Aside from the fact I was attempting to make ricotta, it turned out pretty damn well.
It's a perfect spreadable texture. Look how it held the texture from the tea towel it was wrapped in! It's so creamy and the salt & vinegar give it so much tastiness. Also leaving it out at room temperature for a day gives it an extra little background flavour of cheesy funk that sounds gross in words but is delicious in your mouth.
Home Made Cream Cheese
Time: 2 days, 20 minutes of actual work
- medium, heavy bottomed pot
- measuring cup
- fine mesh seive
- cheesecloth / clean tea towel
- clean string or twine
- wooden spoon
- tall jar or pot
- 1 1/2 litres of heavy cream
- 1/3 cup white vinegar
- Splash of balsamic vinegar
- 2 tsp salt
Heat cream + salt in a clean, heavy bottomed sauce pan on medium heat until it reaches 180F on a thermometer. Stir it gently so it doesn’t burn on the bottom.
If you don't have a thermometer, you want it to be just near boiling, bubbling slightly, with steam coming off the top. It will be hot to the touch, but try not to bring it to a full boil.
Once it reaches 180F, pull it off the heat and let it cool 5-10 minutes. Add in your vinegar. Taste it with a spoon, if its not tangy enough, add more vinegar. If it’s not salty enough, add more salt!
Step 1: Let it sit
You'll notice that the cream begins to separate. You’ll have a thick layer of cream “curd” on top and a yellowy water underneath, that’s the whey.