Cream Cheese

Ingredients

• thermometer
• 1 cheesecloth
• 1 cheese recipient
• 250ml of fresh, non-UHT milk
• 250ml of yogurt
• 1lt of fresh cream
• 5g of table salt
• 6g of of citric acid (contained in 130ml of lemon juice)

Directions

1. Mix the yogurt, the milk, the cream, the salt, and the sugar into a bowl.
2. Heat the bowl to 80°C while stirring.
3. Once the temperature has been reached, add the citric acid and mix well.
4. Heat up to 90°C, then let it cool down until it reaches room temperature.
5. Pour the cheese into the cheesecloth and let the whey drip.
6. Store in the fridge.