DIY Cream Cheese
DIY Cream Cheese
Ingredients
- 1 liter milk
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon milk
Instructions
- 1
Pour 1 liter of milk into a clean pot.
⏱️ 1 min
- 2
Heat the milk over medium heat until it reaches 80°C. Use a kitchen thermometer to monitor the temperature. Stir occasionally to prevent scorching.
⏱️ 7 min•🌡️ 80
- 3
Once the milk reaches 80°C, remove it from the heat and immediately add 2 tablespoons of lemon juice.
⏱️ 1 min
- 4
Gently stir the mixture for about 1-2 minutes until the milk visibly curdles, separating into solid curds and watery whey.
⏱️ 2 min
- 5
Line a fine-mesh strainer with a double layer of cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the cheesecloth-lined strainer, allowing the whey to drain into the bowl.
⏱️ 2 min
- 6
Gather the corners of the cheesecloth and gently squeeze out as much excess liquid as possible from the curds. You can twist the cheesecloth to apply more pressure. Continue squeezing until the curds are relatively dry and firm. This process may take about 5-10 minutes of active squeezing.
⏱️ 10 min
- 7
Transfer the squeezed curds to a food processor.
⏱️ 1 min
- 8
Add 1/2 teaspoon of salt to the food processor with the curds.
⏱️ 1 min
- 9
Add 1 tablespoon of milk to the food processor.
⏱️ 1 min
- 10
Blend the mixture on high speed until it becomes completely smooth and creamy, scraping down the sides of the food processor as needed. This may take 3-5 minutes. If the mixture is too thick, you can add another teaspoon of milk, but be careful not to make it too thin.
⏱️ 5 min
- 11
Transfer the DIY cream cheese to an airtight container and refrigerate for at least 1 hour to allow it to firm up and for the flavors to meld.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
DIY Cream Cheese
- 1 liter milk
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 tablespoon milk
Instructions
- 1
Pour 1 liter of milk into a clean pot.
⏱️ 1 min - 2
Heat the milk over medium heat until it reaches 80°C. Use a kitchen thermometer to monitor the temperature. Stir occasionally to prevent scorching.
⏱️ 7 min•🌡️ 80 - 3
Once the milk reaches 80°C, remove it from the heat and immediately add 2 tablespoons of lemon juice.
⏱️ 1 min - 4
Gently stir the mixture for about 1-2 minutes until the milk visibly curdles, separating into solid curds and watery whey.
⏱️ 2 min - 5
Line a fine-mesh strainer with a double layer of cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the cheesecloth-lined strainer, allowing the whey to drain into the bowl.
⏱️ 2 min - 6
Gather the corners of the cheesecloth and gently squeeze out as much excess liquid as possible from the curds. You can twist the cheesecloth to apply more pressure. Continue squeezing until the curds are relatively dry and firm. This process may take about 5-10 minutes of active squeezing.
⏱️ 10 min - 7
Transfer the squeezed curds to a food processor.
⏱️ 1 min - 8
Add 1/2 teaspoon of salt to the food processor with the curds.
⏱️ 1 min - 9
Add 1 tablespoon of milk to the food processor.
⏱️ 1 min - 10
Blend the mixture on high speed until it becomes completely smooth and creamy, scraping down the sides of the food processor as needed. This may take 3-5 minutes. If the mixture is too thick, you can add another teaspoon of milk, but be careful not to make it too thin.
⏱️ 5 min - 11
Transfer the DIY cream cheese to an airtight container and refrigerate for at least 1 hour to allow it to firm up and for the flavors to meld.
⏱️ 60 min