Every day we hear new stories on how kitchen staples are mass manufactured using the most rancid of oils and the worst of chemical preservatives. I used to be so reliant on Philadelphia cream cheese until I came across the exposure video and now cannot bear the thought of putting that into my body. So here we are with a diy cream cheese, requiring only whole fat milk, a spoonful of lemon juice, and a pat of butter. One liter of milk will yield about one cup of cream cheese.
Ingredients:
1 liter full fat milk
1 Tbsp lemon juice
25g butter, soft
Method:
Bring the milk to almost a boil. Turn off the heat and add the lemon juice, briefly stirring until distributed. Cover and let sit for about 30 minutes undisturbed. Pour through a strained lined with a muslin cloth to gather all the solids. Put it in a food processor with the soft butter and blitz until combined and creamy. Pour into your glass tupperware, cover and refrigerate overnight before using.
صحة و عافية
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