Homemade Cream Cheese

20 mins
Serves 3
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Directions

  1. 1Start by pouring an entire gallon of whole milk into a pot.
  2. 2Start by pouring an entire gallon of whole milk into a pot.
  3. 3Start by pouring an entire gallon of whole milk into a pot.
  4. 4Once the milk comes to a boil, turn off the heat.
  5. 5Once the milk comes to a boil, turn off the heat.
  6. 6Once the milk comes to a boil, turn off the heat.
  7. 7Pour in the juice of two to three large lemons (about 12 tablespoons).
  8. 8Pour in the juice of two to three large lemons (about 12 tablespoons).
  9. 9Pour in the juice of two to three large lemons (about 12 tablespoons).
  10. 10Keep stirring until it curdles.
  11. 11Keep stirring until it curdles.
  12. 12Keep stirring until it curdles.
  13. 13Continue to stir for about a minute, then cover and let it sit for 10-15 minutes.
  14. 14Continue to stir for about a minute, then cover and let it sit for 10-15 minutes.
  15. 15Continue to stir for about a minute, then cover and let it sit for 10-15 minutes.
  16. 16Strain the mixture into cheesecloth to separate the curds and whey.
  17. 17Strain the mixture into cheesecloth to separate the curds and whey.
  18. 18Strain the mixture into cheesecloth to separate the curds and whey.
  19. 19Let it drain naturally without squeezing.
  20. 20Let it drain naturally without squeezing.
  21. 21Let it drain naturally without squeezing.
  22. 22Once the curds have drained and cooled (5-10 minutes), dump everything into the blender.
  23. 23Once the curds have drained and cooled (5-10 minutes), dump everything into the blender.
  24. 24Once the curds have drained and cooled (5-10 minutes), dump everything into the blender.
  25. 25Add a little bit of salt.
  26. 26Add a little bit of salt.
  27. 27Add a little bit of salt.
  28. 28Blend to your desired texture, adding a little bit of additional whey if needed to make it creamier.
  29. 29Blend to your desired texture, adding a little bit of additional whey if needed to make it creamier.
  30. 30Blend to your desired texture, adding a little bit of additional whey if needed to make it creamier.
  31. 31Store in the fridge in an airtight container.
  32. 32Store in the fridge in an airtight container.
  33. 33Store in the fridge in an airtight container.

Ingredients

  • 1 gallon whole milk
  • 1 gallon whole milk
  • 1 gallon whole milk
  • 2 large lemons lemon juice
  • 2 large lemons lemon juice
  • 2 large lemons lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

potwhiskcheeseclothfood processor or blender