Two Ingredient Cream Cheese
Wanting to make quick and easy cream cheese in little time and in just a few steps? This recipe is for you!
Servings: 4 people
Ingredients
- 4 cups whole milk full fat
- 3 tablespoons lemon juice or white vinegar
- 1/2 teaspoon salt
Instructions
- In a medium sauce pan heat the milk on medium high heat stirring consistently until milk begins to boil.
- Lower the heat to medium then add in lemon juice slowly, 1 tablespoon, 1 minute at a time while stirring consistently to avoid burning.
- Once the milk curdles, the fat has separated from the whey completely, and floats to the surface, then you can remove from the heat.
- Place a cheesecloth or 3 layers of paper towel over a large strainer then slowly pour in the mixture.
- After 20 minutes place the curds into food processor and run it for about 4-5 minutes, or until soft and creamy.
Notes
How to store: Place cream cheese in an airtight container in the refrigerator. It can last for up to 2-3 weeks.
Notes: you can add salt or any herbs to your cream cheese to add more flavor.