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    You are in: Home / Recipes / Homemade Cream Cheese Recipe
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    Homemade Cream Cheese

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Mirj's Note:

    My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring milk and salt very slowly to the boil.
    2. 2
      Remove from heat and stir in white vinegar.
    3. 3
      Leave to cool.
    4. 4
      When cool pour mixture into a muslin bag and allow to drip.

    Ratings & Reviews:

    • on May 31, 2002

      55

      Mirjam, this was my first cheese-making experience, and I must thank you for making it absolutely wonderful! This is an excellent, creamy cheese, if not as tart as Philadelphia Cream Cheese. I halved your recipe and got approximately 100 grams (3 1/2 ounces) of cheese. I was worried it might be too salty, but most of the saltiness gets drained off so it comes out just right. I let the milk cool completely before straining, and I let it drip for about 8 hours. I also made Jacques Lorrain's Dill Buttermilk Bread (#636) yesterday, and gawsh, this tastes fantastic on it! Mirjam, this was one recipe I had oodles of fun making... thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2002

      55

      Definately one of the easiest recipes for homemade cream cheese I've tried. A good texture and delicate, slightly sweet flavor. When I made it again today, I added an extra 1/2 Tb of vinegar and a 1/2 Tb of lemon juice, in an effort to duplicate the tang of "Philly" cream cheese. That did seem to help, but its still not "Philly" ;) (personally I think this is better than "Philly" even without the extra "tang").

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2002

      45

      Great recipe. So very easy and it's delicious. I don't imagine it's really any cheaper than buying cream cheese, but what fun it was and the tangy taste is wonderful. Would probably be a good way to use up milk if you found yourself overloaded. I did drain mine in paper towels rather than muslin--seemed to do a great job. Thanks for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Homemade Cream Cheese

    Serving Size: 1 (127 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 78.8
     
    Calories from Fat 40
    51%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.7 g
    13%
    Cholesterol 17.0 mg
    5%
    Sodium 641.3 mg
    26%
    Total Carbohydrate 5.7 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 4.0 g
    8%

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