Have you ever thought about making your own homemade Cream Cheese? I have good news. It's easy to make! So easy in fact that once you make it you’ll probably make it all the time. I was first exposed to making my own cheese in chef school. We were preparing for a 300+ person function and were looking for creative recipes. I can’t remember what dish we used it for but I do remember how we made it, which, I guess, is what really matters, right?
There are a few simple cheeses you can make at home using essentially the same ingredients and process, for example crème fraîche(sour cream) and ricotta. To make ricotta you exchange cream for milk and heat it up. Remove step 5 in the directions below and you’ve got crème fraîche. Making fresh cream cheese at home is easy and you should totally try it.
I served my cream cheesetwo different ways. The first is really simple. Potato latkes with Fresh Cream Cheese and Chives. The Second was my Blueberry and Gin Salmon Gravlax.
How to Make Your Own Cream Cheese
1 473ml Carton of Half and Half Cream
1 473ml Carton of Heavy Cream
Juice of 1 Lemon (strained of pulp and seeds)
1/2 Teaspoon Salt.
Step 1: Buy cream, lemons and cheese cloth!
Step 2: Juice that lemon! Juice it real good.
Step 3: Mix cream, lemon, and salt together in a mixing bowl.
Step 4: Line a strainer with cheese cloth and place over another mixing bowl. Pour cream mixture in.
Step 5: Wait. Wait a long time. Wait 12-24 hours at room temperature. This allows the whey, curds and fat to separate.
Step 6: Spoon Cheese into container and refrigerate. Cheese can last up to 7 days in the Fridge
Step 8: Enjoy in any manner you deem fit. You’ll love it. Your family will love it and they’ll love you.
Finally be sure to use only pasteurized milk. This will ensure that you don't make any of your family or friends sick! Happy Cheese making!