Why Make This Recipe

Cream cheese is a versatile and delightful dairy product that can elevate a variety of dishes, from bagels to cheesecake. Making your own cream cheese allows you to enjoy a fresher, more flavorful version compared to store-bought options. Plus, it’s a simple process that requires just a few ingredients, giving you complete control over its flavor and texture.

How to Make Cream Cheese

Ingredients

4 cups whole milk
3-4 tablespoons fresh lemon juice
½ teaspoon salt

Directions

In a heavy-bottomed saucepan, bring the milk to a soft boil.
Once the milk has started to boil, add the lemon juice. Using a slotted spoon, stir everything together. The curds should start to separate from the whey almost immediately. Remove from heat.
Strain the curds using a cheesecloth and strainer.
Squeeze out any excess liquid and transfer the curd to a food processor. Add the salt and process for at least 3 minutes.
Refrigerate for at least 30 minutes before serving.

How to Serve Cream Cheese

Homemade cream cheese can be served in multiple ways. Spread it generously on bagels or toast, use it as a dip for crackers, or incorporate it into your favorite dessert recipes, like cheesecakes. It can also be mixed with herbs and spices to create a delicious savory spread.

How to Store Cream Cheese

To store your homemade cream cheese, place it in an airtight container and keep it in the refrigerator. It should last for about 1 week. For longer storage, consider freezing it, although this might affect the texture slightly.

Tips to Make Cream Cheese

Use high-quality whole milk for the best results.
Adjust the lemon juice according to your taste preference—more lemon juice can give a tangier flavor.
Ensure to process the curds thoroughly to achieve a creamy consistency.

Variation

You can customize your cream cheese by adding various ingredients during the blending stage. Consider mixing in herbs like chives or dill for a savory spread, or blend in sugar and vanilla extract for a sweet version perfect for desserts.

FAQs

Can I use low-fat milk instead of whole milk?
While you can use low-fat milk, whole milk provides a creamier texture and richer flavor, which is essential for the best cream cheese.

How long does homemade cream cheese last?
When stored properly in an airtight container, homemade cream cheese can last up to a week in the refrigerator.

Can I use vinegar instead of lemon juice?
Yes, vinegar can be used as an alternative to lemon juice. However, lemon juice contributes a distinct flavor that many prefer.

Cream Cheese

Make your own homemade cream cheese with just a few ingredients for a fresher, more flavorful option than store-bought.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size cups

Ingredients

Main Ingredients

4 cups whole milk Use high-quality whole milk for the best results.
3-4 tablespoons fresh lemon juice Adjust according to taste preference.
½ teaspoon salt

Instructions

Preparation

In a heavy-bottomed saucepan, bring the milk to a soft boil.
Once the milk has started to boil, add the lemon juice and stir using a slotted spoon to separate the curds from the whey.
Remove from heat and strain the curds using cheesecloth and a strainer.
Squeeze out any excess liquid and transfer the curds to a food processor.
Add the salt and process for at least 3 minutes until creamy.
Refrigerate for at least 30 minutes before serving.

Notes

To store, place in an airtight container in the refrigerator for up to 1 week. For longer storage, consider freezing the cream cheese, though texture may be affected. Customizations such as adding herbs or vanilla can create different flavors.