Recently, I was given a rather large amount of cream and as it was close to the 'use by' date decided that it would be best made into fresh cheese, butter and some of this no churn icecream.
The version of cheese that I make is luscious - smooth, extra creamy and not at all difficult to make.
This is how to make a fresh cheese like mine
Add 1 teaspoon salt and 3 tablespoons white vinegar, stir gently and allow the the mixture to curdle. stand for a minute or two.
Place cheese in a clean container and store in the fridge. It will keep for a few days, unless you are like me and can't resist it.
Fantastic with fresh tomato and basil or try it on toast or crackers with good quality pickles/relish/chutney or with preserves such apricot jam or quince paste.
If you would like to read some more about the process of making a fresh cheese it is explained here.
Butter is easy to make and something that you may have made inadvertently by over whipping cream, however, my taste buds were wanting cultured butter, which is delicious and worth the extra time and effort.
Read about the process here. When I made the butter I let the cream mixture culture on the bench as directed and then in the fridge for a further twenty four hours.
And how to make butter
Whip cream - use an electric mixer if you have one. t can also be made by shaking in a screw top jar but I am way to lazy for that.
If you want salted butter
Return the butter to a clean dry bowl, add 1/4 teaspoon of salt and mix/massage through the butter, I used my hands and disposable gloves.
I used 1/2 teaspoon of salt as I like it a bit more salted so does my friend Frank - there was a special batch for him.
I do not cook with this butter and keep it for the table.