In order for you to see all of the things I put on my list for 2010’s Make Your Own Mondays, you will have to stay tuned each week. Some weeks, it will be boring. It’s inevitable that there will be weeks that feature things you already know how to make or that in fact everyone but me has made at one time or another. That is the nature of any list made by one person.
This week, it’s cream cheese. It was on my list for next fall, but after last week’s 13 schmears, I thought I’d move it up. My personal verdict: buy it when it’s on sale and stock up. However, now I have a new life skill. If I had access to a cow or cream at a really good rate, perhaps I’d make it again.
Homemade Cream Cheese
Author: Frugal Antics of a Harried Homemaker
- 1 pint heavy cream
- 1½ Tbsp lemon juice
- In a double boiler, heat the cream over gently boiling water until it reaches 190 degrees. (I used a candy thermometer).
- Add the lemon juice and continue to stir until it thickens almost like a custard. It will coat a wooden spoon well.
- It will be really thick at this point.
- Let it cool on the counter for about half an hour, then pour into a cheese cloth lined sieve and put into the fridge for 24 hours.
- The next day, peel off the cheese cloth and use as desired.
I would highly recommend trying one of the schmears. They were amazing. Not only were they good on bagels, I put some on baked potatoes, some in scrambled eggs and others in meatloaf. The possibilities are endless.