Homemade cream cheese
Do you love to spread a thick layer of cream cheese on your toast? Then try this homemade version of creamy fresh cheese.
The great thing about making your it yourself is that you have complete control over what you add to it. If you’re serving it to very young children, you can leave out the salt and if you’re serving it to adults, you can experiment with different flavours, such as a version with paprika or how about one with garlic and chives?
Temperature control makes it super easy to make homemade cream cheese from scratch. It’s really very simple, you just heat up buttermilk and heavy cream slowly. Then keep it at a constant temperature for 3 hours – and this part Ztove does for you. And then the cheese just needs to drain.
It takes a while to make cheese, but most of the time is resting time. Note that the whey needs to drain off overnight, so plan well in advance if you want to have the cheese ready for breakfast.
Homemade Cream Cheese
1 l Buttermilk
0.25 l Heavy cream 38%
3 tsp. Salt , can be omitted
Heat the buttermilk and cream
Drain the cheese curds
Season the cream cheese
The left over whey can be used in breads or buns. You can also try boiling it down to a thick, light brown whey sauce.