Cream Cheese
Creamy, tangy, and made with just three simple ingredients. No preservatives, no fuss—just delicious, spreadable cream cheese.
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Equipment
- 1 medium saucepan
- 1 fine mesh strainer
- 1 tea towel or a cheese cloth
- 1 Large bowl
- 1 spoon or ladle
- 1 blender or food processor optional
Ingredients
- 4 cups of whole milk preferably not ultra-pasteurized
- 1 medium lemon about 2-3 tablespoons
Instructions
- Heat 4 cups of milk in a medium saucepan over medium heat, stirring occasionally to prevent scorching. Once it reaches about 175°F to 185°F, turn off the heat.
- Once the milk is hot, turn off the heat and stir in the juice of one lemon (or 2-3 tablespoons). You should start to see the milk curdle after a minute or two. Let it sit undisturbed for about 5 minutes to fully separate into curds and whey.
- Line a strainer with a cheesecloth or thin tea towel over a large bowl. Carefully pour the curdled milk into the strainer. Let drain for about 30 minutes.
- For a smoother structure, transfer the curds to a food processor and blend until smooth and creamy.
- Store your homemade cream cheese in an airtight container in the fridge. It’ll keep for up to one week.
Notes
Notes
- Want a creamier version? Use 2 cups of heavy cream and 2 cups of whole milk instead of 4 cups of whole milk.
- Try mixing in salt, fresh herbs, garlic, honey, or even chopped fruit for different flavor variations.
- A splash of cream at the end will make the texture even richer.
- Don’t toss the leftover whey! Use it in smoothies, for soaking grains or beans, as a soup base, or in baking recipes.
Tips for Success
Use whole milk – The higher fat content gives you a richer, creamier result.Don’t skip the acid – You need lemon juice (or vinegar) to separate the curds from the whey.
Vinegar works too – If you’re out of lemons, plain white vinegar is a fine substitute.
Be patient with straining – The longer you let it drain, the thicker your cream cheese will be.
Servings: 1 cup