Fresh Cream Cheese

By lorik

Ingredients

• 2 quarts skim or whole milk or 1 quart half and half or 3 cup whipping cream
• 2 Tbsp buttermilk if you use half and half or whipping cream or 1/4 cup buttermilk if you use skim or whole milk
• 3/4 tsp salt

Details

Servings 2
Adapted from sunsetpublishing.com

Preparation

Step 1

In a pan over low heat, heat milk to lukewarm (90-100 degrees), then pour into bowl. Stir in buttermilk. Cover and keep at room temperature 24 to 48 hours or until a soft curd is formed (mixture looks like soft yogurt). Curd form faster on hot days than on cool ones.

Line a large colander with clean muslin or fine gauge cheesecloth, and set in sink. Pour in curd and allow to drain for 10 minutes. Fold overhanging cloth over top of cheese in strainer and set on a rack in a rimmed baking sheet, allow 1 inch between rack and bottom of baking sheet to collect excess liquid. Make whole unit airtight with plastic wrap and place in the refrigerator for 36 to 48 hours.

Spoon drained curd from cloth into a bowl and stir in the salt until blended. Discard whey accumulated beneath colander.

This cheese can be used as a substitute for cream cheese in recipes, spread on bagels or toast, or served fresh with fruit.