Fresh Cream Cheese

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Fresh Cream Cheese

Special equipment: small strainer, fine-mesh cheesecloth, food thermometer, food processor

 

  • Author: Chef Shelly
Scale

Ingredients

4 cups whole milk

1teaspoon sea salt

3 teaspoons apple coder vinegar

                                                                                                                                                                                     

Instructions

Line a small strainer with a layer fine-mesh cheesecloth and place it over a medium bowl.

Slowly bring milk and salt to a boil in a 3-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. You want the milk mixture to reach 185*. Add vinegar 1 teaspoon at a time, waiting 30 second to a minute in between each teaspoon, then reduce heat to low and simmer, until the milk curdles, about 2 minutes. You will see the milk curds on top and the whey below. Remove from heat and let cool 5 minutes.

Using a slotted spoon place the cheese curds into the cheesecloth lined strainer. Let cool 15 minutes. Add the cheese curds into a food processor and pulse until smooth. This can take 2 – 3 minutes.If the cheese looks gritty, pulse longer. 

Cover and refrigerate until ready to use. Will last one week in the refrigerator.

Time to start adding the apple cider vinegar
The curds start separating from the whey.
Straining through the cheese cloth.