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Herbal cream cheese

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Adjust Servings:
1 litre Fresh milk
2.5 TBSP cider vinegar
150 ml Cream fresh
2 stems Thyme or about 2-4 g
1.5 Tsp Salt or to taste

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Herbal cream cheese

Herbal cream cheese

  • Gluten Free

A quick and simple recipe to make your very own cream cheese

  • 45 minutes
  • Serves 10
  • Easy




We love cheese, it goes well with many things and best of all there are so many varieties of cheese available from different parts of the world.

For the longest time, we used to believe that making cheese was very difficult and didn’t pay much attention into making any until 2 years back when we first tried making mozzarella cheese. Sure it took us several tries but finally we manage to make a perfect fresh mozzarella. Since then, however, we didn’t make cheese again until the curfew time when certain food types became scares. So to have a quick snack we decided to make cream cheese simply because it was easy to make and only requires three basic ingredients to make. And best of all the whole process takes about 45 minutes with the majority of the time you just have let it cool down. Like with all the recipes we added herbs to enhance the flavor, however, you can follow the simplest of the recipe to get the basic cream cheese right.

When you are following the steps pay attention to below tips to always get the best results.

  • Always use pasteurized milk – Normal UHT milk due to its high-temperature processing does not result in best yield and taste. If you are lucky enough to find unpasteurized fresh milk you should first pasteurize the milk and then let it cool before proceeding. (check how to pasteurise)
  • It is important to add the vinegar to the milk at the right temperature of ~ 70C if you do not have a thermometer you can easily identify the temperature when the milk starts forming small bubbles around the saucepan  it is at the right temperature
  • When draining the cheese using a clean cloth make sure to capture the draining whey water

Be creative and make different varieties.



10 minutes

Heat the milk

To a large heavy-bottom saucepan add fresh milk and 70 ml of cream fresh, it is ideal to use pasteurized full-fat milk, fuller the fat more curd you will get for your cream cheese. Turn the cooker to medium-high heat and let it come to a simmer. If you have a thermometer the reading should be 70 Cor if not observe the formation of small bubbles around the saucepan this will be the indication that the milk is at the right temperature.

at this point turn off the heat.


Add the vinegar

While stirring add 1 TBSP at a time, keep stirring gently for 30 seconds after adding all your vinegar. you will see the curdling of the milk.
Let it cool for 15 minutes

30 minutes

Strain the liquid

Take a big glass bowl and lay a colander covered with cheesecloth on it. If you do not have a cheesecloth you can use a clean cloth instead, take the curdled milk and pour it into the cheesecloth. Let it sit for 15 -20 minutes. Squeeze the cheesecloth to strain off the remaining liquid. Do not use to much force as it will squeeze out the cheese.

5 minutes

Process the milk

Add the curds to a food processor along with thyme ( you can substitute with any herb), salt and rest of the cream fresh and 2 tablespoons of the strained whey liquid. Process until it's nice and creamy. If you need it more creamier you can use the whey collected in the glass bowl.

pack in a glass jar and let it cool in the refrigerator for a few hours. Once its clod and stabilized now its eady to serve with crackers or bread.

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