If you enjoy cooking and love to eat cream cheese, you can make your own without any special equipment or ingredients. All you really need is half and half, heavy whipping cream, a touch of buttermilk, salt and a little patience.
This recipe comes from culinary weblog The How-To Baker, which also has instructions for making your own bagels to go with the cream cheese. The only hard bit is that it there are five days to wait between starting the cream cheese recipe and eating it. If you use ultra-pasteurised half and half and cream, it may not separate into curds and whey very well, so look out for non-ultra pasteurised versions.
What you’re doing is pouring your half and half and whipping cream in a saucepan, bringing that to 32C and pouring the mixture into a sanitised mixing bowl. Over the next few days, you’ll be taking it out every 12 hours to drain any liquid and let the curd firm up. Full step-by-step instructions and measurement amounts can be found at the link below.
Once the cream cheese is ready, it’ll store in your refrigerator for up to two weeks.
Homemade Cream Cheese without a Starter Culture [The How-To Baker]
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