Homemade Herbed Cream-Cheese

As I continue on my cheese journey, I have now made cheese several times, and this time I decided to try my hand at making cream cheese.

To make cream cheese, you'll first need to make cheese. The easiest way to do this is through the acid coagulation method.

Ingredients:

1 liter milk

1/4 cup vinegar

1 tablespoon oil (vegetable or olive)

2 teaspoons of sea salt

1 tablespoon of mixed dry herbs

Directions:

Heat the milk to 85°C and then remove the milk from the heat source.
Take from the heated milk about 6 tablespoons of milk and keep aside.
Pour vinegar into the milk and stir until curds start to form and allow the mixture to sit undisturbed for 10 minutes.
Line a colander with cheesecloth and while the curds are still warm, place them into the cheesecloth.
Let it drain for 20 minutes.
Once the curds are fairly dried, add them to a blender, and then add the 2 tablespoons of milk, herbs, salt and oil, blend until all ingredients combined, pour into a container, and let it rest in the fridge for 24 hours.
You may eat it the next day.