Cream cheese Recipe

Ingredients:

2 liters full fat milk
(Or fresh cream)

3 – 4 tbsp lemon juice

Method:

Into a large heating pot, add in the full fat milk (or you could even use fresh cream). Then, turn on the heat and let the milk heat up on medium heat. You can keep the pot covered and wait for the milk to come to a boil. Caution: If you choose to keep the pot covered, make sure to keep checking on it, failing which your milk could rise and overflow if over boiled.

Once the milk starts to boil, immediately add in the lemon juice and turn off the heat. You will soon notice that the milk has broken and has started to curdle. If you do not find the milk curdling well enough, you can add in a little more lemon juice (around ½ to 1 tablespoon should suffice).

Give it a stir and let it cool down completely. Next, you will have to place a muslin/cheesecloth onto a sieve and pour in the curdled milk to get rid of all the whey. Gently lift up the muslin cloth and squeeze out the whey, until the curdled milk is completely dry and lumpy. Thereafter, you will need to tone down the tanginess by pouring a litre of cold water onto the curdled milk. Next, transfer the curdled milk lumps into a food processor (or blender) and blend well until the mixture becomes creamy.

Tip: If you find that the texture of the cream cheese isn’t becoming creamy, then you can add in ½ to 1 tablespoon of the whey (even water will do) and then blend it.

To store: Transfer the freshly made cream cheese into an airtight container and store it in the refrigerator.

 

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