Monday, October 19, 2015

Homemade Cream Cheese (It's Easy!)

Homemade Cream Cheese
Looking for a rainy day project?

This homemade cream cheese recipe doesn’t require any specialized equipment, ingredients, or huge commitments of time and energy.

I know, I know!

Why would anyone besides me, bother to do this when there are truly great fresh cheeses and yogurts being made here in Vermont.

Because, nutritious food can be made without chemical thickeners, additives, stabilizers, or even salt if you are seeking to avoid it.

My initial batch of cheese was springier and slightly denser than the familiar “Philly”, with a slightly lactic tang and a much more concentrated sweet cream flavor. 

The whey can be used to make bread– or as I used it – soaking a loaf that the cat tore open in the whey and feeding it to the turkeys.

Homemade Cream Cheese

Homemade Cream Cheese
Recipe adapted from
Yield 3 ounces

2 Cups Cream-top Milk (I used Redbarn)*
1/8 tsp. Kosher or Sea Salt
3 TB Rice Vinegar or 1 TB White Vinegar

Special equipment: Cheesecloth and a fine-meshed sieve

Line sieve with 2-layers of cheesecloth and position over a bowl.

Place milk and salt in a microwave-safe dish and heat on high for 1½ minutes.  Stir.

Add vinegar.

Heat for another 30-seconds. Stir, and check for coagulation. There should be an abundance of pale green whey and floating curds.

At this point you may add slightly more vinegar, or microwave for 10-20 more seconds to create separation.

Transfer to cheesecloth.  Pour an 8 oz. glass of cold water over curds to remove vinegar (this changes the ph. of the curd and creates texture).

Leave to drain at room temperature 4 hours. Keep whey for another use (it may be frozen).

Tighten cloth, and continue to drain in the refrigerator overnight.

Keeps 1 week.

*Heavy cream may be substituted for 1 cup of milk.

Almost Too Easy Variation:

Simply drain Greek-style yogurt in the same manner.

Salt to taste.