Hi Bold Bakers!
To say I have received tons of requests for this recipe is an understatement. How to Make Cream Cheese has been the most-requested recipe for my Bold Baking Basics series.
Since starting Bigger Bolder Baking, you Bold Bakers have shown me what ingredients are and are not available in the countries you live in, and cream cheese was one that was not available or is a different texture in every country.
Cream Cheese was always that ingredient that when I used it in a recipe I was immediately asked to show you how to make it. I only like to use ingredients that are accessible to you no matter what country, however some ingredients still aren’t as mainstream as you would think. So what do we do? We make our own!
When researching “How to Make Cream Cheese” I tried a lot of recipes and wasted a lot of milk. I couldn’t find a recipe that worked without having to buy active cultures or hang a cream cheese for hours. I hate waste, and I don’t want you to waste your ingredients so I have a foolproof recipe for you that yields delicious, and I really do mean delicious Homemade Cream Cheese. My one piece of advice would be to add a generous amount of salt and try eating it warm. It is just heaven on a cracker.
Just a Note: This recipe yields 1 cup (8oz) of Homemade Cream Cheese so check your cheesecake recipe and see how much Cream Cheese you need and then multiply. You can really easily double or triple this recipe. Once made it will live happily in your fridge for 10 days. And if you don’t have cheesecloth, you can find one on Amazon.
Use my Cream Cheese in these recipes:
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Learn How to Make Cream Cheese at home with a few ingredients! Once you know this simple recipe, you can make your own for my cheesecake recipes & more!
- 4 cups (32oz /1000ml) whole milk (full fat, not low fat)
- 2-3 tablespoons lemon juice (lime juice or white vinegar)
- 1/4 - 1/2 teaspoon salt (read notes)
- In a heavy bottomed saucepan, heat themilk on med-high. Stirring constantly until it starts to a rolling simmer.
- Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1 minute intervals. Continue stirring constantly.
- Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happens within a few minutes.
- Lay a sieve with a cheesecloth over a large bowl. Pour the curd mix into the sieve. Let it strain and cool for about 15 minutes.
- Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.
- Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
- This cream cheese must be stored in the fridge. I always use it within 7 day but can last as long as up to 2 weeks.
SMALL CURDS: I have heard feed back that lemon juice yields a smaller amount of curd than vinegar, and this may very well be true for pasteurized milk. Choose a white vinegar, cider vinegar/white wine vinegar will do it. When using lemon juice use it fresh from the fruit.
Salt: Just add 1/4 teaspoon of salt and then taste. If you would like it saltier then feel free to add more.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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