Once you have removed a few spoonfuls, slowly pour the remain mixture into the cheesecloth. Allow the mixture to separate for 10-15 minutes at room temperature, then spoon mixture into the waiting cheesecloth and bowl/strainer.Once the mixture looks like it is about to boil, turn off the heat and add vinegar (or lemon juice) and stir gently.Over medium-high heat, bring the milk and heavy cream to a gentle simmer (185-195☏).The thick curds will be weighty, so be sure the you have enough cheesecloth to reach the bottom of the strainer/colander while still reaching over the sides. Moisten cheesecloth lightly and drape over the strainer/colander, then place in the large bowl or in the sink if you are discarding the whey. ¼ cup white distilled vinegar or ¼ cup lemon juiceĮnsure pot, thermometer, measuring spoons, bowl, strainer, and storage container are clean.Cheese cloth (2-3 yards, folded over to completely overhang colander on all sides).
Most commercial cream cheese is made from a blend of milk and cream, but feel free to play with the ratio to adjust to your personal preference. Whole milk thins the heavy cream and makes for a lighter finished product. Heavy cream is what gives cream cheese the thick consistency and flavor that lead to the perfect bagel topper.
Key Components of Cream CheeseĬream cheese needs a thicker dairy base than standard cheesemaking to become the lovely substance we smear on things. Whey is the liquid left over once the curds have separated. Like most cheese, it is milk that separates into solid curd and liquid whey forms. Curds are the solids that cheesemakers press, inoculate with cultures, and form into different types of cheese.
By Megan Wabst, American Homebrewers AssociationĬream cheese is like a thicker, creamier cousin of ricotta cheese ( How to Make Riccotta Cheese at Home).