Description
Making Homemade Cream Cheese is surprisingly easy, and the result is incredibly creamy and rich. This simple recipe requires just a few basic ingredients and delivers a fresh, tangy cream cheese that’s perfect for spreading on bagels, adding to baked goods, or using in your favorite recipes.
Ingredients
Scale
- 1 quart whole milk (preferably organic)
- 1/2 cup heavy cream
- 2 tablespoons white vinegar or lemon juice
- 1/2 teaspoon salt
- 1/2 cup plain yogurt (optional, for tanginess)
Instructions
- Heat the Milk and Cream:
In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally until the mixture reaches 180°F (82°C). Use a kitchen thermometer to ensure the temperature is correct. - Add the Acid:
Once the milk and cream mixture has reached the correct temperature, add the white vinegar or lemon juice. Stir gently, and you should see the mixture begin to curdle, with the curds separating from the whey. If the mixture doesn’t curdle right away, let it sit for 10-15 minutes, and it will separate on its own. - Let the Mixture Rest:
After the milk has curdled, remove the pot from the heat and let it sit for 10-15 minutes to allow the curds to fully form. - Strain the Curds and Whey:
Place a fine mesh strainer over a bowl or large container. Line the strainer with a clean cheesecloth or a couple of layers of paper towels. Carefully pour the curdled mixture into the strainer, separating the curds from the liquid whey. Allow the curds to drain for 15-20 minutes. - Blend the Curds:
Transfer the drained curds to a blender or food processor. Add the salt and, if using, the plain yogurt for extra tanginess. Blend until the mixture is smooth and creamy, adjusting the texture as needed by adding small amounts of the drained whey. Blend for an additional 2-3 minutes to get a silky-smooth consistency. - Chill:
Transfer the cream cheese into a container with a lid and refrigerate for at least 1 hour to allow it to set and firm up. - Serve:
After chilling, your homemade cream cheese is ready to use! Spread it on bagels, use it in your favorite recipes, or enjoy it with crackers and fresh fruit.
Notes
- You can adjust the level of tanginess by adding more or less yogurt.
- The whey you strain off can be saved and used in baking or smoothies.
- Homemade cream cheese will keep in the refrigerator for about 1-2 weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dairy, Homemade, Spreads
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 60
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg