Homemade Cream Cheese
By: Jenny Richards
Published: Thursday, December 10, 2009 - 3:42pm

Ingredients




4 cups ½ and ½
1 cup heavy cream
2 teaspoons buttermilk
salt

Preparation

1 Heat the 1/2 and 1/2 and heavy cream to 90 degrees. 2 Remove from the heat and stir in the buttermilk. 3 Pour into a non-reactive bowl and allow to rest for 24 hours, or until the curd begins to separate from the whey. 4 After 24 hours, pour into a cheesecloth-lined colander and begin to dry the curd. 5 Gather the ends of the cheesecloth and suspend from a wooden spoon over a tall bowl to continue draining. 6 Cover the bowl with plastic and place in the refrigerator. 7 Drain the whey until the cheese reaches the texture and flavor you want, changing cheesecloth daily. 8 Add salt to taste and use within a week.

About


It really helps to use a yogurt strainer for this, but you'll have to cut the recipe down by half in order to fit into most yogurt strainers.
You can add the salt before the last step too because it will cause the whey to seep from the curds a little faster.