else you want to jazz it up.
Ingredients
- 4 cups full fat milk
- 3 tbsp lemon juice
- salt
- garlic
- herbs
Equipment
sievecheeseclothblender
Tips
- Use whole milk for the best results; UHT milk will not work.
- You can add in garlic, herbs, or any other flavors you want.
- The homemade cream cheese will store for a few days in the fridge.
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