Cream cheese
Description
Perfect for the table and with drinks. Cream cheese made with this recipe can be used in various dishes, for example when making classic cheesecake, sandwich cake, carrot cake, or no-bake desserts. Moreover, such cheese can be spread on toast and served for breakfast with a cup of coffee. The amount of finished product depends on the quality of the milk and ranges from 180–220 g per liter of milk. I recommend using high-quality milk with a high fat content. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Pour full-fat milk with a short shelf life into a saucepan and place over heat. Heat the milk to approximately 90 degrees Celsius and reduce the heat to the lowest setting.
- 2
Step 2
2. Add a tablespoon of lemon juice and mix. Then add another tablespoon of lemon juice and mix again. Repeat once more. The milk will start to curdle.
- 3
Step 3
3. When the cheese curds become larger and the whey clearer, remove the pot from the heat. Strain the cheese through a sieve lined with a thick cloth, and leave for 15 minutes to drain the whey.
- 4
Step 4
4. Transfer the cheese to the blender bowl, add the salt and cream, and blend until smooth.