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Yes, you CAN make your own cream cheese at home! Impress your friends, show off your skills. I wasn’t expecting this to go as well as it did, but man, I think I’ll have to start making my own every once in a while. It’s pretty cool. Could you imagine making your own cheesecake from this? (Drools)
DO AS I SAY NOT AS I DO
Don’t stir it too much like I did my first batch. The curds will break up and you’ll be sh*t outta luck. Only stir sparingly, like right at the beginning before adding vinegar is fine, but AS SOON AS you add that acid, the curds will start to form. So only stir the vinegar once and STEP AWAY.
I ate a little bit right after and I wasn’t super sold on it, but then I tried it again the next day and it was way better. Then the day after that it was super creamy and delicious!
Next time I am totally gonna go nuts and add some flavoring. I’m thinking chive and onion or a strawberry—using homemade strawberry sauce.
Cream Cheese
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 3 tbsp white vinegar or lemon juice
- ¼ tsp salt
- ¼ tsp salt for seasoning
Instructions
- In a medium saucepan on medium heat combine milk, cream, and salt. Bring to a boil and turn down the heat to simmer.
- Stir in vinegar or lemon. Keep simmering till you start to see separation, 2 or 3 minutes. You should be able to see the curds and whey, DON’T STIR at this point.
- Turn off heat and let sit for 10 minutes at least.
- Spoon curd from whey and put in a fine mesh sieve or in a colander with cheesecloth, placed over a big bowl to catch the liquid. You can also just pour it over carefully.
- Let the curd sit for 30 – 60 minutes to drain. You don’t want it to get too dry, some moisture is good.
- Whip cheese up to get a good texture, add any herbs or onion. Store in fridge for 5 days.
- Flavor is best after 2nd day.
