More and more people are jumping on the homemade ingredients and recipes train, and we’re all for it! Food&Home recipe developer and Awards judge Jezza-Rae Larsen loved this homemade cream cheese made with Soga Organic lemon juice packets, entered in this year’s awards.
Homemade cream cheese
Ingredients
- 6 cups full cream milk ( don't use UHT milk)
- 4 tbsp lemon juice
- Salt to taste
Instructions
IN A POT heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
REDUCE the heat to medium. Add the lemon juice 1 tablespoon at a time, continue stirring constantly.Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely.
REMOVE from the heat.
LAY a cheesecloth or a clean tea towel in a sieve and place it over a large bowl. Pour the curds into the sieve. Let it strain and cool for about 15 minutes.
ONCE COOLED, squeeze the excess whey out of the curds.Transfer curds to a food processor or stick blender and process until smooth and creamy, about 3 minutes. If the mixture seems grainy and stiff then add in a splash of the whey or milk to loosen it.
SEASON with salt and taste.
Notes
FOOD TEAM TIPS: This cream cheese must be stored in the fridge. I always use it within 5 days. If you want more flavor you can add sweet chili, garlic and herbs, chives and even use it plain to make your favourite cream cheese icing. You can reserve the whey for marinades, bread, pancakes etc. If you want more flavor you can add sweet chili, garlic and herbs, chives and even use it plain to make your favourite cream cheese icing.
ALSO SEE: Olive oil and balsamic bread dip
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
