Homemade Cream Cheese
This cheese is similar to a ricotta style cheese I make in the Tefal Cuisine Companion but by adding cream you have the most delicious soft cream cheese that can be used for cheesecakes etc. at a fraction of the cost. This is a very mild cheese but you can add some Greek yoghurt to give the cheese a slight tang.
1 litre full cream milk
300 mls thickened or pure cream
40 gms white wine vinegar
1 tablespoon Greek yoghurt (optional)
1 tablespoon Greek yoghurt (optional)
Insert Stirring Blade. Stopper out.
Add milk and cream
Add milk and cream
Sp3:100deg:20mins
Sp3:1min adding white wine vinegar through hole in lid
Rest 10 mins then gently pour curds into tea towel lined mesh sieve over large bowl. (Reserve whey). Strain for 2 minutes then place in clean bowl, and set aside for 1/2 hour. Add enough reserved whey to just cover cheese. Cover with cling wrap and refrigerate overnight. When ready to use drain any excess whey. Add yoghurt (optional)
Blend until smooth using Ultrablade, Mini Bowl or stick blender.
Blend until smooth using Ultrablade, Mini Bowl or stick blender.
Another great recipe to have in the stable. Do you use an expensive vinegar or just a supermarket one?
ReplyDeleteI use Moro brand. Not sure if they taste all the same but I've had this one a while, probably bought it on sale.
ReplyDeleteI have to try this Krystyna. Another inspiring recipe from your kitchen! One of your other cheese recipes states not to use UHT milk, is this the same?
ReplyDelete