Homemade Cream Cheese
by Editorial Staff
To make cream cheese at home, you need a minimum of ingredients. What you get on the way out will taste like Italian cream cheese “Ricotta”.
Cook: 1 day
Servings: 8
Ingredients
- Milk – 1 Liter
- Cream (20%) – 400 Milliliters
- Sour cream (20%) – 200 Milliliters
Directions
- Take a clean, dry saucepan. Pour milk into it, add cream and sour cream. All food should not be cold. Mix all ingredients thoroughly. Then place the pot in a warm place to ferment.
- After about six hours, the milk should ferment. Make a cross-cut in it, but never stir. Heat the milk mass on the stove, but do not bring it to a boil. Place the lid on the pot and put it back in a warm place for twelve hours to ripen the cheese.
- Place a colander in a clean bowl of suitable size. Cover it with gauze, which should be folded four times beforehand. Pour the milk contents of the saucepan into a colander with cheesecloth.
-
Roll up the cheesecloth and tie it in a knot. Hang in any place convenient for you. Place a basin under the bundle. Serum will drain into it, which can later be used for baking or okroshka. The cheese should drain for six hours.
- After six hours, remove the cheese and remove it from the cheesecloth. From the specified amount of ingredients, about eight hundred grams of cheese will be obtained. Store it in the refrigerator for no more than five days.
Bon appetit!
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