- 4
Ingredients
- 4 C milk
- 1 C corn starch
- 2 C grated good quality Parmesan cheese
- 2.5 C shredded mozzarella
- 3 Tbl unsalted butter
- 1.5-2 C heavy cream
- salt to taste
Preparation
Step 1
1.Start by dissolving the corn starch in the milk.
2.In a medium pot, combine the milk/corn starch mixture, the butter, the mozzarella and the parmesan. Bring to a boil, over medium high heat, stirring constantly, until the cheese melts and the mixture thickens, about 5 minutes.
3.Transfer to the blender and add one cup of heavy cream. Blend until smooth, adding more heavy cream as necessary for a consistency similar to sweet condensed milk.
4.Taste for seasoning and add salt if necessary.
5.Use immediately or refrigerate for up to a week.
Makes 4 small containers.
Notes:
You can freeze the cream cheese for up to 3 months.
If the cream cheese thickens too much after a few days in the fridge, pop it in the blender with a few splashes of heavy cream until smooth.