Sort ingredients
abbychristensen
QR Code
Listen
Pdf
In a large pot, warm up 5 cups of whole milk over medium heat until it feels like bath water.
Stir in the juice of 1 lemon (3 tbsp). Cover, turn off the heat, and let this sit for 5 minutes.
Once it has curdled, pour through a cheesecloth lined sieve to strain out the curds. Let it sit for 15 minutes to continue straining. Squeeze out any excess liquid using your hands.
Transfer the curds + ¼ tsp of salt to a food processor and blend until smooth and creamy. Store in an airtight container in the fridge for up to 1 week.
For Honey Cinnamon Cream Cheese—In a small mixing bowl, mix together 1 cup of homemade cream cheese, 2 tbsp honey, ½ tsp cinnamon, and a pinch of salt until smooth.
For Pickle Cream Cheese—In a small mixing bowl, mix together 1 cup of homemade cream cheese, ¼ cup finely diced pickle, and 1 tsp of chopped dill until well combined.