Cream Cheese - Homemade

Ok, I finally hit sticker shock on grocery prices. $2.04 for one little thng of cream cheese???? I don't know what it was previously, because I always bought it when it was $1/packet on sale.

And Kroger has the nerve to label that $2.04 "Low Price".

Note: "Low Price" at Kroger = they've recently *raised* the price. Problem is, it's the same color as their sale price stickers.

SO. We're making one more thing at home. And this one is EASY-EASY-EASY!!!!! The KIDS can make it!

TOOLS:

• Pot on the stove; or crockpot; or bring everything to room temp in closed containers


• wood spoon


• colander


• bowl into which the colander fits


• muslin cloth or cheesecloth or buttercloth


• containers in which to store your yummy cream cheese (we use glass jars)

INGREDIENTS:

• 1 quart fresh milk


• 2 teaspoons salt


• 2 tablespoons white vinegar

Directions:

1. Bring milk and salt very slowly to a boil (or bring it all to room temp in closed container.


2. Remove from heat and stir in white vinegar (this makes the curds separate from the whey).


3. Leave to cool (if heated).


4. When cool pour mixture into a muslin bag and allow to drip. You can also wrap it up and squeeze.


5. The whey is collected in the bowl - store this separately.


6. The cream cheese is at its best if you place it all in a food processor or blender for a few seconds (add tiny amounts of whey at a time if it's too dry).


7. Store in small containers in the fridge. Use within the time your milk would have expired.

Whey: Can now be used as buttermilk or in other recipes (pancakes! or anything calling for milk where you don't need too much fat)

Cream Cheese: Can have other flavorings added for a variety. Experiment!