HOW TO MAKE CREAM CHEESE AT HOME| Best homemade cream cheese recipe | Cream Cheese Frosting

Warm up 2 cups of full fat milk and 2 cups of fresh cream in a heavy bottom saucepan.

Add a pinch of salt to the mixture and stir continuously to prevent burning.

Once bubbles appear on the surface, add 2 tbsp of white vinegar and mix well.

Add another 2 tbsp of white vinegar and bring the mixture to a boil.

Remove the mixture from heat once it boils and allow it to sit undisturbed for 15 minutes to curdle.

Set a sieve over a glass bowl and line it with muslin cloth, then transfer the curdled mixture onto the cloth to strain.

Let the mixture drain naturally for 15 minutes without manual straining.

Transfer the cheese curds into a food processor and add flavorings if desired (e.g., vanilla bean or vanilla extract).

Blitz the curds in the food processor until smooth, adding a couple of tablespoons of the drained liquid if necessary for consistency.

Let the cream cheese set in the refrigerator for about 30 minutes to firm up.

In a bowl, combine 1/2 cup of salted butter with the 1 cup of homemade cream cheese and beat with an electric mixer until light and fluffy.

Sift in 2 cups of icing sugar and fold it into the mixture until smooth and lump-free.

Cooking Techniques

Equipment Needed

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