Cream Cheese
Cream Cheese
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Cream Cheese

Preparation
5 MIN
Cooking
30 MIN
Cooling
9 H
Makes
2 cups (500 ml)
Freezes
Partager

Ingredients

Preparation

  1. In a saucepan off the heat, whisk together all the ingredients. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture slightly thickens. Let simmer for 2 minutes. Remove from the heat and let cool for 90 minutes or until a themometre reads 104 °F (40 °C).
  2. Meanwhile, line a strainer with four layers of cheesecloth and place over a bowl. Pour the mixture into the strainer, cover with plastic wrap and let cool for 30 minutes. Refrigerate in the strainer for 8 hours or overnight.
  3. Discard the liquid whey and transfer the cream cheese to an airtight container. It will keep for 2 weeks in the refrigerator.

Note

Add more or less salt to this recipe to match your taste. Or try flavouring the cream cheese with chives, pesto or mustard.

Good with...

Comment

  1. I expect zi could make half a recipe successfully?

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