The Best Homemade Cream Cheese
The Best Homemade Cream Cheese
Ingredients
- 1 litre full cream milk
- 250 g fresh cream
- 3 tablespoons white vinegar, to 3 1/2 tablespoons, as needed
- 1/2 teaspoon fine salt
- 2 tablespoons fresh cream, for blending finish
- 5 g unsalted butter
Instructions
- 1
In a large bowl, combine the full cream milk and 250 g of fresh cream, mixing them well.
⏱️ 2 min
- 2
Transfer the milk and cream mixture to a heavy cooking pot or pan. Place it over medium heat and gradually heat the mixture until it reaches a temperature of 85–90°C. Do not allow it to come to a rolling boil. Once the desired temperature is reached, reduce the heat to low.
⏱️ 10 min•🌡️ 85
- 3
While the heat is on low, begin adding the white vinegar 1 tablespoon at a time, stirring gently after each addition. Continue adding vinegar gradually until the whey clearly separates from the curds. You may need between 3 to 3 1/2 tablespoons of vinegar. Once fully split, keep the mixture on low heat for about 30–60 seconds, then turn off the heat. Let it sit undisturbed for 2–3 minutes.
⏱️ 5 min
- 4
Strain the mixture through a muslin cloth or a clean cotton cloth. Gently rinse the curds with a little water to remove any sharp vinegar taste. Allow the curds to drain for 5–7 minutes. Be careful not to over-squeeze, as this can result in a dry cream cheese.
⏱️ 10 min
- 5
Transfer the drained curds to a blender. Add the 2 tablespoons of fresh cream, 1/2 teaspoon of fine salt, and 5 g of unsalted butter to the blender.
⏱️ 3 min
- 6
Blend the mixture until it is super smooth, glossy, and silky. If needed, scrape down the sides of the blender and blend again to achieve a premium texture.
⏱️ 5 min
- 7
Transfer the blended cream cheese to a clean bowl or an airtight container. Refrigerate for a minimum of 4 hours to allow it to firm up and achieve a perfect spreadable, store-quality texture.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Homemade Cream Cheese
- 1 litre full cream milk
- 250 g fresh cream
- 3 tablespoons white vinegar, to 3 1/2 tablespoons, as needed
- 1/2 teaspoon fine salt
- 2 tablespoons fresh cream, for blending finish
- 5 g unsalted butter
Instructions
- 1
In a large bowl, combine the full cream milk and 250 g of fresh cream, mixing them well.
⏱️ 2 min - 2
Transfer the milk and cream mixture to a heavy cooking pot or pan. Place it over medium heat and gradually heat the mixture until it reaches a temperature of 85–90°C. Do not allow it to come to a rolling boil. Once the desired temperature is reached, reduce the heat to low.
⏱️ 10 min•🌡️ 85 - 3
While the heat is on low, begin adding the white vinegar 1 tablespoon at a time, stirring gently after each addition. Continue adding vinegar gradually until the whey clearly separates from the curds. You may need between 3 to 3 1/2 tablespoons of vinegar. Once fully split, keep the mixture on low heat for about 30–60 seconds, then turn off the heat. Let it sit undisturbed for 2–3 minutes.
⏱️ 5 min - 4
Strain the mixture through a muslin cloth or a clean cotton cloth. Gently rinse the curds with a little water to remove any sharp vinegar taste. Allow the curds to drain for 5–7 minutes. Be careful not to over-squeeze, as this can result in a dry cream cheese.
⏱️ 10 min - 5
Transfer the drained curds to a blender. Add the 2 tablespoons of fresh cream, 1/2 teaspoon of fine salt, and 5 g of unsalted butter to the blender.
⏱️ 3 min - 6
Blend the mixture until it is super smooth, glossy, and silky. If needed, scrape down the sides of the blender and blend again to achieve a premium texture.
⏱️ 5 min - 7
Transfer the blended cream cheese to a clean bowl or an airtight container. Refrigerate for a minimum of 4 hours to allow it to firm up and achieve a perfect spreadable, store-quality texture.
⏱️ 240 min