Description
This homemade cream cheese recipe uses simple ingredients like whole milk, heavy cream, and vinegar to create a fresh, tangy cream cheese perfect for spreads, dips, or baking. The process involves gently heating the dairy, curdling with vinegar, and straining to achieve a smooth, creamy texture in just 20 minutes.
Ingredients
Scale
Ingredients
- 1 quart whole milk
- 1/2 cup heavy cream
- 1/4 cup white vinegar
- 1/4 tsp salt
Instructions
- Heat Milk and Cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture begins to simmer, watch carefully to prevent boiling over.
- Add Vinegar and Stir: Remove the saucepan from the heat and slowly add the white vinegar while stirring gently for about 2 minutes. This will cause the dairy to curdle and separate into curds and whey.
- Let Curds Form: Allow the mixture to sit undisturbed for 10 minutes so the curds can fully develop and separate from the whey.
- Strain the Curds: Pour the curds and whey through a cheesecloth-lined strainer or a fine mesh strainer placed over a bowl. Let the liquid drain completely until you get a thick curd mass.
- Season and Chill: Transfer the strained curds to a bowl, add salt, and stir well to combine. Refrigerate the cream cheese until chilled and ready to use.
Notes
- You can adjust the salt amount to taste or add herbs and spices for flavored cream cheese.
- Ensure the mixture does not boil as it can affect the texture of the cream cheese.
- This cream cheese will keep refrigerated for up to one week.
- Use cheesecloth for the best texture; a fine mesh strainer can work but may yield a less smooth consistency.
