HOMEMADE CREAM CHEESE
- 4 cups full fat milk
- 1 cup fresh cream
- Pinch of salt
- 3 tbsp vinegar
- In a saucepan, set over medium heat, pour milk and cream and heat till it becomes warm.
- Once it is warm, add salt and vinegar. You’ll notice that the milk and cream will start to curdle and separate. Take it off the heat at this stage.
- Place a muslin cloth over a large sieve, set over a bowl and pour the mixture onto it. Let all the extra whey water drain and collect in a bowl.
- Take the cheese from the muslin cloth and place in a blender jar. Blend till a smooth texture is achieved.
- * If you feel it isn’t smooth enough, add the whey water 1 tbsp at a time and blend again for 15 seconds.
- Once the desired smoothness is achieved, place it in a container and cling wrap it to prevent it from drying.
- Refrigerate for about 30 mins and your homemade cream cheese is ready to be used.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/homemade-cream-cheese/
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