Jams & preserves
Cream cheese spread
Homemade creamy fresh cheese, Philadelphia style.
VegetarianGluten-free
Ingredients
- 1 liter whole milk
- 200 g cream
- The juice of 1 lemon
- 1 teaspoon salt
Step-by-step
Using a different robot? Switch it here:
- Pour the milk and cream into the mixing bowl.
- Heat 12 min/90C/speed 2.
- Add the lemon juice and mix 10 sec/speed 2; you will see it curdle.
- Let it rest for 10 minutes to fully set.
- Strain the curd over a cloth and let the whey drain for 20 minutes.
- Return the curd to the mixing bowl with the salt and blend 30 sec/speed 6 until creamy.
- Pack into a jar and refrigerate.
Tips
- Store in the fridge for up to 1 week in an airtight container.
- Add herbs or garlic for a savory version for an appetizer.
- The more you drain the whey, the firmer it will be.
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