Homemade Cream Cheese

Name: Homemade Cream Cheese
Total time: 5400 s
Yield: Yields 257 g
Cuisine: British
Ingredients: 8 c full fat milk; 5 Tbsp white vinegar; 1/2 tsp salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

#May2027

I’ve been craving sourdough bread toast with cheese spread. While l could not get around making sourdough bread, l was able to make cream cheese from scratch and enjoyed it with regular sandwich bread 🤤 😋 on the very first day of the month ☺️ #MayDay

#May2027

Bianca Mwale @bianca_eatsy

Saved

Ingredients

1 hr 30 min

Yields 257 g

8 cfull fat milk
5 Tbspwhite vinegar
1/2 tspsalt

Saved

Steps

1 hr 30 min

1

Over medium heat, heat the milk in a large, heavy-bottomed pot, stirring frequently, until it reaches a rolling simmer (DO NOT let it boil)
2

Curdle simmering milk by stirring in the vinegar, and immediately turn off the heat. Let sit undisturbed for 10 minutes, allowing the milk to curdle
3

Pour curdled milk through a strainer or colander lined with cheesecloth. Strain as long as needed to remove all excess moisture. P.S.:- save whey in the fridge for breads, pancakes, muffins, broths/stocks, soups/stews, cooking grains (rice, pasta, nsima)
4

Transfer curds into a blender or food processor, add salt, and blend until smooth and creamy
5

Scoop cream cheese into a container with a lid and refrigerate for 30 minutes or overnight to let it firm up to your desired consistency
6

Once chilled, cream cheese will firm up and is ready for use either as a spread on bagels, bread, or in baking as cake frosting, filling, on cinnamon rolls, etc
7

Enjoy 😉