You won’t believe how easy it is to make your own cream cheese. Perfect for all of your low carb and keto cheesecake recipes!
Course: Side Dish
2cupshalf and half
Line 2 medium sieves with cheesecloth or cotton tea towels and place over bowls.
In a large saucepan over medium heat, combine cream, half and half, milk and salt. Bring to a boil and then reduce heat to medium low and simmer gently.
Stir in the vinegar and continue to simmer until cream mixture separates and curds appear and float to the top. Curds will begin to clump together.
Remove from heat. Scoop out curds with a slotted spoon and divide between lined sieves. When you are getting to the bottom of the pan and it's hard to scoop them out, feel free to pour all of the mixture into the sieves.
Let drain until whey is removed, at least 4 hours. This is faster if you divvy the curds up into two sieves, as opposed to one. You can also hang the cheesecloth/tea towels filled with curds to encourage it to drain faster.
Once curds have the consistency of room temperature cream cheese, transfer to an airtight container and refrigerate.
Keeps for about 1 week.
The carbs are difficult to calculate because many are in the whey that is drained off. But it would have no more than store bought cream cheese, about 1 or 2 g per 1 ounce serving.