Having found it hard from time to time to get the same brand of cream cheese that I use (and all my ingredients labels are printed up with), I eventually decided to try giving making cream cheese a go. It's a doddle with a food processor, and significantly less ingredients to list on my food labels to boot.
1 litre organic whole milk
2-3 tbsp raw apple cider vinegar or lemon juice
Salt to taste
2-3 tbsp raw apple cider vinegar or lemon juice
Salt to taste
Bring the milk to a boil in a heavy bottomed pan, stirring regularly to ensure it doesn't catch on the bottom of the pan.
Once boiling, turn the heat down to medium and add 1 tbsp of vinegar or lemon juice then stir slowly but constantly for a minute. Keep adding 1 tablespoon at a time one minute apart until you should see the white curds begin to clump together leaving an unappetising greenish liquid (whey). I used vinegar as I read that this gives bigger curds, and found it took 3 tablespoons.
Once separated into curds and whey, drain through a fine sieve or muslin. Leave for about 10 minutes to cool then process in a food processor with 1/2 tsp of salt until smooth. Add a little of the whey to the processor if you want a more spreadable soft cheese. Flavourings like garlic and herbs can be added at this stage.
The US website I got the recipe from says it keeps 2 weeks in the fridge, but that it's usually eaten within 7 days.
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