HOW TO MAKE CREAM CHEESE
We're going to use plain old yogurt, a little bit of salt, and a lot of time to make an easy and incredibly delicious homemade cheese. I found some sheeps' milk yogurt at the farmers' market, but I've done this with regular cows' milk yogurt and it works beautifully. The taste is more flavorful and tangier than regular cream cheese.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time P3DT20m
Yield 12
Number Of Ingredients 3
Steps:
- Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high.
- Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
- Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin.
- Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days.
- Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 1.2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 213 mg, Sugar 5.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Md Me alomgre
[email protected]Yum!
Blessing Baby
[email protected]5 stars!
malcolm mifsud
[email protected]I would definitely recommend this recipe to anyone who loves cream cheese.
Khalid Bughio
[email protected]It's so versatile and delicious.
Griffin Crandall
[email protected]I also love using it in dips and sauces.
Riyaj Naim
[email protected]This cream cheese is perfect for spreading on bagels or toast.
Mukta moni
[email protected]I'm so glad I found this recipe. I've been wanting to make my own cream cheese for ages, but I was intimidated by the process. This recipe is so easy to follow and the results are amazing.
Emma Dye
[email protected]This cream cheese is delicious! I used it to make a cheesecake and it was a huge hit with my family.
Perez Perez
[email protected]I've tried several cream cheese recipes before, but this one is by far the best. The texture is perfect and it has a wonderful tang.
Melissa Richardson
[email protected]I love making my own cream cheese at home. It's so fresh and tastes so much better than store-bought.
MD RAJIB
[email protected]This cream cheese recipe was incredibly easy to follow and turned out perfectly! It's so creamy and delicious, I can't wait to use it in my favorite recipes.