I added vinegar to boiled milk and was surprised

Instructions

1. Bring the milk to a boil in a large pot.
2. Remove from heat once boiling.
3. Add ½ cup of vinegar to the hot 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 it 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 splash of milk to the blender.
9. Blend until smooth and creamy.
10. Transfer the mixture to a bowl.
11. Refrigerate for at least a few hours to firm up and enhance creaminess.

Keto & Low-Carb Variations

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

Tips for Success

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

Conclusion

Making cream cheese from boiled milk and vinegar is surprisingly easy and delicious! This homemade version is fresher and tastier than store-bought, perfect for spreading, filling, or adding to your favorite recipes. Give it a try!

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 properly in the refrigerator, it will last 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, or even fruits are 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’s free from preservatives and additives, and you control the ingredients.