Homemade Cream Cheese
2 l milk (2,8% milk fat)
360 g Bulgarian buttermilk* (3,2% milk fat)
Boil milk. Let it get lukewarm and stir in buttermilk. Cover the pot and wrap it in a blanket. Keep like that overnight in a warm place to ferment. It will become curdled during the process.
In the morning, line a large sieve with large cheese cloth or any other fabric with similar texture. I, for example, use either kitchen cloth or a cloth diaper Pour curdled milk into the lined sieve and then wrap it like a sack and tie with a rope. Hang it to drain and put a large bowl under it to collect the draining whey. Jelena says that this whey can be used instead of water when making bread. I still haven’t tried it but intend to.
You could let it drain without having to tie it, but it will take longer (5-8 hours) and whenever I make homemade cheese, I use this traditional method to hang it to drain and it takes about one to one and a half hour.
There is no need to add any more salt because this type of buttermilk is already salted, but then, again, you should taste it and season if you wish.
Makes about 500 g cream cheese.
*What we have in Serbia is called soured milk. It is fermented milk product made by using Lactobacillus delbrueckii subsp. bulgaricus. I am not 100% sure if it is exactly the same as Bulgarian buttermilk, but I suppose that cultured milk product made using this bacteria will produce the same taste in cheese. Just make sure that you use products with proper amount of milk fat.