How To Make Easy Cream Cheese At Home
Cream cheese is a kitchen staple that’s incredibly versatile, perfect for both sweet and savoury dishes, or simply spread on a warm bagel. With just a few basic ingredients and simple tools, you can easily make your own at home. The result is a fresher, more flavourful cream cheese, free from artificial additives, preservatives, and thickeners—just pure, traditional cream cheese.
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I don’t often use cream cheese, but when I do, I don’t want to buy a huge block of it for an outrageous price. If I already have milk at home, it’s much easier (and cheaper!) to make just the amount I need.
I recently made some to use in a cream cheese frosting for sourdough carrot cake, and it turned out amazing. While it does have a slightly different texture and flavour than store-bought cream cheese on its own, a few simple tweaks can easily adjust it to your liking.
This recipe is a must-have in your back pocket, especially for those times when you’re in a pinch—or, if you’re lucky enough to have a dairy cow, it’s the perfect way to use up that excess milk!
The Basics of Soft Cheesemaking
Making quick, soft cheese is easy and requires just a few simple steps, which may vary slightly depending on the type of cheese you’re making:
Step 1: Heat
Warm milk or cream in a pot to around 190°F (88°C), stirring occasionally to prevent burning.
Step 2: Coagulate
Add an acid (like lemon juice or vinegar) or rennet to the milk to help it curdle, allowing the milk to separate into curds and whey.
Step 3: Strain Curds
Pour the curds through a fine mesh strainer or cheesecloth to separate the liquid (whey) from the solid curds, leaving behind the creamy curds for your cheese.
Quick, soft, spreadable cheeses are not only simple to make, but they are also cheaper than buying pre-made, preservative-filled versions from the store!
Why Would I Make My Own Cream Cheese?
- Fresher, cleaner taste.
- Free from additives, preservatives, thickeners, and artificial flavouring.
- No unwanted added sweeteners.
- Cost-effective, especially if you already have milk on hand.
- Easily customize texture and flavour.
- Perfect for using up extra milk.
- It’s fun!
5 Ways To Use Homemade Cream Cheese
Cream Cheese Frosting – The best use of cream cheese, especially on sourdough carrot cake!
Spread on a Bagel – A classic use of cream cheese.
Cheese Cake – A great use for an excess of cream cheese.
Dips – Perfect for a creamy chip dip.
Pasta Sauce – Add some thick, creaminess to a pasta sauce.
4 Tips For Perfect Homemade Cream Cheese
- Make sure the milk gets hot enough before adding vinegar.
- Stir constantly while heating milk to prevent the milk burning.
- Cream the curds in a food processor.
- Add a little heavy cream or whole milk to the curds to make it smoother and level out the acidic taste.
5 Ways To Flavour Your Homemade Cream Cheese
Savoury
Herb & Garlic Cream Cheese: Add minced garlic and finely chopped herbs like chives, parsley, dill, or thyme.
Spicy Jalapeño Cream Cheese: Stir in finely diced jalapeños, a pinch of cayenne pepper, and a little lime juice for a zesty, spicy twist.
Caramelized Onion & Thyme Cream Cheese: Sauté onions until they are caramelized, then mix them into your cream cheese along with a bit of thyme for a rich, savoury spread.
Sweet
Honey & Cinnamon Cream Cheese: Add honey, cinnamon, and a pinch of vanilla extract for a sweet treat.
Maple & Pecan Cream Cheese: Stir in maple syrup and toasted pecans for a sweet, nutty cream cheese.
What You’ll Need
Nothing too fancy.
Materials
Medium Saucepan: For heating the milk.
Wooden spoon: For stirring the milk.
Fine mesh strainer or colander and cheesecloth: For separating the curd from the whey.
Large bowl: For catching the whey.
Food Processor or Immersion Blender: For whipping the curds into a creamy cheese.
Storage Container: I just reuse old yogurt containers or mason jars.
Ingredients
Milk: Whole milk, 10% cream, or 3:1 skim milk and heavy cream.
White Vinegar: Alternatively, lemon juice.
Salt: A little salt, but you can leave out if you want.
How To Make Easy Cream Cheese At Home
Step 1: Heat the Milk and Cream
Pour the milk into a medium saucepan.
Heat the mixture over medium-high heat until it reaches about 85-90°C (185°F). Stir frequently to prevent the milk from scorching.
Step 2: Add the Vinegar
Once the milk mixture reaches the desired temperature, turn the heat to very low.
Slowly add the vinegar or lemon juice and stir gently. You should see the milk begin to curdle almost immediately, forming curds (solid white lumps) and separating from the whey (the liquid portion).
Step 3: Let the Curds Set
Turn off the heat and let the curds sit in the pot for 10-15 minutes to fully separate. This will allow the curds to firm up, making it easier to strain them.
Step 4: Strain the Curds
Line a fine mesh strainer or cheesecloth and colander over a large bowl. Carefully pour the curds and whey into the strainer, letting the whey drain into the bowl.
- You can save the whey for other recipes, such as smoothies or a nourishing doggy treat!
Step 5: Drain and Press the Curds
Let the curds drain for about 10-15 minutes. For a firmer cream cheese, you can press down gently on the curds to release excess whey. The more you press, the thicker your cream cheese will be.
Step 6: Add Salt
Once the curds have been drained and pressed, transfer them to a clean bowl. Add a pinch of salt if desired and mix well.
Step 7: Blend
Blend the cream cheese curds in a food processor or with an immersion or hand blender. Blend until smooth and creamy, adding a little bit of cream or milk if you want a more whipped consistency.
Step 8: Store
Transfer the cream cheese to an airtight container and refrigerate. Homemade cream cheese is best used within 3-5 days.
Easy Homemade Cream Cheese
Equipment
- Medium Saucepan
- Wooden spoon
- Fine mesh strainer or colander and cheesecloth
- Large bowl
- Food Processor or Immersion Blender
- Storage Container
Ingredients
- 4 Cups Milk 2% or whole milk or a mix of skim milk/cream
- 2 tbsp White Vinegar or lemon juice
- 1/2 tsp Salt
Instructions
- Heat the Milk and Cream: Pour the milk into a medium saucepan. Heat the mixture over medium-high heat until it reaches about 85-90°C (185°F). Stir frequently to prevent the milk from scorching.
- Add the Vinegar: Once the milk mixture reaches the desired temperature, turn the heat to very low. Slowly add the vinegar or lemon juice and stir gently. You should see the milk begin to curdle almost immediately, forming curds (solid white lumps) and separating from the whey (the liquid portion).
- Let the Curds Set: Turn off the heat and let the curds sit in the pot for 10-15 minutes to fully separate. This will allow the curds to firm up, making it easier to strain them.
- Strain the Curds: Line a fine mesh strainer or cheesecloth and colander over a large bowl. Carefully pour the curds and whey into the strainer, letting the whey drain into the bowl.
- Drain and Press the Curds: Let the curds drain for about 10-15 minutes. For a firmer cream cheese, you can press down gently on the curds to release excess whey. The more you press, the thicker your cream cheese will be.
- Add Salt: Once the curds have been drained and pressed, transfer them to a clean bowl. Add a pinch of salt if desired and mix well.
- Blend: Blend the cream cheese curds in a food processor or with an immersion or hand blender. Blend until smooth and creamy, adding a little bit of cream or milk if you want a more whipped consistency.
- Store: Transfer the cream cheese to an airtight container and refrigerate. Homemade cream cheese is best used within 3-5 days.
Notes
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Great recipe B
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