Recipe: Homemade Cream Cheese
Equipment
- A sieve
- A cheesecloth / muslin cloth
- A food processor / blender
Ingredients
- 2 ltrs Full Fat Milk
- 8 tsps Lime / Lemon Juice [the juice of 2 small limes]
- ⅛ tsp Salt
Instructions
- Bring 2 ltrs of full fat1 milk to a rolling boil in a large pot/ sauce pan, and then turn off the heat.
- Immediately add 8 tsps of lime juice to the milk and stir gently. Make sure to do this when the milk is really hot!
- You should soon see curds separating from the whey (little white solids separating from a pale-yellow liquid). Turn the heat off at this point and continue to stir for about 20 seconds.
- Place a sieve over a large bowl, and line it with muslin cloth. Pour the curdled milk into the sieve and allow it to drain for about 15 – 20 mins2.
- Transfer the drained curds to a food processor and add 4 tsps of the whey; add a pinch of salt and process for 3 minutes. Stop after each minute to scrape down the sides of the food processor jar and give the cream cheese a good stir. Add a tsp more of the whey if you feel the mixture is too dense.
- Here’s what the cream cheese should look like after 3 minutes of blending.
