Homemade Cream Cheese - Easy & Inexpensive

I just learned how to make cream cheese at home. Wow! It tastes so fresh, and costs so little compared to what you buy in the store. I will never buy the commercially made stuff again, that's for sure!

• 1 liter whole milk
• 2 to 3 tablespoons lemon juice or white vinegar
• 1 teaspoon salt
• 2 tablespoons butter (room temperature)

Heat milk in a heavy bottom saucepan on medium high, stirring constantly. When it comes to a rolling simmer, reduce heat to medium and add the lemon juice or vinegar one tablespoon at a time as you continue stirring constantly. Make sure it comes back to a rolling simmer before you add each tablespoon of lemon juirce or vinegar.

Once the curds have completely separated from the whey, remove from heat. Strain mixture in a metal strainer lined with cheesecloth (or use a strainer made for Greek yogurt). Allow to cool for a few minutes. Pour curds into blender or food processor. (Save the whey.) Add the butter and salt to the curds. Stir in so that butter starts to melt.

Blend/process until smooth. It will be very thick. You may need to add a tiny bit of the whey back into the curds to get it to move freely in the blender/food processor.

When it's completely smooth put in an airtight container and store in refrigerator. Use within 7 days.

Makes about 240 grams (a little more than 1 cup).

Books about low carb diets and recipes to help you stay on track.