Homemade cream cheese
Origin of the recipe
Cream cheese, as a product, has a long history. Its roots can be traced back to ancient times, when people began using animal milk to produce various dairy products. However, it was in the United States in the early 19th century that the modern version of cream cheese was developed.
What do you need for cooking?
Ingredients
-
Whole milk
-
Sour milk
-
Butter
-
Cream
-
Salt
Kitchen utensils
- Spoon
- Ladle
- Sieve
- Food processor
Step-by-step recipe
Step 1:
Bring the milk to a boil over high heat, stirring constantly. Once boiling, reduce the heat to low.
Step 2:
Gradually, while stirring, pour in the sour milk or diluted natural yogurt.
Step 3:
When the whey separates, turn off the heat, discard the resulting mass in a sieve and squeeze well.
Step 4:
Place the soft cheese in a food processor, add the butter, cream, and salt. Blend until smooth.
Step 5:
Transfer the cream cheese to a container, cover tightly with plastic wrap or a lid, and refrigerate.
Cooking tips
Buttermilk in English recipes is not buttermilk, as machine translations suggest, but a fermented milk product most closely related to sour milk. If desired, sour milk can be replaced with diluted natural yogurt or kefir.
You can store homemade cream cheese in the refrigerator for about a week.
