Homemade Cream Cheese
Homemade Cream Cheese
Ingredients
- 4 cups whole milk
- 4 tablespoons lemon juice
- 1/2 teaspoon salt
Instructions
- 1
In a medium saucepan, bring the whole milk to a low boil while constantly stirring to prevent scorching.
⏱️ 8 min
- 2
Once the milk is boiling, add the lemon juice and stir gently to combine. You will notice the milk beginning to curdle.
⏱️ 1 min
- 3
Remove the saucepan from the heat and let it sit for 5 minutes to allow the curds to fully separate from the whey.
⏱️ 5 min
- 4
Place a fine-mesh strainer over a large bowl and line the strainer with a double layer of cheesecloth. Carefully pour the milk and curd mixture into the cheesecloth-lined strainer, allowing the whey to drain into the bowl below.
⏱️ 2 min
- 5
Gather the corners of the cheesecloth and gently squeeze to remove some of the excess liquid from the curd. Be careful not to squeeze too hard, as this can make the cream cheese too dry. Reserve the strained liquid (whey) in case you need it later for consistency.
⏱️ 2 min
- 6
Transfer the strained curd and the salt to a food processor or blender.
⏱️ 1 min
- 7
Blend the mixture until it is smooth and creamy. Scrape down the sides of the processor as needed to ensure everything is well combined.
⏱️ 3 min
- 8
If the cream cheese is too thick for your liking, add 1 tablespoon of the reserved whey back into the food processor or blender and blend again. Repeat this process, adding whey 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min
- 9
Place the homemade cream cheese in an airtight container and refrigerate until it is thoroughly cold and firm, which will take at least 2 hours.
⏱️ 120 min
- 10
Store the cream cheese in the refrigerator for up to a week. This recipe makes about 4 ounces of cream cheese.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cream Cheese
- 4 cups whole milk
- 4 tablespoons lemon juice
- 1/2 teaspoon salt
Instructions
- 1
In a medium saucepan, bring the whole milk to a low boil while constantly stirring to prevent scorching.
⏱️ 8 min - 2
Once the milk is boiling, add the lemon juice and stir gently to combine. You will notice the milk beginning to curdle.
⏱️ 1 min - 3
Remove the saucepan from the heat and let it sit for 5 minutes to allow the curds to fully separate from the whey.
⏱️ 5 min - 4
Place a fine-mesh strainer over a large bowl and line the strainer with a double layer of cheesecloth. Carefully pour the milk and curd mixture into the cheesecloth-lined strainer, allowing the whey to drain into the bowl below.
⏱️ 2 min - 5
Gather the corners of the cheesecloth and gently squeeze to remove some of the excess liquid from the curd. Be careful not to squeeze too hard, as this can make the cream cheese too dry. Reserve the strained liquid (whey) in case you need it later for consistency.
⏱️ 2 min - 6
Transfer the strained curd and the salt to a food processor or blender.
⏱️ 1 min - 7
Blend the mixture until it is smooth and creamy. Scrape down the sides of the processor as needed to ensure everything is well combined.
⏱️ 3 min - 8
If the cream cheese is too thick for your liking, add 1 tablespoon of the reserved whey back into the food processor or blender and blend again. Repeat this process, adding whey 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 2 min - 9
Place the homemade cream cheese in an airtight container and refrigerate until it is thoroughly cold and firm, which will take at least 2 hours.
⏱️ 120 min - 10
Store the cream cheese in the refrigerator for up to a week. This recipe makes about 4 ounces of cream cheese.