Directions
- 1In a saucepan, add half a gallon of whole milk.
- 2Bring the milk to a boil over medium-high heat, stirring occasionally.
- 3When the milk begins to boil, turn off the heat.
- 4Add 5 tablespoons of fresh lemon juice and stir until it's all mixed in and starts to curdle.
- 5After about a minute of mixing, cover the saucepan and let it sit for 10 to 15 minutes to continue curdling.
- 6After 15 minutes, strain the whey from the curd (be careful as it's hot).
- 7Rinse the cheese curds with cold water and drain as much water off as you can.
- 8Put the rinsed and strained cheese curds into a food processor.
- 9Add about half a teaspoon of salt to the food processor.
- 10Blend for about 3 minutes until the cheese is nice and creamy.
- 11Transfer the cream cheese to an airtight container.
- 12Put a lid on the container and chill it in the fridge for about an hour.
Ingredients
- 0.5 gallon whole milk
- 5 tablespoons fresh lemon juice
- 0.5 teaspoon salt
Equipment
saucepanstrainerfood processorairtight container
Tips
- Don't throw away the whey; save and refrigerate it for other recipes like muffins, pancakes, or breads, substituting it when a recipe calls for water.
- If the cheese seems a bit dry or grainy after blending, add some of the saved whey.
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