Cream Cheese
A simple homemade cream cheese made in the Instant Pot, optionally whipped with cooking cream for a richer spread.
Ingredients
| 1 L | fresh milk | |
| 2 tbsp | 30 ml | yogurt |
| 5 drops | cheese rennet | |
| 250 ml | cooking cream (optional) | |
| — | salt |
Instructions
For every 1 L of fresh milk:
Ingredients: 2 tbsp yogurt, 4-5 drops of cheese rennet.
- Bring the milk to a boil using the Yogurt "boil" function.
- Add everything and let it culture for 8 hours.
- Then strain for 12 hours.
Optional (to finish): 4. Whip 250 ml of cooking cream until it turns into whipped cream. 5. Then blend it together with the cheese (a hand blender works too) and add a pinch of salt. If you want to make the whole batch this way, you'll need 500 ml of cooking cream.