Cream Cheese from Sour Cream and Milk
Description
It works for both special occasions and everyday meals. From this amount of ingredients, you get 270–320 g of cream cheese and whey, which can be used for baking. You can also spread the cream cheese on fresh bread or bread dried in the oven, add sun-dried tomatoes and basil—and you'll have a tasty, light appetizer. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In the multicooker bowl, combine the sour cream and milk and stir. Turn on the multicooker in "Multi-Cook" mode at 90°C for 20 minutes. Pour in the lemon juice and stir. If cooking in a saucepan, bring the mixture almost to a boil. Stirring constantly, heat the sour cream and milk mixture for 5–7 minutes. Do not let it boil!
- 3
Step 3
Let the mixture cool for half an hour. Small clumps will begin to form in it.
- 4
Step 4
Line a colander or sieve with cheesecloth folded into 4–6 layers. Pour the mixture onto it and cover. Let it drain for several hours, preferably overnight. For a firmer cream cheese, you can place a weight on top.
- 5
Step 5
Cream cheese is ready!