This is so easy...it does require a little patience, but all hands off, no need to rush it! The first time I made this, it turned out perfectly. Then when we filmed it, (or tried to), I clearly rushed it and it failed. So key takeaway is do not be in a hurry. So no stunning video of swirling cream cheese onto amazing bagels or bread, but it is rather easy if you follow the instructions.
Again, it is like a magic trick, you get 500g of cream cheese (or thereabouts) with 2L of whey to play with. Incredible.
I love cream cheese and all its iterations. Try some of these ideas, this really is the cheapest cream cheese you can buy! Especially if you get your milk close to code marked down! I think it is going to save you money! (And there are some bragging rights to be had when making your own cream cheese don't you agree?)
Cream Cheese Gluten Free Pancakes
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Need
- 2 Litres whole milk BUY
- 1/3 Cup filtered water
- 2 Teaspoons citric acid
- 60 Grams cream BUY
- 2 Pinches pink salt flakes or to taste BUY
- other herbs, cracked pepper, chilli flakes for flavoured cream cheese as desired
Do
- 1
Place milk into the Thermomix bowl.
- 2
Dissolve citric acid in water making sure it is completely dissolved. Add to the milk. Warm 30 min/90°C/speed 2
- 3
Pour into the nut milk bag inside a container that will hold the entire mixture and leave for 30 minutes or longer if you are doing something else.
- 4
Strain and return curds to the Thermomix bowl. Add cream and salt and insert Butterfly. Whip 8-10 sec/Butterfly/speed 4. Add anything else you feel like by folding in with a spat-ooh-lah-lah.
- 5
You may find the mixture initially looks a little curdled when whipping in the cream, just add a few more seconds if this happens, until it is smooth and clearly creamy like you would expect.
