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Homemade cream cheese
Savory recipes
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1+ hour
Végétarienne
Easy
Casserole
Prep time
1 hour
Cooking time
5 minutes
Serves
Around 400 g (14 oz)
Cream cheese, however you like it!
Method
- Heat the milk in a saucepan to around 37°C (99°F), then add the salt and lemon juice. Stir gently for a few seconds
- Leave in the pan for around 20 minutes, then strain it in a colander with a thin cotton cloth or cheesecloth
- Let the cheese drain in the colander
- Once the cheese is drained, stir in the cream and the "Petits suisses."
- Pour the cheese into a pretty porcelain ramekin, cover, and refrigerate.
You can season your cheese with:
Garlic and herbs
Nuts and hazelnuts
Espelette pepper
Coriander and ginger
...
Serve on freshly baked bread, toast, or crackers!
Ingredients
- 1 L (4 and 1/4 cups) whole milk
- 100 g (3.5 oz) heavy cream
- 2 "Petit suisse" French cheeses
- 5 cl (1/5 cup) lemon juice
- Salt, pepper
- Chopped parsley and garlic and/or your choice of nuts, herbs, and spices
Utensil
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
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