Cheesecake craving but no cream cheese?? Now making cream cheese could not be easier, since you are likely to have everything you need to make rich, tangy and creamy cream cheese, right in your kitchen! Delicious homemade cream cheese.
This simple recipe just needs 2 ingredients that can be found in every kitchen. Who would have thought it would be so easy. Staying in small cities has its advantages and disadvantages. One of the disadvantages for a baker, not being able to find ingredients. That’s how I came across this recipe and tried my hand on it. This is soooo much better than the store bought cream cheese.
This homemade cream cheese can be used for anything that you would need cream cheese for. Spreads and dips, frostings to cheesecakes, this recipe will work wonders.
How to store Cream Cheese
Keep the cream cheese refrigerated in an airtight container. Also, it is best to use the homemade cream cheese within 7 days, however it can last for upto 12 days refrigerated.
HOMEMADE Cream CheeseCourse: Made from scratch
Rich, tangy and creamy cream cheese, right in your kitchen!
1 litre Whole milk, Full fat
2-3 tbsp Lemon Juice, fresh
1/4 tsp Salt
- In a heavy bottomed saucepan, heat the milk on medium heat, stirring constantly.
- Once the milk simmers (do not boil), add the lemon juice one tbsp at a time, stirring continuously. The milk will now start to curdle.
- Continue cooking and give the milk a boil once all the lemon juice is in.
- Lay a sieve with a soft muslin/cheese cloth over a large bowl and pour in the curd mixture in the sieve.
- Let the curd sit in cloth for about 15 mins, to strain and cool.
- Once the water is strained out, transfer the curds to a blender and process till a smooth and creamy cheese is obtained.
- If the mixture is dry, add a spoon at a time of the strained out whey.
- At this point you can add salt and any other flavours like vanilla, herbs, garlic or anything else you would like.
- Once creamy, transfer to a bowl and refrigerate for about 30 mins before using.
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