HOMEMADE PETIT SUISSE-STYLE CREAM CHEESE
Inspired by the creamy French Petit Suisse cheese, this soft and fluffy cream cheese is perfect for both savory herb spreads or sweet treats with honey, cinnamon, or fruit. Ideal for serving children and as a versatile base for various recipes.
π₯£ Ingredients
- 2 liters whole milk (boiled)
- Several tablespoons sour cream
- 200 g heavy cream (whipping cream)
Yield
About 6 servings (300 g cream cheese)
Instructions
- Prepare Milk Base
- Grease a large container with sour cream on the inside.
- Pour in the boiled milk and leave at room temperature to set for 2 days.
- Collect Cream
- Skim off the cream layer formed on top; reserve for use in other recipes.
- Cut and Drain
- Cut the curdled milk into small cubes directly in the container using a knife.
- Using a slotted spoon, transfer the curds into a clean cheesecloth folded into four layers placed inside a strainer.
- Stir in the heavy cream thoroughly.
- Drain Whey
- Tie the cheesecloth into a bundle and suspend it over a bowl to drain the whey.
- Let drain for about 4 hours at room temperature.
- Final Preparation
- Transfer the soft cream cheese to containers and mix well.
- Store in the refrigerator.
π‘ Tips
- Using fresh, high-fat milk ensures a creamy texture.
- Adjust the amount of heavy cream for desired richness.
- The drained cream on top is delicious and can be used in cooking or baking.
- Serve plain or mix with herbs for savory spreads or honey and fruit for sweet versions.
π Final Thoughts
This homemade Petit Suisse-style cheese offers a delightful creamy texture and versatile flavor, perfect for both sweet and savory applications, making it a great homemade dairy treat.