Cream Cheese

 In this house we eat a lot of cream cheese when we have it. It's so expensive for so little an amount so we get pretty greedy with it. But the other day I was having some me time while the kids were napping and I found a recipe from a blog for cream cheese. Naturally, I had to try it, so here it is. I will say it turned out nice and creamy. I'd prefer a little more tang but this is a perfect recipe to try. 

Cream cheese

4 cups heavy cream

2 cups half and half

2 cups whole milk

1 tsp salt

3 tbsp white vinegar

You will also need

Two pieces cheese cloth

Two strainers

Two bowls

Directions

In a large pot (I used a 6 qt pot) combine cream, half and half, milk and salt. Heat on medium high.

Let it come to a boil.

 Meanwhile, place each piece of cloth into strainer and put in a bowl big enough to hold drained liquids but leaving space between liquids and curd.

 Once boiling, turn to medium low and simmer. Add vinegar and stir until curds begin to appear (when the cream mixture separates).

 Note: the curds are small and a little hard to see so keep an eye on it. 

Remove from heat and strain mixture dividing into the two prepared bowls. 

Let sit in cheesecloth and drain until all the liquid is strained and curds look like room temp cream cheese, about 4 hours at least. 

I took an extra step and hung the cloth to help the cooling process.

Once cooled place in air tight container and refrigerate. Will keep for up to two weeks.

Makes about three to three and a half cups.

Homemade Butter

This is probably the easiest thing I have ever done! All you need is heavy cream. You can make as much as you want or as little. A quart of cream makes about a pound or so I think. I always forget to measure. 

You can pour it in a mason jar and shake it, you can put it in a blender or a food processor. I used my kitchen aid and felt like it came out nice and solid. 

Homemade Ricotta

The other night I was laying in bed and thought, "I really want ravioli but I don't want to pay for the cost of it". Ricotta is fairly expensive and for a little amount. I don't remember my ending cost of the batch. I halved the recipe and it made plenty for my family. It made a wonderfully textured cheese without the sogginess. 

I got this recipe via http://www.foodiewithfamily.com