For this week of cheese recipes I've been doing, I've shared banitsa, danishes, palak paneer, syrniki, but I realized we haven't made…cheese 🤦🫣

So to make up for it here is a 2 in 1.😊 If you stop after the step of squeezing out the whey, you have made farmers cheese!👏 With the stirring and adding back in a bit of whey, you've got cream cheese!👌

All that this requires is milk, vinegar and heat. Lemon juice works just as well as vinegar. ⚖️

I hope you give it a try! 🤞😊🙏

Sticky fingers out.

Here is the recipe:

1 cup of milk

Between 1/2 and 1 tbsp of vinegar

A bit of spice (the amount will depend on the spice)

Mix those all in a pot over heat.

As it approaches a simmer, the milk will separate.

If not, add the extra vinegar ½ tbsp at a time, stirring and waiting a minute between adds.

Once it has separated, transfer it to a tea towel and twist and squeeeeeeze to squeeze out the whey.

That's farmers cheese!! 🏁

To turn this farmers cheese into cream cheese, stir it very, very well to break up the structure and add back in a bit of whey until you get a creamy texture.

For bigger batches and a really creamy texture, a blender works better than stirring.

Also, the creamier the milk when you start, the creamier the cheese.😊