Michael Symon's Homemade Cream Cheese | Symon Dinner's Cooking Out | Food Network

Michael uses his grill to turn cream and milk into a rich cream cheese spread!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Homemade Cream Cheese
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 20 hr 15 min (includes standing and draining times)
Active: 15 min
Yield: 1 cup

Ingredients

1 quart (4 cups) cream or whole milk (or a mix of both)
One .05-ounce packet cream cheese starter
Kosher salt

Directions

Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.

Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.

The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.

The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you’d like a firmer cheese, continue to press.)

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Michael Symon's Homemade Cream Cheese | Symon Dinner's Cooking Out | Food Network
https://www.youtube.com/watch?v=LXFmOvUo2ns