Homemade Cream Cheese
"My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives."
photo by Kathy T.
- Ready In:
- 15mins
- Ingredients:
- 3
- Serves:
-
8
ingredients
- 1 quart fresh milk
- 2 teaspoons salt
- 2 tablespoons white vinegar
directions
- Bring milk and salt very slowly to the boil.
- Remove from heat and stir in white vinegar.
- Leave to cool.
- When cool pour mixture into a muslin bag and allow to drip.
Questions & Replies
-
If you don't use all of the cream cheese right away how long does it last? -
Would using pasteurized milk work. What if i tried using fresh kefir, lactose intolerant
Reviews
-
Mirjam, this was my first cheese-making experience, and I must thank you for making it absolutely wonderful! This is an excellent, creamy cheese, if not as tart as Philadelphia Cream Cheese. I halved your recipe and got approximately 100 grams (3 1/2 ounces) of cheese. I was worried it might be too salty, but most of the saltiness gets drained off so it comes out just right. I let the milk cool completely before straining, and I let it drip for about 8 hours. I also made Jacques Lorrain's Dill Buttermilk Bread (#636) yesterday, and gawsh, this tastes fantastic on it! Mirjam, this was one recipe I had oodles of fun making... thanks! -
Definately one of the easiest recipes for homemade cream cheese I've tried. A good texture and delicate, slightly sweet flavor. When I made it again today, I added an extra 1/2 Tb of vinegar and a 1/2 Tb of lemon juice, in an effort to duplicate the tang of "Philly" cream cheese. That did seem to help, but its still not "Philly" ;) (personally I think this is better than "Philly" even without the extra "tang"). -
Great recipe. So very easy and it's delicious. I don't imagine it's really any cheaper than buying cream cheese, but what fun it was and the tangy taste is wonderful. Would probably be a good way to use up milk if you found yourself overloaded. I did drain mine in paper towels rather than muslin--seemed to do a great job. Thanks for a great recipe. -
Wow, I cannot believe how this turned out!! it was in my opinion even better than the store-bought kind. I drained it in cheesecloth, and used whole milk... I am SO happy I found this, I will make my own cream cheese from now on! Thank you Mirj very much sharing this recipe....Kittencal:) -
This is so good. First time I ever made cheese and it was so easy. This is very versatile too--I found that playing with it a little you can make it more similar to ricotta, mascarpone, or regular cream cheese, it's just a matter of using different fat-content milks, adding cream and playing with the amount of salt added. I used it to make Recipe #17776, and it worked very nicely. Thank you Mirj!!
see 15 more reviews
Tweaks
-
This is the recipe I use to make ricotta. You add the vinegar and mix and let it sit a few minutes to form curds. If no curds, add a little more vinegar. Drain and rinse. Add some cream and instant ricotta.
RECIPE SUBMITTED BY
Mirj2338
Givat Ze'ev, 0
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