Cream Cheese
This 4 ingredient cream cheese recipe only takes about a half hour. It's creamy and tangy just like you would get from the store!
Equipment
- 1 Heavy Bottom Sauce Pan
Ingredients
- 4 Cups Whole Milk
- 1 Cup Heavy Cream
- 3 Tbsp White Vinegar
- 1 Tsp Sea Salt See notes
Instructions
- Start by pouring the milk and cream into your sauce pan.
- Heating on med-high bring it to a simmer, continuously storing .Do not let it boil.
- Once in a rolling simmer, add in vinegar. I add about half, give it a stir and then add the rest.
- Continue stirring until the curds have separated from the way. Typically 2 minutes.
- Place cheese cloth over strainer and pour the whey and curds over it. Let it strain for 15-20 minutes.
- Once strained, squeeze out any additional whey.
- Put into your food processor and blend until creamy. Usually about a minute. If it's grainy after 2 minutes still, add a little of the whey to loosen it.
- Add in your salt. I usually do ½ tsp, mix then taste. Then I add in the second ½ tsp.
- Remove and put into a container. Store in refrigerator for up to a week.
Nutrition
Serving: 1g
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