Smooth and Creamy Homemade Cream Cheese with Two

 

smooth and creamy homemade cream cheese 

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Ingredients:

1. 4 cups (1 liter) full-fat milk – Preferably fresh, whole milk for the creamiest texture.
2. 2 tablespoons lemon juice or white vinegar – This helps curdle the milk and separate the whey.

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Instructions:

1. Heat the Milk:

1. Pour the milk into a saucepan and heat it over medium heat until it reaches a gentle simmer (about 185°F or 85°C).
2. Stir occasionally to prevent scorching.

2. Add the Lemon Juice/Vinegar:

1. Slowly add the lemon juice (or vinegar), stirring gently.
2. The milk will begin to curdle, forming lumps and separating from the whey.
3. Let it simmer for 2-3 minutes, then turn off the heat and let it sit for 5 minutes.

3. Strain the Curds:

1. Line a strainer with cheesecloth or a clean kitchen towel and place it over a bowl.
2. Pour the curdled milk through the cloth, allowing the whey to drain.
3. Let it drain for at least 15-30 minutes, depending on how thick you want your cream cheese.

4. Blend for Creaminess:

1. Transfer the curds to a blender or food processor.
2. Blend until smooth and creamy. Add a little whey back if needed for a softer consistency.

5. Store and Serve:

1. Transfer to an airtight container and refrigerate for up to 5-7 days.
2. Enjoy it on toast, bagels, or as a creamy dip.

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Optional Add-ins for Flavor:

• A pinch of salt for enhanced taste.
• Fresh herbs like chives or parsley for a savory twist.
• Honey or vanilla for a sweet version.

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Enjoy your homemade cream cheese with just two simple ingredients! Would you like tips on using it in recipes?