Question by Jed Patrick Datu: Can you make cream cheese with vinegar instead of bacteria?
I’d like to make cream cheese at home to cut costs, but I’m confused as to how the milk should be curdled. Most of the recipes I read say to use bacteria, but there are a few that instructs to heat the milk, then add vinegar, lemon juice, or citric acid. It would be nice to be able to use vinegar instead of culture, because I find yogurt expensive and bacteria sachets are impossible to find here in the Philippines; however, I’m worried that vinegar-curdled hot milk won’t have the right texture and taste of real cream cheese, so I’m willing to use bacteria if necessary. Is it possible to make true cream cheese with vinegar, or is bacteria the only way to go?
Answer by S
The Food.com recipe for cream cheese uses vinegar, and has gotten a number of rave reviews
Homemade Cream Cheese – serves 8 – US measurements
1 quart fresh milk
2 teaspoons salt
2 tablespoons white vinegar
Bring milk and salt very slowly to the boil
Remove from heat and stir in white vinegar
Leave to cool
When cool pour mixture into a muslin bag and allow to drip
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