Ingredients
Difficulty : Easy
Serves : 6
Cooking Steps
- 1Pour the milk and fresh cream into a pan.
- 2Heat on medium flame until it becomes hot, but do not boil completely.
- 3Add salt, then add vinegar and mix gently.
- 4The milk will start curdling and separate into curds and whey.
- 5Turn off the flame and let it rest for 5 minutes.
- 6Strain the mixture using a muslin cloth or clean cotton cloth.
- 7Rinse lightly with cold water to remove the vinegar taste.
- 8Blend or whisk the curds until smooth and creamy.
- 9Refrigerate for 1–2 hours before using.
Frequently Asked Questions
Why shouldn't the milk boil before adding vinegar?
Hot but not boiling milk gives softer, creamier curds. Boiling milk makes the curds tight and rubbery, which gives a grainy spread.
How long does homemade cheese spread last?
Keep it in an airtight container in the fridge and use it within 4 to 5 days.
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