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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 8 servings |
||
| Calories 78 | ||
| Calories from Fat 40 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 2.8g | 13% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 641mg | 26% | |
| Potassium 187mg | 5% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 4.0g | 8% | |
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Homemade Cream Cheese
By: Mirj
Oct 28, 2001
My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.
SERVES 8
Ingredients
- 1 quart fresh milk
- 2 teaspoons salt
- 2 tablespoons white vinegar
Directions
1
Bring milk and salt very slowly to the boil.2
Remove from heat and stir in white vinegar.3
Leave to cool.4
When cool pour mixture into a muslin bag and allow to drip.
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Featured Reviews for This Recipe
From: Chef #233532
On May 6, 2008
Very economical especially since the price of cream cheese has doubled in the last few months where I live! The second time I made it I added about 200ml of cream to the milk and it tasted much better-even better than the commercial one!!
From: Chef #558290
On Aug 11, 2007
Nice recipe. Easy to make with good results. You can apply some weight to the top of mixture in the refrigerator and let it drain a couple of hours to make a crumbly, mild cheese.
From: Anu
On May 31, 2002
Mirjam, this was my first cheese-making experience, and I must thank you for making it absolutely wonderful! This is an excellent, creamy cheese, if not as tart as Philadelphia Cream Cheese. I halved your recipe and got approximately 100 grams (3 1/2 ounces) of cheese. I was worried it might be too salty, but most of the saltiness gets drained off so it comes out just right. I let the milk cool completely before straining, and I let it drip for about 8 hours. I also made Jacques Lorrain's Dill Buttermilk Bread (#636) yesterday, and gawsh, this tastes fantastic on it! Mirjam, this was one recipe I had oodles of fun making... thanks!
From: Dee514
On Jun 4, 2002
Definately one of the easiest recipes for homemade cream cheese I've tried. A good texture and delicate, slightly sweet flavor. When I made it again today, I added an extra 1/2 Tb of vinegar and a 1/2 Tb of lemon juice, in an effort to duplicate the tang of "Philly" cream cheese. That did seem to help, but its still not "Philly" 
(personally I think this is better than "Philly" even without the extra "tang").
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