This recipe provides a simple and delicious way to make creamy cheese at home. It’s perfect for spreading on bagels, using in dips, or incorporating into your favorite dishes.
Ingredients:
- 4 cups whole milk (not ultra-pasteurized)
- 1/4 cup buttermilk (or 1/4 cup milk with 1 tablespoon lemon juice or vinegar added and allowed to sit for 5 minutes)
- 1/2 teaspoon salt
Instructions:
- Heat the milk: In a large, heavy-bottomed pot, combine the milk and buttermilk (or milk/lemon juice/vinegar mixture). Heat over medium heat, stirring occasionally to prevent scorching. Use a thermometer to monitor the temperature.
- Maintain the temperature: Heat the milk until it reaches 185-190°F (85-88°C). Hold it at this temperature for 10 minutes, stirring gently every couple of minutes. It’s crucial to maintain this temperature for the proper curd formation.
- Add the salt: Stir in the salt.
- Curd formation: Remove the pot from the heat. The milk should begin to curdle, separating into solids (curds) and liquid (whey). If it hasn’t noticeably curdled, let it sit undisturbed for 10-15 minutes to allow the process to complete.
- Drain the curds: Line a colander with several layers of cheesecloth or a clean kitchen towel. Place the colander over a large bowl. Carefully pour the curds and whey into the colander.
- Drain the whey: Let the curds drain for at least 2-4 hours, or even overnight in the refrigerator. The longer you drain, the thicker the cheese will become. For a very dry cheese, you can tie the ends of the cheesecloth together and place a weight on top.
- Enjoy! Once the cheese has reached your desired consistency, transfer it to a container and refrigerate. Homemade creamy cheese is best used within a week.