HOMEMADE CREAM CHEESE
I had no idea this was so easy. Make about 250 – 300 ml
- 1 liter full cream milk
- 3 tablespoons lemon juice
- ¼ teaspoon to ½ teaspoon salt
- flavouring of your own choice
In a medium pot, bring the milk on medium to high heat to a rolling simmer stirring constantly. Lower heat on stove to medium and add lemon juice 1 tablespoon at a time while stirring constantly. The milk will split, curds and whey. Remove from heat.
Line a sieve with cheesecloth (I just used a coffee filter) and place over a bowl. Drain the curdled milk mix into the sieve (the curds will stay in the cheesecloth and a green liquid will land in the bowl) Leave this to drain for about 15 minutes until cool.
Place curds in a blender and blend until smooth and not grainy anymore (3 to 5 min) Add salt and whatever flavouring you want if wanted (I used chives this time)
Refrigerate and use within 7 days.
Yummy!!
Recipe posted by Dalila De Barros Viljoen
Photo: Dalila De Barros Viljoen
