Homemade Cream Cheese (Make Your Own) – a delicious recipe with milk, buttermilk, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour milk and buttermilk into a large pan and suspend the thermometer in the milk.
2
Cook over medium heat, stirring occasionally until the termperature reads 170 degrees.
3
Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).
4
Line a strainer with several lavers of moistened cheesecloth and set it inside a large bowl to lift the curds from themilkmixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes.
5
Let curds drain at room temp for 2 to 4 hours. Remove the cheese from the cheescloth and place in blender with the salt. Blend until creamy.
6
Store the cheese in small containers with tight fitting lids and refrigerate.
7
Cheese can also be frozen thawed and then beaten again in blender until creamy.
195
kcal
Calories
21
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 gallon whole milk, 1 quart buttermilk, 1/2 teaspoon salt.
Yes, Homemade Cream Cheese (Make Your Own) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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