Scratch-Made Wild Blueberry Cream Cheese

Yield: 1 3/4 cups

Ingredients:

• 3/4 cups frozen Wyman’s Wild Blueberries, thawed
• 4 cups whole milk
• 2 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon salt

Directions:

1. Line a large sieve with a cheesecloth.
2. Thaw the wild blueberries and pat dry to remove any excess moisture.
3. Heat the milk in a medium saucepan over medium-high heat and bring to a simmer, or until temperature reaches 185°F, stirring constantly. Reduce heat to medium and pour in the lemon juice. Cook for 2-3 minutes, stirring constantly, or until the milk curdles. Remove from heat and allow to rest at least 10-15 minutes.
4. Pour the curd mixture into the cheesecloth to strain all the liquid and allow it to sit for 20 minutes. Gently squeeze any excess liquid.
5. Transfer the curd mixture to a food processor and add the salt. Process until smooth and creamy.
6. Fold in the wild blueberries just until combined.

Tip: When cooking the milk and lemon juice, look for the curdles to form on top and a yellow-green liquid at the bottom of the saucepan.