Ingredients
- 4 cups (1 liter) of whole milk
- 2 tablespoons of white vinegar or lemon juice
Instructions
- Heat the Milk:
Pour the milk into a saucepan and heat it over medium heat. Stir occasionally to prevent it from scorching. Heat until it’s just about to boil but not fully boiling (around 180°F or 82°C). - Add the Acid:
Slowly add the vinegar or lemon juice to the hot milk, one tablespoon at a time, while stirring gently. The milk will start to curdle, separating into curds (solid) and whey (liquid). - Let it Rest:
Remove the saucepan from the heat and let it sit for about 10 minutes to allow the curds to fully form. - Strain the Curds:
Line a sieve or strainer with a clean cheesecloth or a thin dish towel. Place the strainer over a bowl and carefully pour the curdled milk into the cloth-lined strainer. Let it drain for 10-15 minutes. - Blend for Creaminess:
Transfer the strained curds into a food processor or blender. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon of whey (the liquid you strained earlier) to adjust the consistency. - Season (Optional):
Add a pinch of salt if desired or flavor it with herbs, garlic, or honey for a twist. - Store:
Transfer the cream cheese to an airtight container and refrigerate for up to a week.
Let me know if you’d like to tweak this further! 😊