Cream Cheese
Lacto-Ovo Vegetarian Recipes French Cheese Recipes for Kids
In Paris, I ate an absolutely delicious creamy cheese. It was called Petit Suisse. I imagined using it as a base for a cream cheese with herbs or a sweet one with honey, cinnamon, or fruit pulp. I decided to give it a try at home and here's what came out... a fine, fluffy cream cheese... it's ideal for serving to children in any of the above variations.
Ingredients
2L full-fat milk (boiled)
a few tablespoons sour cream
200g heavy whipping cream
Servings: 6 servings (300g cream cheese)
How to prepare cream cheese
- Coat the inside of a large container with sour cream. Pour in the milk and leave it to curdle for 2 days in a warm place.
- Collect the cream that forms on top. It will be used in other recipes.
- Cut the curdled milk with a knife into squares, directly in the container. Scoop it out with a slotted spoon and place it in a cheesecloth folded in 4, set in a strainer. Add the heavy cream and mix well. Tie the cheesecloth and hang the bundle, placing a bowl underneath to catch the whey. Let it drain for 4 hours.
- Mix the resulting cream cheese well and place in containers. Store in the refrigerator.
Curdled milk cut into cubes
Curdled milk in cheesecloth
Adding heavy cream
Cream cheese
