Homemade Cream Cheese (Make Your Own) Recipe

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Ingredients:

Serving

1 gallon whole milk
1 quart buttermilk
1/2 tsp salt

Directions:

Pour milk and buttermilk into a large pan and suspend the thermometer in the milk.
Cook over medium heat, stirring occasionally until the termperature reads 170 degrees.
Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid).
Line a strainer with several lavers of moistened cheesecloth and set it inside a large bowl to lift the curds from themilkmixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes.
Let curds drain at room temp for 2 to 4 hours. Remove the cheese from the cheescloth and place in blender with the salt. Blend until creamy.
Store the cheese in small containers with tight fitting lids and refrigerate.
Cheese can also be frozen thawed and then beaten again in blender until creamy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.69 Kcal (677 kJ)
Calories from fat	22.05 Kcal
		% Daily Value*
Total Fat	2.45g	4%
Cholesterol	15.52mg	5%
Sodium	319.83mg	13%
Potassium	619.81mg	13%
Total Carbs	20.41g	7%
Sugars	20.41g	82%
Protein	12.25g	24%
Calcium	492.5mg	49%

Amount Per 100 g
Calories	39.58 Kcal (166 kJ)
Calories from fat	5.4 Kcal
		% Daily Value*
Total Fat	0.6g	4%
Cholesterol	3.8mg	5%
Sodium	78.28mg	13%
Potassium	151.71mg	13%
Total Carbs	5g	7%
Sugars	5g	82%
Protein	3g	24%
Calcium	120.5mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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