Cream Cheese

Ingredients

thermometer

1 cheesecloth

1 cheese recipient

250ml of fresh, non-UHT milk

250ml of yogurt

1lt of fresh cream

5g of table salt

6g of of citric acid (contained in 130ml of lemon juice)

Directions

Mix the yogurt, the milk, the cream, the salt, and the sugar into a bowl. Heat

the bowl to 80°C while stirring. Once the temperature has been reached, add the

citric acid and mix well. Heat up to 90°C, then let it cool down until it

reaches room temperature. Pour the cheese into the cheesecloth and let the whey

drip. Store in the fridge.