Cream Cheese (no starters or cultures)

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See original recipe at: biggerbolderbaking.com

kept bygbriana
recipe bybiggerbolderbaking.com

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Ingredients:

4 cups (1L /32oz /1000ml) whole milk or heavy cream
2-3 tablespoons (or 1/4 cup) white vinegar or lemon j
1-2 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.

Once it reaches 180F, pull it off the heat and let it cool 5-10 minutes. Add your vinegar and salt to taste. Let curdle, strain.

In a heavy bottomed saucepan, heat themilk on med-high. Stirring constantly until it starts to a rolling simmer.
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1 minute intervals. Continue stirring constantly.
Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happens within a few minutes.
Lay a sieve with a cheesecloth over a large bowl. Pour the curd mix into the sieve. Let it strain and cool for about 15 minutes.
Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.
Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
This cream cheese must be stored in the fridge. I always use it within 7 day but can last as long as up to 2 weeks.

See original recipe at biggerbolderbaking.com