Cream cheese is one of those ingredients we often add to the shopping trolley without ever wondering whether we could make it ourselves. Surprisingly, you can make a simple homemade version with only full-cream milk, lemon juice and a little salt.
The lemon juice causes the warm milk to separate into soft curds and liquid whey. Once the curds have been strained and blended, they become smooth, creamy and ready to spread.
For the best results, use fresh full-cream milk that is not UHT or long-life milk. UHT milk has been treated at a very high temperature, which may prevent it from forming proper curds.
You can enjoy your homemade cream cheese plain or add your favourite flavours. Fresh chives, garlic and herbs make a delicious savoury spread, while sweet chilli gives it a little warmth. The plain version can also be used for dips, sandwiches and cream cheese icing.
Do not throw away the leftover whey after straining the curds. It can be added to bread dough, pancakes, muffins, marinades and even smoothies.
Homemade cream cheese may not last as long as the shop-bought variety, but that is part of its charm. It is fresh, simple and made without unnecessary additives and there is something deeply satisfying about making an everyday kitchen staple from scratch.
