How to Make Cream Cheese
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.
Course:
Ingredient
Cuisine:
American
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.
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Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.
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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.
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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.
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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.
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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.
Watch the Recipe Video!
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.
