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Homemade Cream Cheese Recipe

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3.9 from 3 reviews

This Homemade Cream Cheese recipe is simple and quick to make, using just whole milk and lemon juice to create a rich, creamy, and tangy cream cheese. Perfect for spreading, cooking, or adding flavor to your recipes, this fresh cream cheese is a delicious dairy treat made right at home with minimal ingredients.

Ingredients

Ingredients

  • 4 cups (32 oz / 1000 ml) whole milk (full fat, not low fat)
  • 2-3 tablespoons lemon juice (lime juice or white vinegar can be used)
  • ¼-½ teaspoon salt (adjust to taste)

Instructions

  1. Heat the Milk: In a heavy-bottomed saucepan, heat the whole milk over medium-high heat, stirring constantly until it reaches a rolling simmer.
  2. Add Acid to Curdle: Reduce the heat to medium. Add the lemon juice one tablespoon at a time at 1-minute intervals while continuing to stir constantly.
  3. Curdling Process: Continue stirring the milk and lemon juice mixture until it completely separates into curds and whey. This should produce thick curds on top and a yellowish liquid beneath within a few minutes. Remove the saucepan from heat.
  4. Strain the Curds: Place a cheesecloth-lined sieve over a large bowl and pour the curdled mixture into it. Allow it to strain and cool for about 15 minutes to remove excess whey.
  5. Squeeze out Excess Whey: Once cooled, gather the cheesecloth and carefully squeeze the curds to remove as much whey as possible. Save the whey for other uses if desired.
  6. Process Cream Cheese: Transfer the curds to a food processor and blend for about 3 minutes until smooth and creamy. If the texture is too stiff or grainy, add a splash of reserved whey or cream to loosen it.
  7. Season and Flavor: Add salt to taste and mix well. Optionally, incorporate herbs, garlic, or other flavorings according to preference.
  8. Storage: Store the finished cream cheese in the refrigerator and consume within 7 days for optimal freshness.

Notes

  • Use full-fat milk for best creaminess; low-fat or skim milk will not yield the desired texture.
  • Adjust the amount of lemon juice or acid gradually to avoid over-curdling.
  • Reserve drained whey for recipes like bread, pancakes, or marinades to reduce waste.
  • Flavored cream cheese variations work well by adding herbs, garlic, or spices during processing.
  • Store cream cheese in an airtight container in the fridge.

Find it online: https://yumntasty.com/homemade-cream-cheese-recipe/