Recipes tagged with « Cheese Making »

Ricotta Style Cream Cheese

A homemade fresh cream cheese using heavy cream, whole milk, and kefir instead of yogurt. Fermented gently, thickened on low heat, and strained through cheesecloth for a creamy texture. Salted lightly, the final product holds for two weeks refrigerated. A subtle tang from kefir adds depth, while slightly reduced dairy quantities prevent over-thickening. Efficient technique with careful heat control ensures no curdling. Expect a soft spread with mild acidity, perfect for vegetarian dishes without gluten, nuts, or eggs.