Cream Cheese

Name: Cream Cheese
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 cups (500 ml)
Ingredients: 2 cups (500 ml) 35% heavy cream; 2 cups (500 ml) milk; 1 1/2 cups (375 ml) plain 2% yogurt; 1 1/2 tsp salt

(36)

Rate this recipe

Preparation 5 min
Cooking 30 min
Cooling 9 h
Servings 1
Makes 2 cups (500 ml)
Freezes Yes

When you make your own cream cheese at home, you get a huge payback for very little work. While you wait for the cheese to strain, we suggest you get lazy (i.e., Netflix and chill)

Featured in RICARDO Magazine FALL 2017 (p. 71)

Végétarien
Sans noix
Sans gluten
Sans oeufs

Ingredients

- 2 cups (500 ml) 35% heavy cream
- 2 cups (500 ml) milk
- 1 1/2 cups (375 ml) plain 2% yogurt
- 1 1/2 tsp salt

Preparation

- 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 20 minutes. Remove from the heat and let cool for 90 minutes or until a themometre reads 104 °F (40 °C).
- 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.
- Discard the liquid whey and transfer the cream cheese to an airtight container. It will keep for 2 weeks in the refrigerator.

Note from Ricardo

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

Cream Cheese

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note