We go through a lot of cream cheese in our family, and this is really a great and tasty way to keep cream cheese. Yes, it is easy to go buy a pack of Kiri or Philadelphia in the shops, but really, they do taste commercial.
This recipe takes 5 minutes to make and just a bit of patience as the cheese develops.
What I do is make a batch and when I get halfway through it I start the next batch. I promise you, you will love this.
I use it for savoury and sweet dishes (cheese cake) alike.
TOP TIP 1: The longer you allow the cheese to discard the whey the thicker your cheese will be. I like it quite thick so I leave it for at least 3 days before using it.
TOP TIP 2: When you add the salt and mix it in you can also add other flavour notes. I often use some garlic powder, oregano, chilli, rosemary or any such aromatics. If you are going to use it for something sweet, then I would not add herbs or spices…just the salt.