I know it’s incredibly easy to grab a package of cream cheese in the dairy department of your grocers.
But have you noticed, they aren’t as tangy and rich and they used to be? The texture isn’t quite creamy enough, or it has a bit of grit left in it?
Other than the most expensive brand name cream cheese, I find that most others fall far short of what I expect from my cream cheese.
One day I just got tired of substandard taste and decided to try my hand at making my own house-made cream cheese.
And by researching articles on the internet and some trial-and-error (and I had a few of those!), I’ve come up with a process that produces a lovely, tangy and smooth house-made cream cheese that’s way over-the-top!
The secret ingredient is either lemon juice or white/cider vinegar. I tried all three methods, and here’s what I thought of each version:
Here’s why this works: the milk and acid ingredients create a reaction which curdles the cheese. Then it’s just the process of straining the cheese from the whey, and what I have left is the beginnings of cream cheese.
After blending thoroughly, I transfer the mix to a covered crock and keep in the refrigerator. It’s great for baking and cooking too!
You can’t make house-made cream cheese and not make some fabulous bagel chips to go with it, right?
I feature this recipe with homemade “better” bagel chips that are so simple to make, but are so much more tasty that bagged chips.
Check out this fab post and get the recipes for:
CLICK THIS LINK TO READ THE POST: Better Bagel Chips with House-Made Cream Cheese & Spreads
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Vinegar will yield a larger amount of curds. Lemon juice gives a fresher, and more tangy final product.