Home-made Cream Cheese
Ingredients
Directions
Heat and rest the milk
Pour warm milk into a pan and heat it slowly until it reaches scalding point without boiling.
Remove the pan to a cold place, like a refrigerator, and let it sit for six hours.
Portion and serve
After six hours, take off the cream and press it gently into glass cups, bowls, or deep saucers.
Sprinkle a little fine salt over the surface of each portion.
Store in a cold place until ready to serve with heated crackers, salad, or gooseberry jam.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Its fat and proteins rise as cream and press together into the soft cheese.
The step that matters
Heating the milk slowly to scalding without boiling. Rapid or excessive heat can scorch the milk on the bottom of the pan and disturb the proteins, so the cream may not rise and set cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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