Cream Cheese for Ramadan Suhoor
This recipe is for homemade cream cheese for Ramadan suhoor, made with 2 liters of whole milk, 2 tablespoons of dairy butter, and 1/2 teaspoon of citric acid. The milk is boiled over high heat, then the curdling agent is added immediately after boiling. The resulting cheese is strained, then blended warm with the butter in a food processor until creamy. Chill in the refrigerator before serving.
A homemade creamy cheese spread for suhoor or breakfast.
Like a simple cream cheese spread.
It should be smooth and easy to spread on bread or flatbread.
Ingredients
- 2 liters whole milk
- 2 tablespoons dairy butter
- 1/2 teaspoon citric acid
Instructions
- Bring the whole milk to a boil in a pot over high heat.
- Turn off the heat as soon as the milk boils.
- Add 1/2 teaspoon of citric acid to the pot immediately after turning off the heat.
- Stir the milk in the pot until it separates into curds and whey.
- Set the pot aside until it cools slightly, as waiting produces a clearer and larger yield, according to the chef.
- Strain the cheese in a colander after it has separated in the pot.
- Transfer the strained cheese to a food processor while it is warm.
- Add the butter to the food processor with the warm cheese so it melts immediately.
- Blend the ingredients in the food processor for 7 to 8 minutes, until the texture becomes creamy.
- Transfer the cream cheese to a container with a lid.
- Keep the cream cheese in the refrigerator until chilled and more set before serving.