INSTRUCTIONS:

• 1st Step – Prepare the Milk Mixture: In a large pot, combine the whole milk and heavy cream. Heat the mixture over medium-low heat, stirring occasionally, until it reaches a temperature of 180°F (82°C). This helps to pasteurize the milk and create a rich, creamy texture.
• 2nd Step – Add the Buttermilk: Once the milk mixture reaches the desired temperature, remove it from the heat and stir in the cultured buttermilk. This adds acidity to the mixture, which is essential for the fermentation process that transforms the milk into cream cheese.
• 3rd Step – Cultivate the Creaminess: Cover the pot with a clean kitchen towel and let it sit at room temperature for 12-24 hours. During this time, the mixture will thicken and develop a tangy flavor as the cultures in the buttermilk work their magic.
• 4th Step – Strain and Drain: After the fermentation period, line a large colander with cheesecloth and place it over a bowl or sink. Pour the thickened milk mixture into the cheesecloth-lined colander, allowing the whey (liquid) to drain away. Let it drain for several hours or overnight, until the desired consistency is reached.
• 5th Step – Season to Perfection: Once the cream cheese has reached the desired consistency, transfer it to a mixing bowl and season it with salt to taste. Stir gently to incorporate the salt evenly throughout the cream cheese.
• 6th Step – Store and Enjoy: Transfer the creamy homemade cream cheese to an airtight container and refrigerate it until ready to use. It can be stored in the refrigerator for up to one week, although it’s likely to disappear much sooner once you taste its irresistible goodness.

As you savor a dollop of Grandma’s homemade cream cheese spread on a warm slice of bread or stirred into your favorite recipe, take a moment to appreciate the legacy of love and tradition that it represents. With each bite, you’re not just enjoying a delicious treat – you’re connecting with generations past and carrying on a cherished culinary tradition that will be treasured for years to come