Cream Cheese
This recipe describes how to make homemade cream cheese from scratch using milk, yogurt, and fresh cream, with the addition of citric acid to help with curdling.
thermometer
1 cheesecloth
1 cheese recipient
250ml of fresh, non-UHT milk
250ml of yogurt
1lt of fresh cream
5g of table salt
6g of of citric acid (contained in 130ml of lemon juice)
Mix the yogurt, the milk, the cream, the salt, and the sugar into a bowl.
Heat the bowl to 80°C while stirring.
Once the temperature has been reached, add the citric acid and mix well.
Heat up to 90°C, then let it cool down until it reaches room temperature.
Pour the cheese into the cheesecloth and let the whey drip.
Store in the fridge.