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Homemade Cream Cheese

Homemade Cream Cheese
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If I am saying that my homemade cream cheese turned out delicious – I am saying nothing. It turned out amazing, silky, creamy and rich. The taste of this superior cream cheese is extremely luscious.

It is prepared based on my homemade ricotta recipe, using the same technique and same ingredients but in different proportions.

It is very important to chill the cream cheese after its preparation. Chilled, it obtains the structure and the taste of a delightful cheese.

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And then just enjoy heavenly tasty cream cheese in cakes, sandwiches, desserts, with jam, caviar, smoked salmon, honey, in dips, or soups.

Start your day with a cream cheese-and-honey toast and a cup of coffee or tea – this will be a good and tasty beginning of the day.

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Homemade Cream Cheese

14-16 oz

Ingredients

  • 2 ½ cup whipping cream (30 % and higher)
  • 1 ½ cups whole milk
  • ½ tsp salt
  • 2 tbsp lemon juice ( about 1 medium lemon) or regular vinegar

 

Preparation

In a medium sauce pan combine the cream, milk and salt. Bring the cream mixture to a boil. Simmer for 1-2 minutes.

Add lemon juice or vinegar and simmer over low heat for 3-5 minutes gently stirring. The curds begin to form.

Put down the heat and let the mixture stay for 5-15 minutes.

Line a mesh strainer with two layers of cheesecloth. Gently pour the curd mixture with whey into the strainer. Let it drain for 3-5 hours (exact time depends on cheese fat content).

Transfer the cream cheese into a container and chill in a refrigerator.

Serve at room temperature.

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  • Note:

The whey could be used for healthy drinks (with or without ice), smoothies, for making pancakes, muffins, or even soups.

 

Cook with pleasure and enjoy the world!

 



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