Cheese ·
Techniques ·
Dieses hausgemachte Frischkäserezept besteht aus nur wenigen einfachen Zutaten und kann frisch genossen oder bis zu einer Woche im Kühlschrank aufbewahrt werden. Es ist der perfekte Aufstrich für Bagels, Cracker oder Gemüse.
Category
Snack
Servings
10
Prep time
20 minutes
Cook time
20 minutes
This homemade cream cheese recipe is made with just a few simple ingredients and can be enjoyed fresh or stored in the fridge for up to a week. It's the perfect spread for bagels, crackers, or vegetables.
Ingredients
- 2L(3½ pints) full-fat milk
- 600ml (20 fl oz) buttermilk
- 80ml (2¾ fl oz) fresh lemon juice
- salt to taste
Directions
Add the milk and buttermilk to a large pot and heat over medium, stirring every 2–3 minutes to prevent it from catching.
- Once the milk is almost boiling, turn off the heat and add the lemon juice. Stir gently, then leave it to sit for 10 minutes.
- Carefully lift the curds from the whey and place them into a strainer lined with cheesecloth.
- Squeeze out as much whey as possible, then transfer the cheese to a food processor. Add a pinch of salt and blend until smooth.
- Place the cream cheese in an airtight container and refrigerate. Once it's completely cold, it’s ready to enjoy.
- The cream cheese will keep in the fridge for up to 1 week.
