Homemade Cream Cheese
Elevate your breakfast spreads and baked goods with this luscious Homemade Cream Cheese recipe! Made with simple, wholesome ingredients like whole milk, heavy cream, and a touch of white vinegar or lemon juice, this recipe delivers rich, velvety cream cheese you can whip up in just 25 minutes. The step-by-step process involves gently curdling the milk and cream mixture, straining it to perfection, and blending until irresistibly smooth. Customize it with your favorite herbs or spices for a gourmet twist! Perfect for bagels, cheesecakes, or as a creamy dip, this DIY cream cheese is fresher, tastier, and free from additives—an irresistible kitchen staple you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 cups whole milk
- 0.5 cups heavy cream
- 3 tablespoons white vinegar or lemon juice
- 0.5 teaspoons salt
Instructions
In a medium-sized saucepan, combine the whole milk and heavy cream. Place the saucepan over medium heat.
Heat the mixture gently while stirring occasionally to prevent scorching, until it reaches a temperature of approximately 180°F (just below boiling). Use a food thermometer to monitor the temperature.
Once the milk and cream mixture reaches the desired temperature, lower the heat to medium-low and add white vinegar or lemon juice one tablespoon at a time. Stir gently after each addition.
Continue stirring until the mixture begins to curdle and large curds form, which usually takes 1-2 minutes.
Remove the saucepan from the heat and let the curdled mixture sit undisturbed for 5-10 minutes to allow the curds to fully separate from the whey.
Place a fine-mesh sieve or colander over a large bowl, and line it with several layers of cheesecloth or a clean kitchen towel.
Carefully pour the curdled mixture into the prepared sieve to drain the whey. Let it drain for about 10-15 minutes, or until you reach your desired consistency.
Gather the edges of the cheesecloth and twist it gently to press out excess liquid. Be careful not to press too hard, as you might lose too much moisture.
Transfer the cream cheese to a bowl and add the salt. Mix well to incorporate the salt evenly.
For a smoother texture, blend the cream cheese in a food processor until creamy and free from lumps.
Cover and refrigerate for at least 2 hours before serving. Homemade cream cheese can be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 48.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 1107 mg | 85% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1292 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
