Queso crema casero.

Ingredientes

• 1 liter (4 cups)of full-fat milk(also known as whole milk)
• 2 tablespoons of lime(substitute with lemon or white vinegar, make sure the vinegar has a strong smell)
• Salt to use as needed(start with 1/2 a teaspoon, taste and adjust)
• Herbs, such as garlic are optional ingredients to flavor the cheese.

Preparación

1. 1

   Have a dry empty bottle ready to store...: Have a dry empty bottle ready to store the cheese.

2. 2

   Place the straining cheesecloth(substitute materials mentioned below)over a...: Place the straining cheesecloth(substitute materials mentioned below)over a colander or large sieve. Place this over a pan to collect the whey liquid.

3. 3

   Substituting cheesecloth, if you are unable to find...: Substituting cheesecloth, if you are unable to find a cheesecloth, use a material that will strain and separate the whey from the milk curd. I tried a piece of stretchable material which worked well too.

4. 4

   Make sure the material is large enough to...: Make sure the material is large enough to cover the sieve or colander and then grip and squeeze out the whey comfortably.

5. 5

   Some other substitutes for cheesecloth are white linen(handkerchief...: Some other substitutes for cheesecloth are white linen(handkerchief material, not a handkerchief as it will not be big enough), a fine mesh bag, muslin, a clean and new cotton dish towel or a tightly woven mesh strainer.

6. 6

   Have the ingredients to make cream cheese ready.

7. 7

   Add the milk into a heavy-bottomed pan and...: Add the milk into a heavy-bottomed pan and heat the milk over low-medium heat.

8. 8

   Frequently stir the milk and bring it to...: Frequently stir the milk and bring it to a high simmer(not to a rolling boil).

9. 9

   Reduce heat to low and pour in the...: Reduce heat to low and pour in the lime juice(2 tbsp).

10. 10

    Continue stirring.

11. 11

    You’ll notice the milk curdling.

12. 12

    Further, reduce heat to low and stir gently...: Further, reduce heat to low and stir gently to help the curdling.

13. 13

    Stage 2 of curdling after a few seconds

14. 14

    Stage 3 of curdling where you will clearly see...: Stage 3 of curdling where you will clearly see the whey separating from the milk curd.

15. 15

    Remove the pan and pour the milk curd...: Remove the pan and pour the milk curd into the sieve.

16. 16

    Warning- the liquid and milk curd is hot,...: Warning- the liquid and milk curd is hot, pour gently to avoid splashing.

17. 17

    Gradually pour the milk curd onto the cheesecloth...: Gradually pour the milk curd onto the cheesecloth to strain.

18. 18

    Cover with the edges of the straining cloth...: Cover with the edges of the straining cloth and let the milk rest for 5 minutes.

19. 19

    Gather the material and let the milk curd...: Gather the material and let the milk curd bundle hang over the pan.

20. 20

    DO NOT THROW AWAY THE WHEY WATER.

21. 21

    Twist and gently squeeze the excess whey water.

22. 22

    Place the bundle in a bowl and remove...: Place the bundle in a bowl and remove the cloth from the milk curd ball.

23. 23

    Crumble the curd with a spoon.

24. 24

    Add salt, start with 1/2 a teaspoon and...: Add salt, start with 1/2 a teaspoon and add more as you need later. for this batch I added 1 teaspoon which made the cheese a little too salty, so be careful with the salt.

25. 25

    Transfer the curd into a food processor.

26. 26

    Add 2 tablespoons of the whey water and...: Add 2 tablespoons of the whey water and pulse until the cheese is slightly smooth. At least a minute.

27. 27

    Stage 1.

28. 28

    Cream cheese is still grainy.

29. 29

    Add 1 tablespoon of whey and blend for...: Add 1 tablespoon of whey and blend for a minute.

30. 30

    Check the texture and taste of the cream...: Check the texture and taste of the cream cheese.

31. 31

    Continue to work on the cream cheese texture...: Continue to work on the cream cheese texture and taste by adding whey and salt to reach the correct creamy consistency.

32. 32

    Once the cream cheese is done store it...: Once the cream cheese is done store it in a glass container.