Easy homemade cream cheese
This home made cream cheese rich in fat content with minimal carbs. It's a perfect fit for a low carb diet like keto and banting. It's simple and needs only 2 ingredients.
Equipment
- Sauce pan
- Cheese cloth
- Colander/Strainer
- Blender
Ingredients
- 1 liter of whole milk
- 3-4 tablespoons of white vinegar lemon juice can also be used
- Salt to taste optional
Instructions
- Pour the 1 liter of whole milk into a large saucepan.
- Heat the milk over medium heat until it reaches about 85-90°C (185-195°F), stirring occasionally to prevent scorching.
- Remove the milk from the heat and add 3 tablespoons of white vinegar, stirring gently. If the milk doesn’t curdle sufficiently, add another tablespoon of vinegar.
- Allow the mixture to sit undisturbed for about 10-15 minutes, letting the curds separate from the whey.
- Line a colander with a cheesecloth or a clean kitchen towel.
- Pour the curdled milk into the colander to strain out the whey. Let it drain for 30-60 minutes, depending on your desired consistency.
- Transfer the drained curds to a food processor or blender.
- Add a pinch of salt if desired, and blend until smooth and creamy. You can add back a tablespoon or two of whey if needed to achieve the right consistency.
- Place the cream cheese in an airtight container and refrigerate. It will keep for about a week.
Notes
Nutritional Information
Calories: 50 kcal
Total Fat: 5 g
Total Carbohydrates: 1 g
Sugars: 1 g
Protein: 1 g From 1 liter of whole milk, you can expect to yield approximately 200-250 grams of cream cheese. The exact amount may vary depending on how much whey is drained off and how long you let the curds drain. Store your homemade cream cheese in an airtight container in the refrigerator, and it will last for about a week.
Calories: 50 kcal
Total Fat: 5 g
Total Carbohydrates: 1 g
Sugars: 1 g
Protein: 1 g From 1 liter of whole milk, you can expect to yield approximately 200-250 grams of cream cheese. The exact amount may vary depending on how much whey is drained off and how long you let the curds drain. Store your homemade cream cheese in an airtight container in the refrigerator, and it will last for about a week.