Homemade Cream Cheese
Description
The recipe won't take much time. The cheese turns out very tender, with almost no tang. If you want it firmer, keep it suspended longer. This cheese keeps in the refrigerator for no more than 4 days. From this amount of ingredients you'll get about 700–800 grams of cream cheese, but only if you use natural ingredients. It's best if they're farm-fresh, not from the store.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make cream cheese at home. Warm the cream and milk slightly until they are warm, and take the sour cream out ahead of time so it is not cold.
- 2
Step 2
In a clean, dry saucepan, mix the cream, milk, and sour cream until smooth. Set aside in a warm place for 6–8 hours so the mixture can culture.
- 3
Step 3
Make a cross-shaped cut in the mixture, but do not mix.
- 4
Step 4
Heat the mass over the lowest heat, but do not let it boil. Whey and cheese curds should appear. Remove the pot from the heat, cover with a lid, and set aside for another 12 hours in a warm place for the cheese to ripen.
- 5
Step 5
Line a sieve with cheesecloth folded in four layers and pour the mixture into the sieve. Tie everything into a bundle and hang it in a convenient place for 6 hours so the whey drains off. After that, transfer the cream cheese to a container and use as desired.
- 6
Step 6
Serve immediately or slightly chilled.