Homemade Dairy Essentials: Butter, Cream Cheese, and Heavy Cream
Homemade Dairy Essentials: Butter, Cream Cheese, and Heavy Cream
Ingredients
For the Homemade Butter
- 2 quarts heavy cream, cold
- 1/2 cup cold water
- 1/4 teaspoon salt, optional
For the Homemade Cream Cheese
- 1/2 gallon whole milk
- 1/4 cup lemon juice, freshly squeezed, or white vinegar
- 1/2 teaspoon salt
For the Homemade Heavy Cream
- 1 gallon whole milk, unhomogenized, if possible
Instructions
- 1
Homemade Butter: Pour the cold heavy cream into a stand mixer bowl fitted with a whisk attachment. Begin whisking on medium-low speed, gradually increasing to medium-high.
⏱️ 2 min
- 2
Continue whisking. The cream will first turn into whipped cream, then become grainy, and finally separate into solid butterfat and liquid buttermilk. This process usually takes 7-15 minutes.
⏱️ 10 min
- 3
Once separated, pour off the buttermilk (save it for baking!). Transfer the butter solids to a bowl of cold water. Use a spatula or your hands to knead and press the butter, rinsing it in several changes of cold water until the water runs clear. This removes remaining buttermilk, which prevents spoilage.
⏱️ 5 min
- 4
Drain the butter well. If desired, knead in the 1/4 teaspoon of salt. Form the butter into a log or block and wrap tightly in parchment paper or plastic wrap. Store in the refrigerator.
⏱️ 3 min
- 5
Homemade Cream Cheese: Pour the whole milk into a large saucepan. Heat over medium heat, stirring occasionally, until it reaches 180°F (just before boiling).
⏱️ 8 min•🌡️ 180
- 6
Remove the milk from the heat and stir in the lemon juice (or vinegar) and salt. Let it sit undisturbed for 10-15 minutes, allowing the curds to separate from the whey.
⏱️ 15 min
- 7
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the cheesecloth-lined sieve. Let it drain at room temperature for 1-2 hours, then transfer to the refrigerator to continue draining for at least 8-12 hours, or up to 24 hours, for a firmer cream cheese.
⏱️ 10 min
- 8
Once drained to your desired consistency, transfer the cream cheese to an airtight container. Store in the refrigerator.
⏱️ 2 min
- 9
Homemade Heavy Cream: Pour the unhomogenized whole milk into a large, wide-mouthed jar or container. Cover loosely and refrigerate for 24-48 hours.
⏱️ 1 min
- 10
After chilling, a thick layer of cream will have risen to the top. Carefully skim off this layer using a spoon or ladle. This is your homemade heavy cream.
⏱️ 4 min
- 11
Store the homemade heavy cream in an airtight container in the refrigerator. The remaining skim milk can be used for other purposes.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Dairy Essentials: Butter, Cream Cheese, and Heavy Cream
Ingredients
For the Homemade Butter
- 2 quarts heavy cream, cold
- 1/2 cup cold water
- 1/4 teaspoon salt, optional
For the Homemade Cream Cheese
- 1/2 gallon whole milk
- 1/4 cup lemon juice, freshly squeezed, or white vinegar
- 1/2 teaspoon salt
For the Homemade Heavy Cream
- 1 gallon whole milk, unhomogenized, if possible
Instructions
- 1
Homemade Butter: Pour the cold heavy cream into a stand mixer bowl fitted with a whisk attachment. Begin whisking on medium-low speed, gradually increasing to medium-high.
⏱️ 2 min - 2
Continue whisking. The cream will first turn into whipped cream, then become grainy, and finally separate into solid butterfat and liquid buttermilk. This process usually takes 7-15 minutes.
⏱️ 10 min - 3
Once separated, pour off the buttermilk (save it for baking!). Transfer the butter solids to a bowl of cold water. Use a spatula or your hands to knead and press the butter, rinsing it in several changes of cold water until the water runs clear. This removes remaining buttermilk, which prevents spoilage.
⏱️ 5 min - 4
Drain the butter well. If desired, knead in the 1/4 teaspoon of salt. Form the butter into a log or block and wrap tightly in parchment paper or plastic wrap. Store in the refrigerator.
⏱️ 3 min - 5
Homemade Cream Cheese: Pour the whole milk into a large saucepan. Heat over medium heat, stirring occasionally, until it reaches 180°F (just before boiling).
⏱️ 8 min•🌡️ 180 - 6
Remove the milk from the heat and stir in the lemon juice (or vinegar) and salt. Let it sit undisturbed for 10-15 minutes, allowing the curds to separate from the whey.
⏱️ 15 min - 7
Line a fine-mesh sieve with 2-3 layers of cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the cheesecloth-lined sieve. Let it drain at room temperature for 1-2 hours, then transfer to the refrigerator to continue draining for at least 8-12 hours, or up to 24 hours, for a firmer cream cheese.
⏱️ 10 min - 8
Once drained to your desired consistency, transfer the cream cheese to an airtight container. Store in the refrigerator.
⏱️ 2 min - 9
Homemade Heavy Cream: Pour the unhomogenized whole milk into a large, wide-mouthed jar or container. Cover loosely and refrigerate for 24-48 hours.
⏱️ 1 min - 10
After chilling, a thick layer of cream will have risen to the top. Carefully skim off this layer using a spoon or ladle. This is your homemade heavy cream.
⏱️ 4 min - 11
Store the homemade heavy cream in an airtight container in the refrigerator. The remaining skim milk can be used for other purposes.
⏱️ 1 min