Bold Baking Basics, Homemade Ingredients

How to Make Cream Cheese (Bold Baking Basics)

4.42 from 277 votes
My Homemade Cream Cheese recipe could not be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese.
How to make Cream Cheese - 2 ingredient Homemade Cream Cheese. No cultures needed and it takes minutes to make.

Hi Bold Bakers!

To say I have received tons of requests for this recipe is an understatement because 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 completely different texture from country to country.

I usually only like to use ingredients that are accessible to you no matter what country you’re in, however, some ingredients still aren’t as mainstream as you would think. So what do we do? We make our own!

How to Make Homemade Cream Cheese

This Homemade Cream Cheese could not be easier to make, because everything you need to make rich, creamy, and tangy cream cheese is most likely already in your fridge.

Believe it or not, myHomemade Cream Cheese is actually made with milk. I use whole milk in this recipe to get the richness we all know and love in a thick cream cheese. It starts with milk, then I use lemon juice. That’s right: these 2 ingredients create a reaction which curdles the cheese. Then it’s just the process of straining the cheese from the whey, and what I have left is the beginnings of my cream cheese.

After blending thoroughly, I transfer the mix to an airtight container and store it in the fridge. This way, I always have cream cheese waiting on me for baking, cooking, and of course, spreading onto a freshly toasted bagel!

How to make Cream Cheese, diy cream cheese, cream cheese recipe, making cream cheese, farmers cheese recipe, homemade cream cheese recipe, how to make cream cheese at home, 2 ingredient cream cheese, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, DIY videos, DIY recipes,how to videos, how to reicpes, how to recipes,best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, baking techniques, simple baking techniques, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Is This the Same As Regular Cream Cheese?

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 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.

If you find after blending the cream cheese is a bit gritty, just keep on going. The added salt will season the cream cheese and help the curdles to break down farther into the most lovely smooth cream cheese.

How to make Cream Cheese, diy cream cheese, cream cheese recipe, making cream cheese, farmers cheese recipe, homemade cream cheese recipe, how to make cream cheese at home, 2 ingredient cream cheese, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, DIY videos, DIY recipes,how to videos, how to reicpes, how to recipes,best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, baking techniques, simple baking techniques, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

How to Use This Cream Cheese, and Can You Bake With It?

This cream cheese can be used just like any other, it’s not just for topping and eating plain, it can be baked and cooked with as well. I love to use this cream cheese in my Best Ever Cream Cheese Frosting and of course in the glaze I use to finish off my No-Knead No-Machine Cinnamon Rolls! This cream cheese also acts as a great substitute for yogurt in lots of recipes, the versatility really is endless.

If you enjoy making your own homemade ingredients at home you will love learning how to make Homemade Butter!]

How to Store Cream Cheese

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. Just like any other dairy product, it’s important to store the cream cheese in an airtight container in the fridge. Since this is made with fresh milk, and has nothing added to preserve it, I suggest you use it within 10 days of making it.

How to make Cream Cheese, diy cream cheese, cream cheese recipe, making cream cheese, farmers cheese recipe, homemade cream cheese recipe, how to make cream cheese at home, 2 ingredient cream cheese, Recipes, recipe, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, DIY videos, DIY recipes,how to videos, how to reicpes, how to recipes,best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, baking techniques, simple baking techniques, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

Use my Cream Cheese in these recipes:

Don’t Miss a New Recipe! Sign up for my FREE Newsletter!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

Gemma's How to Make Cream Cheese

4.42 from 277 votes
My Homemade Cream Cheese recipe could not be easier to make, because everything you need to make rich, creamy, and tangy cream cheese is most likely already in your fridge.
Author: Gemma Stafford
Servings: 1 cup
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
My Homemade Cream Cheese recipe could not be easier to make, because everything you need to make rich, creamy, and tangy cream cheese is most likely already in your fridge.
Author: Gemma Stafford
Servings: 1 cup

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

  • In a heavy-bottomed saucepan, heat the milk 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 happen within a few minutes.
  • Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture 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 days but can last as long as up to 2 weeks.

Recipe Notes

SMALL CURDS: I have heard feedback 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.

 

Submit your own photos of this recipe

41 Images

Nason

Nason

Giselle.bg

Giselle.bg

Mary Aris

Cynthiavangoethem

1258
Comments & Reviews

avatar

newest oldest most useful
Jenni
Guest
Jenni
4 days ago

I’m sorry if this was asked already. any tweaks if using unpasteurized milk? Thanks! I’m excited to try this!!

Kamilia
Guest
Kamilia
6 days ago

Hi gemma, is it true tht by using rennet i will get more curd from raw milk??

Robert Leeman
Guest
Robert Leeman
6 days ago

Here in Nepal we have no food processors or cheese cloths. Can I use a mixer instead of a food processor? And is there any substitutes for a cheese cloth?

Mmeso
Guest
Mmeso
8 days ago

Wonderful.
Can I use apple cider vinegar instead of lemon juice?

Can use a blender instead of a food processor?

Lisa Rivera
Guest
Lisa Rivera
13 days ago

Will this be good to use in cheesecake? If so, how can you adjust recipe to homemade.

Tanya Brown
Member
Tanya Brown
13 days ago

Quick, easy and yummy. I used 2 x 1 litre long life Australia’s Own full cream milk that cost $2.60 in total and made 360g of cream cheese

Farooq
Member
Farooq
15 days ago

Hi Gemma
Can I replace cream cheese with mozzarella for pizza.

Augusta
Guest
Augusta
17 days ago

Can I use fresh raw milk from our cow to make cream cheese? Thank you.

Avalon.2020
Member
Avalon.2020
17 days ago

Hello Gemma!,
Thankyou for the recipe! Can I use this for cream cheese frosting? If so will it get the same results as normal store bought cream cheese?

Adina
Guest
Adina
19 days ago

Hi, I tried the recipe and it came out kind of like ricotta cheese (still tastes good, but not really cream cheese) where did I go wrong?
Thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford