Let's make some homemade cream cheese and see if it tastes like the real deal. You could also think of this as a modern "hard times" recipe. :)
INGREDIENTS
- 4 C. whole milk
- 3 tbsp. fresh lemon juice
- 3/4 tsp. Kosher salt
- 1 tbsp. butter
INSTRUCTIONS
- In a large saucepan bring the milk to a boil.
- Turn off the heat and add the lemon juice in 1 tablespoon at a time stirring between additions. The milk will begin to curdle and separate.
- When the whey is clear, with a slotted spoon strain the curds into a sieve lined with several layers of cheesecloth. Drain for 2-3 minutes.
- Place the hot curds to the food processor, add salt. Blend for 1 minute.
- Scrape the sides and the bottom of the bowl with a spatula, add the butter. Blend for 3-4 minutes or until smooth.
- Serve immediate or store chilled in an air-tight container for 3-5 days.
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