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Easy Homemade Cream Cheese

5 from 1 vote
AuthorBronwyn Case
Cream cheese is a kitchen staple that’s incredibly versatile, perfect for both sweet and savory 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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Prep Time15 minutes
Cook Time20 minutes
Resting Time 25 minutes
Total Time1 hour
Servings1 Cup

Ingredients  

  • 4 Cups Milk 2%, 3.25%, or whole milk
  • 2 tbsp White Vinegar or lemon juice
  • 1/2 tsp Salt
  • 1-2 tbsp Heavy Cream optional

Instructions 

  1. Heat the Milk: 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.
  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).
  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.
  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!
  5. Drain the Curds: Let the curds drain for about 10-15 minutes. For a firmer cream cheese, you can let them drain even longer.
  6. Add Salt: Once the curds have been drained, transfer them to a clean bowl. Add a pinch of salt if desired and mix well.
  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.
  8. Store: Transfer the cream cheese to an airtight container and refrigerate. Homemade cream cheese is best used within 3-5 days.

Notes

You can save the whey for other recipes, such as smoothies or a nourishing doggy treat!