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Homemade cream cheese

Savory recipes Spring Summer Fall Winter 1+ hour Végétarienne Easy Casserole
Prep time
1 hour
Cooking time
5 minutes
Around 400 g (14 oz)


  1. Heat the milk in a saucepan to around 37°C (99°F), then add the salt and lemon juice. Stir gently for a few seconds
  2. Leave in the pan for around 20 minutes, then strain it in a colander with a thin cotton cloth or cheesecloth
  3. Let the cheese drain in the colander
  4. Once the cheese is drained, stir in the cream and the "Petits suisses."
  5. Pour the cheese into a pretty porcelain ramekin, cover, and refrigerate.

You can season your cheese with:
Garlic and herbs
Nuts and hazelnuts
Espelette pepper
Coriander and ginger


Serve on freshly baked bread, toast, or crackers!



  • 1 L (4 and 1/4 cups) whole milk
  • 100 g (3.5 oz) heavy cream
  • 2 "Petit suisse" French cheeses
  • 5 cl (1/5 cup) lemon juice
  • Salt, pepper
  • Chopped parsley and garlic and/or your choice of nuts, herbs, and spices




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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