There are some dishes after which you begin to look at store-bought equivalents completely differently. This homemade cream cheese is one of them. It's easy to prepare. It comes out soft, creamy, with a pleasant delicate texture. It is convenient to spread on fresh bread, add to salads, place on hot potatoes, or simply eat with tomato slices. The author of the Zen channel “Caramel” (12+) shared the recipe.
Ingredients
- full fat milk – 1.5 liters
- eggs – 4 pieces
- salt – 1 teaspoon
- full-fat sour cream – 230 grams
Recipe
First take a pan with a thick bottom. Pour milk into it, add salt and place on medium heat. You need to heat the milk gradually – do not turn on high heat ahead of time, otherwise the bottom will start to burn, and this is not at all necessary.
While the milk is heating, prepare the second container. Break eggs into it, add sour cream and stir thoroughly with a whisk. The mixture should become completely homogeneous, without individual white spots of sour cream. The better the mixture is mixed at this stage, the smoother the cheese will turn out in the end.
As soon as the milk begins to rise and is about to boil, pour in the egg-sour cream mixture in a thin stream. At this point, it is very important to constantly stir the contents of the pan.
The mass continues to be heated on the stove. Bring to a boil and cook for about 7 minutes. All this time they do not leave the stove and do not stop stirring. This is not the case when you can be distracted by your phone or suddenly remember about the flowers that urgently need to be watered.
Gradually it becomes noticeable that curd flakes begin to appear. The mass begins to separate into whey and cheese base. Once the flakes are well formed, remove the pan from the heat. There is no need to boil for a long time, otherwise the cheese will come out drier.
Prepare a sieve or colander. It is covered with several layers of gauze – it is better not to spare the fabric, then the mass will not run away, and the straining will take place calmly and accurately.
Carefully pour the hot mixture into a sieve. The serum begins to drain almost immediately. Already at this moment the kitchen is filled with such an appetizing smell that you want to try everything with a spoon right now.
When the bulk of the liquid is glass, the gauze is collected in a neat bag. Twist it slightly, but without unnecessary zeal. You need to remove excess moisture, and not squeeze all the tenderness out of the cheese.
The cheese is placed in a colander and a small weight is placed on top. Usually for this you take a plate and a jar of water. Leave for about 3 hours.
When the excess whey is drained, remove the gauze and transfer the cheese to a plate. After cooling, you get about 500 grams of soft homemade cream cheese.
“Don’t rush to pour out the whey. This is a real godsend for the kitchen. It makes wonderful pancakes, fluffy pancakes and even homemade bread. So this recipe has almost zero waste production – housewives will understand me,” shares the author of the recipe.
Read also how to make the dough so that the cake rises and the pancakes are not rubbery.
