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Homemade Cream Cheese
in Diana's Recipe Book
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Average Rating:
 
(total ratings: 7) |
| Servings: Makes 2 cups |
| Comments: Try this fresh homemade cream cheese on a toasted bagel, or use it to make a cheese filling for crepes or blintzes. There are numerous uses for a freshly homemade delicious cream cheese such as this. |
Ingredients:  2 quarts milk (do not use low-fat or nonfat) 1/4 cup buttermilk |
| Instructions: Heat milk in heavy large saucepan over low heat until lukewarm (about 90°F. to 100°F.). Pour milk into large bowl. Stir in buttermilk. Cover with kitchen towel. Let stand at room temperature until mixture has formed a soft curd that resembles yogurt, about 24 hours. Line large colander with clean muslin cloth. Set colander into sink. Pour in milk mixture and let drain 10 minutes. Fold cloth over curd to cover. Set colander on rack in deep bowl. Enclose bowl and colander in large plastic bag. Refrigerate until thick cheese forms, draining off liquid after 8 hours, about 24 hours. Transfer cheese to small container. Cover and store in refrigerator up to 4 days. Makes 2 cups. |
| Source: Bon Appétit, December 1992 |
| Date: January 26, 2004 |
Reviews
Reviewer: Mindy
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Too bad Jolenea cannot spell. My grandmother used to make a cheese called kez -sounds very similar to this. I am going to try it
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Too bad Jolenea cannot spell. My grandmother used to make a cheese called kez -sounds very similar to this. I am going to try it
Reviewer: Carrie
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I like this recipe even better made with goat's milk. It is very creamy and makes a great cheesecake
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I like this recipe even better made with goat's milk. It is very creamy and makes a great cheesecake
Reviewer: Hugh
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Would her highness Jolenea, the esteemed "Certified Cheese Maker" and noted misspeller of words, happen to have a recipe of her own for cream cheese? I'd love to know what the elite are eating. If so, Jolenea, please be forthcoming. Humbly yours, Hugh
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Would her highness Jolenea, the esteemed "Certified Cheese Maker" and noted misspeller of words, happen to have a recipe of her own for cream cheese? I'd love to know what the elite are eating. If so, Jolenea, please be forthcoming. Humbly yours, Hugh
Reviewer: tweety sabalabadingdong
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i love it
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i love it
Reviewer: Jolenea
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I am a certified cheese maker and this is the most obsurd, rediculous thing I have ever heard of!
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I am a certified cheese maker and this is the most obsurd, rediculous thing I have ever heard of!
Reviewer: Emily
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I want to make this. Do I need to use cultured buttermilk for this recipe? Any help is appreciated!
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I want to make this. Do I need to use cultured buttermilk for this recipe? Any help is appreciated!
Reviewer: Collen
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How about Ricotta Cheese? I want to know how to make Ricotta Cheese.
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How about Ricotta Cheese? I want to know how to make Ricotta Cheese.