Homemade Cream Cheese

1. 1

   Heat the 1/2 and 1/2 and heavy cream to 90 degrees.

2. 2

   Remove from the heat and stir in the buttermilk.

3. 3

   Pour into a non-reactive bowl and allow to rest for 24 hours, or until the curd begins to separate from the whey.

4. 4

   After 24 hours, pour into a cheesecloth-lined colander and begin to dry the curd.

5. 5

   Gather the ends of the cheesecloth and suspend from a wooden spoon over a tall bowl to continue draining.

6. 6

   Cover the bowl with plastic and place in the refrigerator.

7. 7

   Drain the whey until the cheese reaches the texture and flavor you want, changing cheesecloth daily.

8. 8

   Add salt to taste and use within a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.