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How to make Cream Cheese - 2 ingredient Homemade Cream Cheese. No cultures needed and it takes minutes to make.

How to Make Cream Cheese (Bold Baking Basics)

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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!

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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.

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Do you like Cheesecake? I have plenty of recipes where you can use my Homemade Cream Cheese like my No-Bake Oreo Cheesecake, my No-Bake Strawberry Cheesecake and even my Tiramisu Cheesecake.

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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.

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Use my Cream Cheese in these recipes:

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4.52 from 143 votes
How to make Cream Cheese - 2 ingredient Homemade Cream Cheese. No cultures needed and it takes minutes to make.
How to Make Cream Cheese
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

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!

Course: Dessert
Cuisine: American
Servings: 1 cup
Author: Gemma Stafford
Ingredients
  • 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)
Instructions
  1. In a heavy bottomed saucepan, heat themilk on med-high. Stirring constantly until it starts to a rolling simmer.
  2. Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1 minute intervals. Continue stirring constantly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

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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Meet Gemma

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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922 Comments

Write a Comment and Review

  1. Carlene S. on December 10, 2018 at 2:08 am

    Hi Gemma,
    I just tried your cream cheese recipe. I followed it exactly as the recipe calls. I did not get a smooth Cream cheese. What I did get is Ricotta cheese. Ricotta cheese is not the same as cream cheese. Ricotta has a grainy texture. Cream cheese is very smooth with no grainy texture. Tastes very good though for Ricotta cheese. 😉

    • Gemma Stafford on December 10, 2018 at 3:52 am

      Hi Carlene,
      haha! yes, I know, but neither is is ricotta, which is actually made with the whey of the milk.
      The milk you use matters here, and the size of the curd changes with the acid used, then you cream it, that is what cream cheese is, a creamed curd. The larger the curd the easier it is to cream, and full fat milk works best.
      I am happy that you tried this recipe, experiment a bit with it, you can get it to cream too, other bold bakers have managed this really well too,
      Gemma 🙂

  2. Jocel Tolentino on December 9, 2018 at 12:01 am

    Hi, I would like to know a simple recipe in making flavored cream cheese to be partnered with crinkle cookies.

  3. Elizabeth Wagner on December 1, 2018 at 1:59 pm

    Hello Gemma.
    I’d like to try and make my own cream cheese,but I’m not too sure about it. Kinda fearful,I guess, of failing. I’d like to know, the milk that I have is pasteurized, homogenized whole milk. Is that alright? And can I use Braggs apple cider vinegar for it? Will it change the flavor? Can I use a blender,because I don’t have a food processor. Please help. Thank you in advance!!!

    • Gemma Stafford on December 2, 2018 at 3:46 am

      Hi Elizabeth,
      Try it! you can do it with a little milk, to experiment as it were.
      If you use your blender you need to do little amounts at a time, as it may bind in the small space. If you have an electric hand mixer you can try that one. Use a full fat milk for best results.
      Let us know how it worked,
      Gemma 🙂

  4. Monique on November 24, 2018 at 10:54 am

    How many times do I have to make this recipe to equal a block of 8 oz cream cheese block from the store?

    • Gemma Stafford on November 24, 2018 at 5:58 pm

      Make double the amount Monique.

      Hope this helps,
      Gemma.

      • Anna on December 3, 2018 at 10:59 pm

        Isn’t 8 oz a cup though? So double would be two blocks? I’m curious if you can freeze this or better to just make as needed.

        • Gemma Stafford on December 7, 2018 at 2:47 am

          Hi Anna,
          Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
          I hope this helps, it is confusing I know,
          Gemma 🙂

  5. Bigger bolder baker on November 20, 2018 at 9:14 pm

    Hi Gemma, thanks for always making life easy in the kitchen for us with all basics and recipes, would like to know if I can make the cream cheese ahead of time and freeze it for whenever I need it?

    • Gemma Stafford on November 21, 2018 at 8:31 am

      Hi there,
      Yes! no good reason not to! you can defrost this in the fridge for best results.
      Good that you are with us #boldbaker,
      Gemma 🙂

  6. Mandy on November 20, 2018 at 6:37 pm

    Thank you for sharing this! I have made my own cream cheese several times thank to you ❤ Was wondering if it would be possible to substitute evaporated milk, as I have a few gallon size cans of it and am running out of things to make. Thanks again for sharing!

    • Gemma Stafford on November 21, 2018 at 7:03 am

      Hi Mandy,
      wow! that is a lot of evaporated milk!!
      you can make some Dulce De Leche! 400ml of evaporated milk to one cup (150g) of sugar. This is a quick method, it will take about 30 minutes of simmering.
      I am not sure about the cheese though. I would have to try it. I think the long evaporation process may denature the milk, making it difficult to get a good curd. There are a few tutorials online, but I am not too sure! sorry,
      Gemma 🙂

      • Mandy on November 22, 2018 at 6:09 pm

        Thank you for responding – and for another great recipe ❤ It definitely is ALOT of milk. If I’d known the cans were gallon size when a family member asked if I was interested in a few cans of evaporated milk she had leftover when she closed her catering business I probably wouldn’t have been so quick to say yes! I was tempted to just try it and find out but I hate waste, even when I have so much! Thanks again for the response and for all the wonderful things you share with us. Our Thanksgiving was delicious because of you! Happy holidays!

        • Gemma Stafford on November 23, 2018 at 5:07 am

          Hi Mandy,
          you and me both! hate waste, cannot bear to throw food away, though we produce so much here, we always find a home for it.
          Thank you for your kind words, delighted you had a great Thanksgiving. Christmas is coming fast! I hope that will also be good for you and your family,
          Gemma 🙂

  7. Janet king on November 18, 2018 at 10:21 am

    If you use a cup or two full fat live culture yogurt to Milk instead of the lemon or vinager you get will get a very good ricotta. The whey can be used for bread or soup as well.

    • Gemma Stafford on November 19, 2018 at 8:50 am

      Great tip, thank you!

  8. qtface on November 17, 2018 at 4:51 pm

    I just made cream cheese with your recipe, it was easy & it is good, I’m the crazy lady on fb that told you carragenan in commerical cream cheese hurts my guts terribly, now I can make my own. I tripled your recipe (we are making pumpkin cheesecake), it made 30 ounces for me.

    • Gemma Stafford on November 18, 2018 at 6:56 am

      Hi there,
      I am delighted! well done you, that was quite a production, I am delighted you managed that so well.
      Onward and upwards now, happy baking,
      Gemma 🙂

  9. Dawn Sarno on November 14, 2018 at 6:51 pm

    Can you use Lactaid free milk?

    • Gemma Stafford on November 15, 2018 at 2:19 am

      Hi Dawn,
      Lactose is the sugar of milk, as I know you know. Milk will still curdle without the lactose, but the process of removing it denatures the milk to a degree. You can still make cheese, but do use vinegar, a good cider vinegar will do it, that will yield a larger curd.
      Thank you for being in touch,
      Gemma 🙂

  10. Christyana Rose on November 12, 2018 at 12:05 am

    Gemma… I am gonna try this out… Do I use it exactly in a recipe for frosting like I would do a store bought cream cheese? Do I need to make any alterations in the frosting recipe? I am gonna use it to frost my red velvet cake. Is this a good choice for it?

    • Gemma Stafford on November 12, 2018 at 8:04 pm

      Hi Christyana,

      For my homemade cream cheese it’s harder to get it completely smooth like you get with store bought cream cheese. That’s why I don’t always recommend it for frosting. Just because it can be a bit grainy.

      Hope this makes sense.
      Gemma.

  11. Evy on November 11, 2018 at 8:01 pm

    Hi Gemma,

    I have kefir grains to ferment milk, can I use the fermented milk instead of the lemon/vinegar process? or the flavor will be different?
    Thank you for all your recipes, I love your website!

    • Gemma Stafford on November 12, 2018 at 9:49 am

      I think that would work although ive never used that before. Let me know! Enjoy!

  12. Patricia Copeland on November 11, 2018 at 4:33 pm

    Hi, Gemma! you can also add a small amount of heavy (whipping) cream. It really smooths it out.

    • Gemma Stafford on November 11, 2018 at 6:22 pm

      that’s a great tip too, Patricia. I’ll try that next time. I should make this again soon.

      Best,
      Gemma.

    • SSam on November 26, 2018 at 1:22 am

      At what point would you add the cream?

      • Gemma Stafford on November 26, 2018 at 1:31 am

        Hi there,
        I am not too sure of the thread but I can answer this for you.
        Cream cheese can be made with milk of any sort once you can get a curd to form.
        As you use a richer/creamier milk you get a richer creamier cheese, until you get to a mascarpone type cheese (https://www.biggerbolderbaking.com/mascarpone-cheese-recipe/). You start with the milk/cream level you wish to finish with. 1/2 & 1/2 makes a really lovely cream cheese too. The lower the fat level the more you will rely on a good vinegar to form a nice curd.
        I hope this is of help,
        Gemma 🙂

  13. Prateek on November 10, 2018 at 9:05 pm

    Hi Gemma, I’ve used this recipe to make cream cheese frosting and cold cheesecakes, the results were amazing, so, thanks for the recipe.
    I was wondering if I could use this cream cheese to make baked cheesecake as well? A friend of mine tried it with home made cream cheese and it came out really dry, so I was a bit skeptical to try it on my own.

    • Gemma Stafford on November 12, 2018 at 5:56 am

      Hi Prateek,
      I think you can, but it depends on the other ingredients. Generally for a baked cheesecake you wil lhave cream cheese, sour cream/yogurt, eggs/ flavoring and a very little flour. Find a good recipe. If the cheese seems a little dry add a little milk/cream as you whip it, I think it will be good.
      I hope this is of help,
      Gemma 🙂

  14. Rhonda on November 10, 2018 at 5:51 pm

    I have only just found your site and I love your recipes and how simple they are . Thank you so much for sharing !

    • Gemma Stafford on November 12, 2018 at 10:09 am

      Hello there! I’m delighted to hear that!

  15. Sarah on November 10, 2018 at 12:29 pm

    Hi! I tried to make this and I came really grainy and won’t smooth, any suggestions to fix it?

    • Gemma Stafford on November 12, 2018 at 10:21 am

      Hi there, great question! Did you blend the cream cheese thoroughly after?

  16. Marilynn Troiano on November 7, 2018 at 8:54 pm

    Hi Gamma
    I love your videos and tips on making things from scratch! One quick question for you on this creamed cheese recipe… would it work with goats milk and if so, would you recommend using lemon juice or vinegar with it?

    • Gemma Stafford on November 8, 2018 at 2:47 am

      Hi Marilyn,
      There is a method for this, but I think you need a culture for best results. However, there is no reason not to try a sample. I would use vinegar for this rather than lemon juice. Choose the best milk you can get, fresh from the farmer if possible. Do a bit of reading about this too, there is some great advice online for specialist cheeses.
      Thank you for this question, let us know if you try it,
      Gemma 🙂

  17. Amna on November 3, 2018 at 1:13 pm

    The cream cheese turned out great (I could still taste the lemon so I might reduce the quantity of lemon juice because I approximated amount for 5 and 1/2 cups of milk). Will definitely make it again.

    • Gemma Stafford on November 4, 2018 at 5:47 am

      Hi Amna,
      Yes! Delighted to hear this, thank you so much for letting us know,
      Gemma 🙂

  18. Firdose on November 2, 2018 at 9:21 am

    Can I use this for cream cheese frosting?

    • Gemma Stafford on November 3, 2018 at 4:59 am

      Hi there,
      sure you can, no reason not to,
      Gemma 🙂

  19. Ava on November 1, 2018 at 11:23 am

    Hi Gemma I just wanted to say thank you coz you are a life saver … I tried this recipie of ure’s and it came great … I’m so happy that I can make this cream at home so easily coz it so so expensive to buy here

    • Gemma Stafford on November 1, 2018 at 3:47 pm

      Thanks so much, Ava. It makes me very happy to hear that 🙂

      Gemma.

  20. MikeT482000 on October 29, 2018 at 10:37 am

    While this is a soft cheese it is not cream cheese! By using Lemon juice you are making lemon cheese curd! Very tasty in my opinion and is amazing to use as a spread alone or with herbs. Using Vinegar you are making Whole-milk Ricotta! that you can use as you would Whey Ricotta! Of course these can all be used in place of Cream Cheese, they do not taste the same and cultured cream Cream Cheese! I have been making cheese at home for 20+ years and I can tell you from personal experience, that it is not only fun to do, but the results you get are amazing! If you are interested in trying your hand at Home Cheese making I would start with the book: Home Cheese Making, By Ricki Carroll! Tones of information and resources!

    • Gemma Stafford on October 30, 2018 at 5:25 am

      Hi Mike,
      Thank you, and most interesting it is too. I agree, this is a type of farmers cheese/cottage cheese, and I suppose a good alternative to a cultured cheese.
      As you can imagine lots of people would never get around to the cheese making process, so we offer this as an alternative.
      I have to say I am a bit fascinated with the entire process of cheese making and I certainly will take a look at that book.
      Thank you for being in touch, and for your input,
      Gemma 🙂

  21. Orangedrm on October 26, 2018 at 1:42 pm

    Gemma,
    I use a lot of cream cheese so I decided to try this recipe when I found it. I bake a lot so I figure it would be great in recipes to make it ahead and have it. Well, I tried the recipe and had a problem with the curd. You said to use the full fat milk, which I used whole milk, it was regular whole milk I have that we get here. I could not get it to the curd going it was very, very little I had to threw it away and hated to waste it, but was no good. I am using the wrong milk? or something else? I did use lemon juice at the time it was all I had. Please help!!
    Charlene W.

    • Gemma Stafford on October 28, 2018 at 4:09 am

      Hi there,
      I do not know why this is a problem for some and not for others. I think you did nothing wrong, but there may have been something wrong with the lemon juice. In order for it to work well in this recipe it needs to be from the fruit, not from a bottle of juice. The alternative is to use a good quality vinegar, a cider vinegar/white wine vinegar/rice vinegar.
      Remember this is a traditional thing, it is the start of a cheese, the formation of a curd. vinegar seems to make a larger curd. It is a bit trickier to make a cream cheese from an ultra pasteurized/UHT milk.
      Did this help?
      Gemma 🙂

      • Orangedrm on October 30, 2018 at 2:58 pm

        Yes, Gemma, thank you I will try it.

  22. Jason Cranford on October 25, 2018 at 8:08 pm

    Can you make cream cheese from skim or almond milk. If so, what do you recommend me use with it to curd?

    • Gemma Stafford on October 27, 2018 at 3:18 pm

      Hi Jason,

      you can make it form skimmed milk but not from a nut milk. It’s really best if you use full fat milk and not skimmed because the more fat in the milk the more curds it will yield.

      Best,
      Gemma.

  23. Jane chambers on October 24, 2018 at 6:43 am

    Help… it looked sooooo easy, but I’ve had a complete fail and I’ve just poured a litre of whole fresh milk down the sink! I followed the YouTube video. I now see on your website that others have had isdues too, that as the milk was pasturised that i should perhaps have used vinegar and not lemon juice … pity that wasn’t mentioned imo. Other than that i have no idea what went wrong….. I’m frustrated and tbh with the total waste of food, pretty cross too as I’m sure you can imagine. Any suggestions as to what went wrong please? Tia, Jane, UK

    • Gemma Stafford on October 25, 2018 at 6:04 am

      Hi Jane,
      Really this should work for you with lemon juice. The lemon juice must be from a lemon, not from the commercial juice.
      Vinegar may make a larger curd in a skimmed milk, but I do not have an issue with lemon juice in full fat milk.
      I am sorry that you wasted your milk, I feel your pain, I hate to waste food too.
      I hope I helped you to figure this out,
      Gemma 🙂

      • Jane Chambers on October 25, 2018 at 2:55 pm

        Thanks Gemma, I appreciate you responding. I did some research this afternoon and my error was not to get the milk nearly hot enough (i had used commercial lemon juice but i understand that will work but freshly squeezed is likely better). I found that a range between 180°-212° is needed, which is the detail behind your own instructions. Anyway, I had another go this afternoon and i used a thermometer to ensure it got over 180° before starting to add the acid. I’m pleased to report that it worked. Result. Thank you for you input.

  24. Moira on October 23, 2018 at 1:28 am

    Hello again Gemma! Can I use reconstituted milk for this?

    • Gemma Stafford on October 23, 2018 at 11:32 am

      Hi Moira,
      Yes! and there are recipes online for this. Really though it is just about following the suggestions on the pack for the powdered milk, and then the method for the cream cheese. Milk powders tend to be low fat as fat does not hold up well in dried form. Use vinegar as the culture for best results. Try a small amount to test the idea. Do let us know how you get on with this,
      Gemma 🙂

  25. malala mavwali on October 23, 2018 at 12:45 am

    hai gemma,

    can i bake a cheese cake with this cream cheese? not the no bake ones.

    • Gemma Stafford on October 23, 2018 at 12:09 pm

      Hi there,
      Sure you can, it will be perfect for that purpose.
      Good to have you baking with us,
      Gemma 🙂

  26. Roseanne Alcala on October 22, 2018 at 8:42 pm

    hi! can I use fresh milk or sterilized milk instead of whole milk? I can’t find whole milk in our place. thank you. 🙂

    • Gemma Stafford on October 23, 2018 at 12:38 pm

      Hi Rosanne,
      Do use fresh milk. Sterilized milk has been denatured, and may not form a good curd for you. Fresh is always best!
      Gemmma 🙂

  27. Tarkus on October 22, 2018 at 8:28 pm

    I followed the cream cheese recipe using lime juice as we can’t buy lemons in Goa. The curds were like little rubber balls and crumbed in the blender. I got over it by added a little cream. What did I do wrong?

    • Gemma Stafford on October 23, 2018 at 12:50 pm

      Hi there,
      Lucky you living in Goa!
      The lime will not give you quite the same curd as vinegar or lemon juice. For a low fat milk use vinegar for best results. Limes are slightly more acidic than lemons, but it is a different make up. For some reason Lemon juice seems to do a better job on this recipe.
      Adding the cream was genius, it is what I would have suggested, a little milk would help too.
      Next time try a white vinegar, a rice vinegar will do it for you too. full fat milk will also give the better result,
      Gemma 🙂

  28. Donna on October 22, 2018 at 6:59 am

    I am living in Chad, Africa right now. Finding any milk product is a challenge, but we do have full fat milk powder. Any insight on the success one might have using milk powder (Nido)? I think I will try, but everything is so very expensive, even to waste 4cups makes me cringe. Thanks in advance.

    • Gemma Stafford on October 23, 2018 at 6:08 am

      Hi Donna,
      I am so aware of the difficulties around the world in sourcing and affording the ingredients we get so readily here and in other parts of the world. It seems unfair. A lot of it is to do with the climate, the culture and the ability to keep fresh dairy produce in good condition. It is so perishable.
      You can make a cream cheese with powdered milk, use 1 measure of powdered milk to 2 of water, bring to a simmer, you need to get it to 180c, then add the lemon juice or vinegar, remove from the heat and allow to stand at room temperature until cold, strain through a fine sterile cloth, and refrigerate.
      You can try this with a very small amount to test the theory, that is the beauty of this!
      I hope this helps,
      Gemma 🙂

  29. Stephanie on October 21, 2018 at 9:44 pm

    I was wondering if you can use 2% milk to make cream cheese instead of whole milk I know whole milk would probably have better results but I was just wondering

    • Gemma Stafford on October 22, 2018 at 2:20 am

      Hi Stephanie,
      The fat in milk has no effect on whether or not it will form a curd. You are right, it will be less rich, but other than that you are good to go!
      Vinegar is a better culture for a low fat milk, will give you a larger curd to work with.
      I hope this is of help,
      Gemma 🙂

  30. Teena on October 21, 2018 at 2:18 pm

    You say use fresh milk. Will pastured milk work the same?

    • Gemma Stafford on October 21, 2018 at 2:48 pm

      Yes absolutely pasteurized milk works well for this recipe.

      Gemma.

  31. Liz on October 14, 2018 at 3:03 pm

    I had no idea you could make cream cheese this way!!! Has anyone tried it with unsweetened nut milk like almond or cashew?

    • Gemma Stafford on October 16, 2018 at 6:58 am

      Hi Liz,
      There are suggestions for this online. Cashew is a particular suggestion. I think it may work really well, but it will be a different thing. just google ‘Cashew nut cream cheese’ there are so many recipes there for you.
      I hope this is of help,
      Gemma 🙂

      • liz martin on October 16, 2018 at 7:47 am

        Thanks! I will post when I try it.

  32. Anisoara on October 13, 2018 at 6:33 am

    Thank you very much for the home made cream cheese recipe! I will definitely try it. You are right. It may not be very suitable for cheese cake. I used 10% fat Greek yogurt in cheese cake and it came out very good. The only thing is that you need to strain the yogurt through cheesecloth overnight and then you can use it in lieu of cream cheese. There will be a slight sour tinge to it, but the sugar will easily compensate for that.
    Thank you once again for all your lovely recipes!

    • Gemma Stafford on October 14, 2018 at 8:38 am

      Hi there,
      what a great tip! Thank you for this. It is a matter of further straining the yogurt, removing even more of the whey, almost a curd! Well done you.
      Other bold bakers will be delighted with this tip,
      Gemma 🙂

    • Cynthia Robinsin on October 15, 2018 at 11:42 pm

      I have always made cheesecake from strained yogurt. I would use FULL FAT QUALITY yogurt leave it to drain overnight in the fridge. That cheesecake was amazing! People asked for the recipe & we’re shocked to learn it was made from yogurt “cheese” !

      • Gemma Stafford on October 17, 2018 at 6:54 am

        Hi Cynthia,
        that is great,I was aware of this method, and it too is how Greek yogurt is made. Now oyu need to fill us in on the recipe for the rest of the filling!
        Thank you for taking the time to let us know,
        Gemma 🙂

  33. Catherine on October 10, 2018 at 7:50 pm

    I used whole milk as recommended (3.25%M.F.), but would this same recipe work with higher milk fat content (eg half and half or coffee cream)?

    • Gemma Stafford on October 11, 2018 at 4:16 am

      Hi Catherine,
      YES!
      Mascarpone is a farmers/fresh cream cheese too, and that is made with high fat cream. 1/2 and 1/2 makes a great cream cheese, very delicious!
      The cream/milk needs to be fresh in order for the culture/lemon juice/vinegar to work. The vinegar produces a larger curd.
      I hope this helps,
      Gemma 🙂

  34. Vicky on October 10, 2018 at 8:24 am

    This is probably very good but way too much work for cream cheese.

    • Gemma Stafford on October 10, 2018 at 8:53 am

      Hi Vicky,
      Haha! and if you can readily buy it, and at the right price,then you may be right!
      Our audience is widely spread all over the world, where these products are not so easily located, or often really expensive, so for them it seems easy!
      Carry on baking in any case, good to have you with us,
      Gemma 🙂

      • NatInPW on October 11, 2018 at 6:02 pm

        Gemma – probably there other low-carb dieters like myself who want to control the sugar/carbs in our ingredients. I’m diabetic, but would like to enjoy an occasional cream-cheese based recipe (like cheesecake using substitute sweeteners). So while it may be a lot of work, it will hopefully be a good alternative for those trying to eliminate carbohydrates as much as possible which might get introduced in the commercial production of cream cheese.

        So thank you for this recipe. I hope to use it to make a cheesecake soon.

        • Gemma Stafford on October 16, 2018 at 1:42 am

          Hi Natin,
          You are right, there are lots of people who would choose to reduce carbs/sugars in their diets. Some for serious health reasons, others because they wish to, or that they consider sugars/carbs to be bad boys! I tend to think moderation in all things. The exception being people with diabetes, such a serious condition, and yet there is a desire for an occasional treat. This cream cheese recipe should be of help to you, the higher the fat in the milk the richer and more satisfying the result, do try it!
          You are coming to this at a time when there are a number of great alternative sugars available. Here we use one called Lakanto, but there is Truvia, and Swerve, really all much the same thing, using either monk fruit or stevia for the sweetness, and an alcohol sugar such as erythritol or xylitol, which will caramelize, and behave like real sugar in a bake. Stevia and Monk fruit will not caramelize on their own, but will be great in drinks and some puddings/custards etc. Do a little research into these products, they are a little expensive at the moment, but for you it would be so worth it!
          I hope this is of help, thank you for being in touch,
          Gemma 🙂

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