But this stuff is good. Real good. The flavor really "Pops"!
Here in South Florida this recipe actually is cheaper than buying it at the market. More importantly I prefer the flavor of this recipe to the silver bricks from the market! Win-Win!
The result is a softer and whipped Cream Cheese but unmistakably Cream Cheese nonetheless.
Just chill it overnight and you will get something firmer than "Neufchatel" and softer than your favorite silver brick. And when I say salt is optional, I used none on the first batch and it was good, shook a salt shaker over the second one and it was still good. Both tasted rich and creamy just like you like it.
Have some with some Homemade Mango Jam and you'll see why this is here.
Ingredients - Recipe can easily be doubled, tripled, or more. A Gallon/4 Liters will make roughly 1 pound/450g. Smaller batches like this one mean less waste, larger will feed a family - you choose!
- 1 Quart/Liter of Milk. I used 2% Milk.
- 4 Tablespoons of Vinegar. White Vinegar will give you the traditional taste.
- 1 Tablespoon of Margarine or Butter to be blended in at the second step.
- Optional - A Pinch of Salt to taste.
Process - it is simple and took me about 15 minutes.
- Heat milk to almost boiling. 190F or 90C is sufficient.
- Add up to 4 tablespoons one at a time while stirring.
Do not stop stirring until the milk stops curdling - it will be obvious.
- NOTE: You can stop adding Vinegar when the Cream Cheese curdles out of the milk. My last batch only took 2 tablespoons of White Vinegar.
- Using a mesh strainer, drain off the liquid and keep the solids.
- Return the solids to your Sauce Pan.
- Add Butter or Margarine.
- Add Optional Salt to taste.
- Gently heat the Cream Cheese 110F-150F 45C-55C and stir vigorously.
- NOTE: I used an electric whisk because there will be only about 1/2 cup of Cream Cheese. If you make a large amount of this recipe, you can place it in a blender and use it to render the Cream Cheese smooth and silky! The heat will be your friend but don't burn things.