Ingredients
Ingredients
- 4 cups (32 oz / 1000 ml) whole milk (full fat, not low fat)
- 2-3 tablespoons lemon juice (freshly squeezed, or lime juice or white vinegar as alternatives)
- ¼-½ teaspoon salt (to taste)
Instructions
- Heat the milk: In a heavy-bottomed saucepan, heat the whole milk over medium-high heat, stirring constantly until it reaches a rolling simmer.
- Add lemon juice gradually: Reduce heat to medium. Add the lemon juice one tablespoon at a time at one-minute intervals, stirring continuously to avoid burning.
- Curdle the milk: Continue stirring until the milk completely curdles and separates into thick curds and a yellowish liquid (whey). This separation should occur within a few minutes. Remove the pan from heat.
- Strain the curds: Line a large sieve with cheesecloth and place it over a large bowl. Pour the curdled mixture into the sieve and allow it to strain and cool for about 15 minutes.
- Drain excess whey: When cooled, use the cheesecloth to squeeze out excess whey from the curds. Reserve the whey for other uses if desired.
- Process the curds: Transfer the curds to a food processor and blend until very smooth and creamy, about 3 minutes. If the mixture is too grainy or stiff, add a splash of reserved whey or cream to loosen it.
- Season and customize: Add salt to taste, starting with ¼ teaspoon, and blend again. Optionally, incorporate herbs, garlic, or other flavors at this stage.
- Store the cream cheese: Transfer to a container and refrigerate. It is best used within 7 days for optimal freshness.
Notes
- Small curds: Lemon juice may produce smaller curds and less yield compared to vinegar; white vinegar or cider vinegar can be used as alternatives for more curd production.
- Salt adjustment: Start with ¼ teaspoon of salt and adjust according to your taste preferences.
- Whey usage: The leftover whey can be repurposed for marinades, bread making, pancakes, and more.
- Fresh lemon juice: For best results, use freshly squeezed lemon juice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Ingredient
- Method: Stovetop
- Cuisine: American
