Philly Cream Cheese

Homemade cream cheese is silky smooth and incredibly delicious

With this unbelievably easy recipe, you can create a great and fresh alternative to store­bought soft cheeses, which often are full of additives and preservatives.

Preparation time:

30 min

Cooking time:

12 h

Total time:

12 h 30 min

Cuisine:

American

Category:

@ cream cheese

Recipe yield:

10 servings

Ingredients

• 2 cup heavy cream
• 1 cup whole milk
• 1/2 cup buttermilk
• 1 tsp salt
  Note: makes about 350g (12 oz).

Process

• pour heavy cream and milk into a pot, place it on the stove and heat it up over medium heat,
• bring it almost to a boil (80° C / 175° F, below the boiling point it becomes steamy), stir frequently to prevent scorching,
• once it reaches the desired temperature, remove it from the stovetop,
• add the buttermilk and stir well to combine, cover the pot with a lid and let it sit overnight to let the curds form,
• sprinkle the salt and use a whisk to break the curds into small pieces
• line a fine­mesh strainer or sieve with a clean cheesecloth or coffee filter and place it over a bowl,
• pour in the mass and transfer it all to the fridge; allow it to drain in the fridge for at least 6 hours,
• once done, peel off the coffee filter or the cheesecloth and put the cheese in a container with tight­fitting lid.

Cream cheese storing

Cream cheese can be kept in the refrigerator for up to three days.

Calories (35 grams): 121

Proteins: 2 g

Fats: 11 g

Carbs: 1 g