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Homemade cream cheese
Imagine making your own creamy fresh cheese with minimal effort and maximum control.
With Ztove, the process becomes simple and precise—thanks to its perfect temperature control.
Simply heat buttermilk and cream, and let Ztove maintain the stable temperature needed for 3 hours. No more guesswork or risk of mistakes—Ztove takes care of it for you.
The advantage of Ztove is clear: precise temperature control makes it easy to create fresh cheese from scratch without stress. You have full control over the flavor—salt-free for small children or a flavorful version with garlic and chives for adults. Ztove allows you to achieve restaurant-quality results at home, with most of the process taking care of itself.
Just plan to let the whey drain overnight, and you’ll have delicious homemade cheese ready for breakfast.
Ingredients
Homemade Cream Cheese
1 l Buttermilk
0.25 l Heavy cream 38%
3 tsp. Salt , can be omitted
Steps
Heat the buttermilk and cream
Mix all the ingredients in the 3-liter pot and whisk to combine. If you are making it for very young children, omit the salt, otherwise add salt along with the milk and heavy cream.Switch to sous vide mode and set the temperature to 75 ºC. Let the mixture heat up. Avoid stirring while the mixture is heating, as it is important that the whey is allowed to separate slowly. Leave to cook at 75 ºC for 3 hours.
Drain the cheese curds
When the whey has separated from the cheese curds, it is time to strain the whey off.Using a slotted spoon or mesh spoon, carefully scoop the cheese curds into a sieve lined with a cheese cloth or a clean tea towel. Gather the ends of the cloth and wrap it tightly around the cheese, squeezing out most of the liquid.Transfer the strainer to a bowl or similar and place in the fridge. Leave the cheese to drain in the fridge overnight.
Season the cream cheese
Once the cream cheese has drained overnight, it is ready to eat. Transfer the cheese to a bowl and mix in your favourite spices. You can keep it simple and just keep it plain, adding a little salt if you haven’t already. Or try adding chopped chives, finely grated garlic and pepper. You can also make homemade paprika cheese by mixing in onion powder and dried paprika.
Notes
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.
