| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
| 452g - cream cheese, or 2 eight ounce packages 100g - granulated sugar 2g - kosher salt 130g - eggs, about 3 whole 5g - vanilla extract, optional 130g - buttermilk, or heavy whipping cream |
my sous-vide cooker large pot food processor immersion blender fine-mesh sieve 8 oz mason jar x5 |
about 90 minutes | 5 servings |
RECIPE STEPS
Heat My Sous-Vide to 176°F/80°C
Combine cream cheese, sugar, and salt
Add cream cheese, sugar, and salt into a food processor
Blend mixture until smooth
Add eggs and vanilla
add eggs and vanilla to the cream cheese mixture, blend
until smooth
Add buttermilk
With the food processor running, add in buttermilk
Blend until smooth and no chunks of cream cheese are
visible
Strain (optional)
Strain mixture through a fine-mesh sieve
Fill jars and seal
Fill jars with the strained mixture to 0.5 in from the top of the jar
Tap jars on a table to remove bubbles before placing lids on top
Seal jars finger tight – do not overtighten as they may crack
Cook for 90 minutes
Place filled jars into your pot and cook for 60 minutes
Chill
Remove jars from your pot and cool at room temperature
for 30 minutes
After 30 minutes place the jars into the refrigerator overnight
Serve with toppings as desired