February 29, 2020

Homemade Cream Cheese from Amy Rosen


1 cup heavy whipping cream
1 cup milk
1-1/4 cups 2% plain yogurt
1/2 teaspoon kosher salt
3 tablespoons white vinegar

In a saucepan over medium heat, whisk together the cream, milk, yogurt and salt. Bring to a boil, stirring constantly and making sure it doesn’t boil over, for about two minutes. Add the vinegar, bring up to a rolling boil for 30 seconds, then lower the heat and let simmer for three minutes more.

Remove from the heat and let cool for one hour.

Line a fine-mesh strainer with a clean cotton tea towel and place over a medium bowl. Pour the mixture into the lined strainer and cover with plastic wrap. Place in the fridge and let drain overnight.
Discard the liquid from the bowl and spoon your gorgeous, tangy cream cheese into an airtight container, stirring until smooth. It will keep in the fridge for up to two weeks.

Recipe comes from "Kosher style" by Amy Rosen

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