Cream Cheese
In a saucepan, add the whole milk, add the tablespoons of lime juice, turn on the heat at low power and let it heat up until it starts smoking.When that happens, start stirring well until all the liquid whey is released.Now using a fine sieve, separate the curds from the liquid whey.Once you’ve done that, transfer all the curds to a food processor or blender.Add the salt, the liquid whey we set aside, process very well until combined.If you want, on this step, you can season the cream cheese with parsley, chives, or any other herb of your choice.After that, transfer all of it to a container with a lid.This recipe is valid for up to 7 days if stored properly in the fridge.Serve.
Ingredientes
- 2 Liters of Whole Milk
- 8 Tablespoons of Lime Juice
- 1 Teaspoon of Salt
- 50ml of Liquid Whey
Modo de Fazer
In a saucepan, add the whole milk, add the tablespoons of lime juice, turn on the heat at low power and let it heat up until it starts smoking.
When that happens, start stirring well until all the liquid whey is released.
Now using a fine sieve, separate the curds from the liquid whey.
Once you’ve done that, transfer all the curds to a food processor or blender.
Add the salt, the liquid whey we set aside, process very well until combined.
If you want, on this step, you can season the cream cheese with parsley, chives, or any other herb of your choice.
After that, transfer all of it to a container with a lid.
This recipe is valid for up to 7 days if stored properly in the fridge.
Serve.
