HOMEMADE CREAM CHEESE
By Gloria Pitzer, as seen in her self-published cookbook, The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p.33).
INGREDIENTS:
2½ cups Half & Half coffee cream
Juice of 1 lemon
½ tsp salt
¼ cup buttermilk
INSTRUCTIONS:
In top of double boiler, put coffee cream, juice, and salt and keep it over HOT not boiling water on low heat for 1 hour, without stirring. Note at the end of the hour whey liquid should surround the softly forming curd. Add buttermilk to this.
Keep HOT water in the bottom half of the double boiler, just touching the bottom of the top pan and make sure it is HOT but not boiling. Set timer for 1 hour more. Place paper coffee filter in large sieve and set it over a bowl [then] pour in cheese mixture and let it drain in the refrigerator this way overnight.
Gently press out as much whey as you can and reserve it to use in making next batch instead of using buttermilk. Refrigerate curd portion tightly covered and use as you do regular cream cheese. This recipe makes 2 cups of cream cheese. It will freeze [well] if tightly sealed and used within a few months.
See also…
