Any time I can make something specifically for my husband, I do it. I owe him lots, he does all the dishes when I bake. Sometimes there’s not much to do, and sometimes it looks like a bomb went off in our kitchen, but he cleans it all up without complaint.
He always likes to ask if there’s bacon in what I’m making, but sadly I have to say no. I did once make him maple bacon cupcakes, and he only ate 1. I told him I refused to put bacon in things if he wasn’t going to eat them.
Then I came across a recipe for homemade cream cheese. This is so simple. I make this about twice a month, although I took August off just to give it a rest so when I did make it again he was surprised and happy.
To start off, this takes 3 ingredients: whipping cream (heavy cream), apple cider vinegar and salt. That’s it. Nothing really special.
Measure out your whipping cream and pour into a heavy bottomed sauce pan. Add a pinch of salt. Heat over medium heat, stirring constantly, to ensure no scorching. You don’t want this to burn on the bottom.
Once it starts to bubble, make sure it’s bubbling all over, not just the edges. Reduce the heat to medium low (3) and slowly pour in the apple cider vinegar. At this point only stir in one direction. Set your timer for 5 minutes and continuing stirring.
After 5 minutes you may notice it has slightly thickened, it won’t thicken up too much.
Remove from the heat and cover the pot with a cloth towel. This allows the steam to escape, with no condensation forming and dripping back down into your cheese. Allow this to cool for 2 hours.
Once the 2 hours has surpassed, line your mesh strainer, placed over a bowl, with a coffee filter (or you could use cheese cloth, but I find coffee filters are a lot more economical to use, you can get a huge package at the dollar store).
Slowly pour the cooled cream into the lined strainer (make sure your liner is evenly placed, this one was not and I had to carefully move it – don’t be like me).
Then I place another coffee filter on top, pressing it lightly on top of the cream to cover. Press all the way to the edge. (If using cheese cloth, simply fold over the overhang.
Place this in the fridge and allow to drain for 24 hours. After the 24 hours, remove from the fridge, drain away any liquid, and slowly peel off the top filter. You will notice the cheese has firmed up.
Carefully, I lift the entire filter with the cream cheese, and again, carefully, put into a container. Give it a bit of a stir to smooth it out, as you might find the edges are a lot firmer than the centre.
This makes about 1 cup of cream cheese. It’s not a tangy as say Philadelphia cream cheese, but we’re okay with that, it still has a tang to it. My husband loves it and puts it on everything. This can be stored in the fridge for up to 1 week.
Homemade Cream Cheese
(makes approx. 1 cup)
2 cups whipping cream (heavy cream) **not ultra pasteurized**
2 Tbsp. apple cider vinegar (if more gets spilled in, that’s okay just means more of a tangy flavour)
Pinch of salt
- In a heavy bottomed sauce pan, over medium heat (5), bring whipping cream and salt to a simmer (make sure bubbles go all the way across, not just at the sides), stirring constantly.
- Reduce heat to medium low. Slowly, while stirring, add in the apple cider vinegar.
- Continue stirring, in one direction, for 5 minutes.
- Remove from the heat, cover the pot with a kitchen towel (preferably clean) and allow to cool for 2 hours.
- After 2 hours, line a mesh strainer with a round coffee filter, placed over a bowl. Slowly pour the cooled cream into the lined strainer. Cover with another coffee filter, lightly pressing down on the coffee filter to cover complete.
- Place in the fridge to allow cheese to drain for 24 hours.
- After 24 hours, remove from the fridge, remove top coffee filter, carefully lift out cream cheese with the bottom filter and carefully place into a storage container (obviously removing the bottom filter). Give the cream cheese a quick stir to combine (just in case it’s a little firmer on the outside than in the middle).
- Store in the fridge for up to 1 week.