I saw that I had some milk and cream that would be outdated so I decided to treat myself and make my own Creamcheese. I never want to waste anything when cooking. I even had some fresh herbes and special salts and honey that I bought from a collegues daughter who sold for it for a classtrip. From these ingredients I made six different cream cheese flavours. I tend to save small jars and today they came to perfect use. #zerowaste
- 4 cups (32oz /1000ml) whole milk (full fat, not low fat)
- 2-3 tablespoons lemon juice (lime juice or white vinegar)
- 1/4 – 1/2 teaspoon salt (read notes)
In a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.
Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.
Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.
Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy. You can also divide it up like I did on smaller portions and mix with a fork as you add your spicing to the cream cheese. Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
This cream cheese must be stored in the fridge. I always use it within 7 days but can last as long as up to 2 weeks.