I added vinegar to boiled milk and was surprised

Instructions

1. Bring the milk to a boil in a large pot.
2. Remove the pot from the heat.
3. Add ½ cup of vinegar to the boiling milk.
4. Stir vigorously with a spatula until the milk is fully curdled.
5. Place a strainer over a bowl and pour the curdled milk into the strainer to separate the whey from the curd.
6. Press the curd with a spatula to drain excess whey.
7. Transfer the curd to a blender.
8. Add 1 tablespoon of butter, ½ teaspoon of salt, and a little milk to the blender.
9. Blend until smooth and creamy.
10. Transfer the blended mixture to a bowl.
11. Refrigerate for at least a few hours to firm up.

Keto & Low-Carb Variations

• Use full-fat milk.
• Substitute lemon juice for vinegar.
• Replace butter with cream cheese.
• Add herbs and spices for extra flavor.

Tips for Success

• Use fresh, high-quality ingredients.
• Ensure the milk is completely curdled before straining.
• Blend well for a smooth, creamy texture.
• Refrigerate for at least a few hours to firm up.
• Get creative! Experiment with different herbs, spices, or fruits.

Conclusion

Making cream cheese from boiled milk and vinegar is surprisingly easy and results in a delicious, homemade spread. Enjoy it on toast, as a filling, or in your favorite recipes! The freshness and quality are unbeatable.

FAQs

1. Can I use any type of vinegar?

Yes, white vinegar or apple cider vinegar both work well. The flavor might vary slightly.

2. How long does it last?

Stored in an airtight container in the refrigerator, it lasts up to one week.

3. Can I freeze it?

Yes, but the texture might change. Best for cooking or baking after thawing.

4. Can I add flavorings?

Absolutely! Herbs, spices, and fruits are all great additions.

5. Can I use low-fat milk?

Yes, but full-fat milk will give you the creamiest results.

6. Is homemade cream cheese healthier?

Generally, yes! It avoids preservatives and additives found in store-bought versions.