To make cream cheese at home, you can follow this straightforward method using just a few ingredients:
Ingredients
- 8 cups whole milk (do not use skim or low-fat milk)
- 5 tablespoons fresh lemon juice (or white vinegar)
- ½ teaspoon salt (optional)
Instructions
-
Heat the Milk
Pour the whole milk into a large, heavy-bottomed pot. Heat it over medium-high heat, stirring frequently to prevent scorching, until it reaches a rolling simmer (small bubbles form around the edges but it does not boil). -
Curdle the Milk
Remove the pot from heat and stir in the lemon juice. Let the mixture sit undisturbed for 5-10 minutes. The acid causes the milk to curdle, separating into curds (solid) and whey (liquid). -
Strain the Curds
Pour the curdled milk through a fine mesh strainer lined with cheesecloth to separate the curds from the whey. Rinse the curds under cold water to remove excess acidity, then strain again to remove as much liquid as possible. -
Blend the Curds
Transfer the strained curds to a blender or food processor. Add salt if using, and blend until smooth and creamy. If you want a richer texture, you can add a bit of the reserved whey or some heavy cream. -
Chill and Serve
Scoop the cream cheese into a container, cover, and refrigerate for 30 minutes to an hour to firm up. It is now ready to use on bagels, in recipes, or flavored with herbs, honey, or other additions.
Notes
- Store homemade cream cheese in an airtight container in the refrigerator for up to 7-10 days.
- You can substitute part of the milk with heavy cream for extra creaminess.
- The leftover whey can be saved and used in baking or smoothies.
This method yields a fresh, creamy, and tangy cream cheese with minimal ingredients and effort
