That’s absolutely true \u2013 and once you’ve tried it, you’ll often wonder why you ever bought it!<\/p>\n\n\n\n
The biggest advantage: You know exactly what’s in it, you don’t need any preservatives, and you can customize the flavor with herbs, garlic, or spices to suit your taste.<\/p>\n\n\n\n
Here’s the simplest basic recipe, for which you probably already have all the ingredients at home:<\/p>\n\n\n\n
The 3-Ingredient Basic Recipe
Ingredient \/ Utensil Quantity \/ Type
Whole milk 1 liter (preferably fresh whole milk, not UHT milk)
Acid 3\u20134 tbsp lemon juice or white vinegar
Salt 1\/2 tsp (to taste)
Equipment Saucepan, sieve, clean kitchen towel or cheesecloth
It’s that easy<\/p>\n\n\n\n
Pour the milk into a saucepan and heat it slowly over medium heat until it’s just about to boil (approx. 85\u201390 \u00b0C \u2013 it should be steaming slightly and forming small bubbles around the edges). Remove the pan from the heat.<\/p>\n\n\n\n
Slowly stir in the lemon juice or vinegar. You’ll immediately see the milk curdle: white flakes (curd) will form, separating from a yellowish-clear liquid (whey). Let it stand for 5 minutes.<\/p>\n\n\n\n
Line a sieve with a clean kitchen towel and place a bowl underneath. Pour the mixture into the sieve. The whey will drain off, and the finished fresh cheese will remain in the towel.<\/p>\n\n\n\n
Gently squeeze the cheesecloth to remove excess liquid (the longer it drains, the firmer it will become). Transfer the cream cheese to a bowl, stir in the salt, and, if desired, fresh herbs, pepper, or garlic.<\/p>\n\n\n\n
Sustainability tip: Don’t throw away the drained whey! It’s packed with nutrients and makes a great addition to smoothies, bread baking, or soups.<\/p>\n","protected":false},"excerpt":{"rendered":"
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