Easy Cream Cheese
Solve the cream cheese shortage in your own home, with three simple ingredients and no special equipment by making this easy cream cheese to use in dips, spreads, and on bagels.
Servings: 2 cups
Equipment
- Cheesecloth
- Food processor or blender
Ingredients
- 8 cups whole milk (can sub in 4 cups of heavy cream for 4 cups of milk)
- 5 tablespoons lemon juice
- ½ teaspoon fine salt
Instructions
- Bring the milk to a boil over medium to medium high heat. Do NOT walk away or it will boil over and you'll hate yourself.
- Once the milk starts bubbling, remove from heat, fast.
- Stir in the lemon juice and set aside for about 10-20 minutes. The curds will separate from the whey.
- Line a large colander with the cheesecloth or white handkerchief.
- Pour the curds and whey into the cheesecloth, making sure the cloth doesn't fold in on itself. Gather the edges of the cloth and carefully keeping the curds (solids) in, gently shake it, and even squeeze to remove as much liquid as possible.
- Open the cloth and rinse the curds with fresh water. Alternately, put the curds in a fine mesh sieve and run water over them to remove any remaining whey residue. Let the curds drain, then press or squeeze to remove the moisture.
- Put the curds in a food processor or blender with the salt. Whip for 1-3 minutes, until well blended.
- Use a rubber spatula to spoon into a glass container and refrigerate until ready to use. Lasts up to 7 days.