Homemade Cream Cheese

Today, I am preparing homemade cream cheese using powdered milk. You can make the cream cheese using regular whole-fat milk if you prefer. The recipe will work using either. So, if you're using whole-fat milk, you'll need to use 3 cups. Since I have powdered milk on hand, that's what I decided to use.

Ingredients:

• 2 cups of powdered milk

• 3 cups of water

• 5 tablespoons of fresh squeezed lemon juice (1 lemon will produce 2-3 tablespoons of fresh squeezed juice)

• 1/2 teaspoons of seasoning salt

Instructions:

In a pitcher or bowl, add 2 cups of powdered milk. Pour in 3 cups of water. Stir well.

In a heavy saucepan, add the milk over medium-high heat. Stir continuously until it begins to boil. Then reduce the heat to a simmer over medium heat.

Now, add 1 tablespoon of the freshly squeezed lemon juice. Stir and wait a minute before adding in the second tablespoon of juice, then add the third tablespoon of juice, wait a minute, then add the fourth tablespoon of juice, wait another minute, then add the fifth (follow the same method as stated above for each tablespoon added). Stir continuously and continue cooking.

You'll need to stir the mixture continuously until it separates. (A yellow liquid will gather on the bottom, and curdles will form on the top of the liquid.) It will take anywhere from 3 to 6 minutes to reach this point, and when it does, you'll need to remove your pan from the rangetop.

In a bowl, pour the curds into an extra-fine mesh strainer. Let the whey drain out of the curds. Allow it to cool for about 15-20 minutes. Using the extra-fine mesh strainer and spatula, squeeze the excess whey liquid out of the curds. (You can also use cheesecloth, a clean stocking, or a coffee filter to strain your curds through.)

Transfer the curds to a blender and process until the curds become extra smooth and creamy. I generally blend mine for about 5 minutes. At this point, you can add heavy cream if you'd prefer. (I added heavy cream to mine.)

Add the seasoning salt. You can use any other type of salt that you have on hand. (I prefer using seasoning salt because of the added spices in it.)

Store your cream cheese in an airtight container and place it either in the refrigerator or freezer.

Note:

If you don't have any fresh lemons to squeeze the juice from, you can use freshly squeezed lime juice or white vinegar.

Using white vinegar will make your cream cheese a bit more sour than when using freshly squeezed lemon and lime juice.

Save the whey to use in other recipes, or once it has completely cooled, use it as plant food.