Just takes 20 minutes!
4 cups whole milk (not low fat)
2-3 tablespoons lemon juice
1/4 – 1/2 teaspoon salt
Instructions
- Heat milk at medium to high in a saucepan. Stir constantly to a rolling simmer. Reduce heat.
- Add lemon juice 1 tablespoon at a time in 1-minute intervals while stirring.
- Stir constantly until the mixture curdles and the mixture separates completely. There will be a greenish liquid on the bottom and thick curdles at the top.
- Remove from the heat.
Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.
Transfer curds to a blender and process for about 3-4 minutes until curds become smooth and creamy. Add salt to taste. Add herbs, garlic or any other flavors to taste.
- This cream cheese must be stored in the fridge. Best if used within 7 days. Use within 2 weeks.
Related:
GROWING AND STORING FRESH PRODUCE
GIFTS FROM THE HEART – SCENTED CANDLES