Making cream cheese at home can be fun and rewarding. It's typically made by curdling milk with an acid, such as vinegar or lemon juice, which causes the milk proteins to separate from the whey. This mixture is then strained to remove the whey, leaving behind a creamy, spreadable cheese.
Adding salt and butter can enhance the flavor and texture of the cream cheese. Salt helps to bring out the natural flavors of the cheese and also acts as a preservative. Butter can add richness and creaminess to the final product, making it even more decadent.
Once you've made your cream cheese, you can enjoy it in a variety of ways. Spread it on bagels, crackers, or toast, use it as a dip for vegetables, or incorporate it into recipes like cheesecake or creamy pasta sauces.
Experimenting with different flavours and seasonings, such as herbs, spices, or even fruit preserves, can also add a unique twist to your homemade cream cheese.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Curd - Yields 873g Curd/cream cheese
- 5 liters milk full-fat whole milk.
- 3 tbsp vinegar or lemon juice
1 tsp salt
1 tbsp butter
NOTE: I have no idea what the shelf life would be - I make it to use, and it's all gone in a few days!
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