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| 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.
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| Homemade Cream Cheese |
Homemade Cream
Cheese
Recipe adapted from Alldayidreamaboutfood.com
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.
