Homemade Kiri-style cream cheese
Milk, cream, and yogurt give this cheese a mild creamy flavor, while slow draining helps create a dense but delicate texture. It provides protein and calcium and works well for breakfast, spreads, and cold snacks. The result is a homemade soft cream cheese without starch or unnecessary additives.
Combine milk (1 l), heavy cream (200 g), and Greek yogurt (125 g) in a saucepan. Warm the mixture gently to about 30°C, remove it from the heat, and let it rest for 30 minutes so the dairy base becomes more even.
Add milk-clotting enzyme (5 drops), stir gently, and leave the mixture undisturbed for another 1 hour. Once a curd forms, cut it into large squares right in the pot and transfer it to a sieve or mold lined with cheesecloth.
Let the whey drain for about 2-3 hours, then move the cheese mass to the refrigerator for 1 more hour so it firms up slightly. Add table salt (1 g), whisk until smooth, transfer to a glass container, and chill it overnight.
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