Don’t Buy Cheese – Make Cream Cheese in Just 5 Minutes (Page 2 ) | August 17, 2024
Annonce:
Ingredients You’ll Need:
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- 2 cups of heavy cream
- 1 cup of whole milk
- 2 tablespoons of lemon juice or white vinegar
- A pinch of salt (adjust to taste)
The Simple Steps:
- Combine and Heat: In a saucepan, gently mix the heavy cream and whole milk. Heat this mixture over medium flame, stirring occasionally. You don’t want it to boil, but it should get warm enough that you can just barely stand to dip your finger in it.
- Add the Magic Touch: Once your cream-milk mixture is warm, add the lemon juice or white vinegar. This will cause the mixture to curdle slightly, which is exactly what you want. Stir gently for a minute as you see the transformation begin.
- Let It Rest: Remove the saucepan from the heat and let it sit for a couple of minutes. You’ll notice the mixture thickening a bit more as it cools.
- Strain to Perfection: Place a fine-mesh sieve over a bowl and line it with a clean cheesecloth or a thin kitchen towel. Pour your mixture into the sieve and let the liquid (whey) drain away. What remains in the cloth is your fresh, creamy cheese.
- Season: Open the cloth, sprinkle a pinch of salt over your cheese, and give it a gentle stir. Taste and add more salt if needed.
- Enjoy: Transfer your homemade cream cheese to a container. It’s ready to enjoy right away, or you can store it in the fridge where it will firm up a bit more.
