Homemade Whipped Cream Cheese
If you love making things from scratch and understanding where your food comes from, this recipe is incredibly satisfying.
Equipment
- food thermometer
Ingredients
- 1 gallon whole milk or ½ gallon for a smaller batch
- 12 tbsp lemon juice 3/4 cup from 2–3 large lemons
- Salt to taste
- ¼ cup heavy cream optional, for whipped texture
Instructions
- Heat milk in a large pot until it reaches a gentle boil.
- Turn off heat and stir in lemon juice until curds form.
- Cover and let sit 10–15 minutes.
- Strain curds through cheesecloth for 5–10 minutes.
- Blend curds with salt until smooth, adding whey as needed.
- Add heavy cream if desired for a lighter texture.
- Refrigerate at least 1 hour before serving.