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Homemade Cream Cheese

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Ingredients

Adjust Servings:
1 quart fresh milk
2 teaspoons salt
2 tablespoons white vinegar

Nutritional information

78.9
Calories
40 g
Calories From Fat
4.5 g
Total Fat
2.8 g
Saturated Fat
17.1 mg
Cholesterol
641.3 mg
Sodium
5.7 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
4 g
Protein
127 g
Serving Size

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Homemade Cream Cheese

Features:
    Cuisine:

    If you don't use all of the cream cheese right away how long does it last?

    • 35 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Homemade Cream Cheese,My mother used to talk about making her own cheese back in the “Old Country”. This makes a good creamy cheese, with no preservatives.,If you don’t use all of the cream cheese right away how long does it last?,Well, I read the recipe twice before I started and STILL did it wrong…but it still came out ok. I added the vinegar before I boiled the milk and it still congealed when it started to boil (curdles). So I just continued from there.


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    Steps

    1
    Done

    Bring Milk and Salt Very Slowly to the Boil.

    2
    Done

    Remove from Heat and Stir in White Vinegar.

    3
    Done

    Leave to Cool.

    4
    Done

    When Cool Pour Mixture Into a Muslin Bag and Allow to Drip.

    Avatar Of Brenda Lyons

    Brenda Lyons

    Charcuterie wizard crafting beautiful and delicious meat and cheese boards.

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