Homemade Cream Cheese

It takes almost no work make homemade cream cheese, and the result is a velvety smooth, bright, and purely irresistible spread—the difference between ordinary and extraordinary on your morning toast.

Recipe

Ingredients

1/2 gallon whole milk

5 tablespoons lemon juice

3-4 tablespoons softened butter (not necessary but I like the flavor it adds)

Salt to taste (I use about 1/4-1/2 teaspoon, but taste it as you go, you can’t take salt away but you can always add)

Steps:

1. Pour milk into saucepan over medium heat uncovered. Allow milk to bubble but not boil. (Bubbles will form on edges).

2. Once bubbling, add lemon juice. Stir for 2 whole minutes. Curds will begin to form.

3. Turn off flame, cover 10 minutes on stove top.

4. Meanwhile, grab strainer and large bowl.

5. After 10 minutes, pour curds and whey into strainer and squeeze out as much liquid as possible. I use a wodden spoon or spatula.

6. Rinse curds with water while in strainer.

7. Place curds in a blender with softened butter and salt. Blend until smooth about 5 minutes. If too thick add a little whey a little at a time. Cream cheese will stiffen in fridge. Enjoy!

NOTE: This recipe will give for a lot, make half of it if its just you or 2-3 people.