Homemade Cream Cheese
Description
The recipe won't take much time. The recipe for making homemade cottage cheese was my first in cheesemaking, and the result was very successful. It's very easy to make—even a beginner can handle it—and the cottage cheese turns out unusual, tender, and very tasty. You can add salt, finely chopped herbs (green onion tops, parsley, or dill), and if you like spicy cheese, chili pepper as well. Add all these ingredients to the cheese after draining the whey, and mix the cheese well so the additions are evenly distributed. Nevertheless, even without any additions it is very tasty and healthy.
Instructions
- 1
Step 1
We will make the cottage cheese in a heavy-bottomed pot. Pour the milk into the pot, place it over the heat, and bring to a boil.
- 2
Step 2
While the milk is on the stove, we need to squeeze the juice from the lemon. You can replace the juice with citric acid: dissolve 2 tsp. of acid in 50 ml of warm water.
- 3
Step 3
The milk has come to a boil and foamed up; now is the time to add the lemon juice little by little. Meanwhile, stir the milk with a spoon and do not miss the moment when curd flakes appear. Remove the pot from the heat.
- 4
Step 4
Strain the cheese through two layers of cheesecloth or a fine sieve. I used a cheese mold. Drain the whey thoroughly.
- 5
Step 5
Then press the cheese under a weight for 30 minutes if you want a moist, cottage-cheese-like cheese. Or for 1 hour if you prefer a firmer cheese. The weight can be a bowl of water or a jar.
- 6
Step 6
The finished homemade cottage cheese can be sliced or spread on bread (if you made it soft), and also added to salads.