Easy Homemade Cream Cheese with Simple Ingredients

Is cream cheese expensive or not sold? Prepare it at home — easy and simple! When I made this cream cheese at home, I couldn’t stop — I baked cakes just to use it in cream, spread it on bread, and made cheesecakes — I was so pleased with this recipe. convenient, simple, plus everything you need for it is always in the store.
cook time: 48h
Elijah Stroud
Easy Homemade Cream Cheese with Simple Ingredients

Nutrition Facts (per serving)

195
Calories
9g
Fat
20g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Milk 0.5 l
Sour cream 200 ml
Powdered sugar 1 cup
Cream 250 ml

Recipe instructions

Step 1

Step 1
Prepare all ingredients ahead of time so they are at room temperature.

Step 2

Step 2
Mix cream and sour cream. You need to immediately take the dishes with which you can organize a steam bath.

Step 3

Step 3
Add milk little by little and stir until smooth.

Step 4

Step 4
Of course, you can immediately pour everything into a saucepan and mix, but this may leave lumps, and we need a perfectly homogeneous mixture.

Step 5

Step 5
Place the mixture in a draft-free place that is warm but not hot. I place it in the corner on a wooden board and cover it with a towel. It is important that the mixture is not shaken, so keep it away from children.

Step 6

Step 6
We need this result. In 4-7 hours the mixture will become slightly jelly-like and slightly hard. I moved it slightly so that I could see how it was cracking at the edge.

Step 7

Step 7
Build a steam bath. I put a wire rack in the pan, pour water below the level of the wire rack, and place a saucepan with the future cream cheese on the wire rack.

Step 8

Step 8
Heat in a sauna until the whey begins to separate. You can make several cuts with a knife to the full depth, but do not interfere. If you move the saucepan a little, we see that pieces of the mass begin to float in the whey. At this point, remove from the bath, wrap and leave for 8-10 hours.

Step 9

Step 9
When time has passed, you get almost ready-made cream cheese.

Step 10

Step 10
Place it on a thick cloth and hang it over the bowl.

Step 11

Step 11
When the serum stops dripping, remove it. It takes me 3-4 hours.

Step 12

Step 12
It turns out 400-550 ml of whey and 400-500 g of cream cheese. The yield depends on the fat content and quality of the starting products. This is cream cheese after light stirring. In the refrigerator it hardens and becomes thick.

Step 13

Step 13
And the cream for cakes or cupcakes turns out so wonderful. You just need to mix it with powdered sugar.

Additional rubrics

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