Homemade Cream Cheese
Directions
- 1In a pot, bring a gallon of whole milk to a boil.
- 2Turn off the heat and pour in the juice of two to three large lemons (about 12 tablespoons).
- 3Stir until it curdles (about one minute).
- 4Cover and let it sit for 10-15 minutes.
- 5Strain the mixture through cheesecloth to separate the curds and whey.
- 6Let it drain naturally; do not squeeze.
- 7Add the curds to a food processor or blender.
- 8Add a pinch of salt.
- 9Blend until desired consistency is reached.
- 10Add whey if needed to achieve a creamier consistency.
- 11Store in an airtight container in the refrigerator.
Ingredients
- 1 gallon whole milk
- 2 large lemons lemon juice
- 1 pinch salt
Equipment
potwhiskcheeseclothfood processor or blender