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Heat the Milk: Pour the milk into a heavy-bottomed saucepan and slowly bring it to a boil over medium heat. Stir occasionally to prevent it from sticking to the bottom.
Add Lemon Juice: Once the milk starts to boil, reduce the heat to low and add the lemon juice. Stir gently until the milk begins to curdle. This should take about 1-2 minutes.
Let It Curdle: Remove the pan from heat and let it sit undisturbed for 10 minutes to allow the curds to fully form.
Strain the Curds: Line a colander with a few layers of cheesecloth and place it over a bowl. Pour the curdled milk into the colander to separate the curds from the whey. Allow it to drain for about an hour.
Season and Add Extras: Transfer the curds to a mixing bowl. Add the chopped nuts, herbs, and salt to taste. Mix well to combine all the ingredients thoroughly.
Refrigerate: Place the cream cheese mixture back into the cheesecloth, tie it up into a bundle, and let it hang over a bowl in the refrigerator for another few hours or overnight to achieve a firmer texture.
Serve: Once set, your Turkish-style cream cheese is ready to be enjoyed! It can be spread on crackers, used as a dip with fresh vegetables, or incorporated into various dishes.
Serving Suggestions:
This cream cheese works wonderfully as a spread for breakfast bagels, a stuffing for pastries, or even as a creamy addition to sauces. Its versatility makes it a fantastic recipe to have in your culinary repertoire, perfect for both everyday meals and special occasions.
This homemade cream cheese not only brings a taste of Turkey into your home but also offers a fresh, flavorful, and healthy alternative to processed options. Enjoy crafting this delightful treat and sharing it with friends and family!
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