{"id":26825,"date":"2022-09-09T09:34:05","date_gmt":"2022-09-09T04:04:05","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=26825"},"modified":"2025-01-23T15:58:17","modified_gmt":"2025-01-23T10:28:17","slug":"easiest-homemade-cream-cheese","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easiest-homemade-cream-cheese\/","title":{"rendered":"Easiest Homemade Cream Cheese"},"content":{"rendered":"\n

I give this four-ingredient homemade cream cheese<\/strong> recipe a big two thumbs up. The DIY cream cheese, rich, creamy, and with just a hint of tang, is totally fuss-free, cheaper to make at home, and fast becoming a pantry essential. <\/p>\n\n\n\n

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Growing up, we didn\u2019t have a domestic brand of cream cheese. Not only was it incredibly hard to get your hands on a tub of imported ones, but it was also prohibitively expensive. This was the homemade cream cheese recipe we used. It\u2019s been a long time since I made cream cheese at home, and it was far easier than I remember. <\/p>\n\n\n\n

Anyone planning a recipe that uses cream cheese and doesn't have access to a store-bought one (or prefers homemade ingredients)? This is the quickest way to make cream cheese from scratch!<\/p>\n\n\n\n

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Why We Love This Recipe<\/h2>\n\n\n\n

Just 4 ingredients and so simple! Who knew making cream cheese at home could be this<\/em> easy? We don't need any fancy equipment or technique, just a few minutes of hands-on time and a bit of patience.<\/p>\n\n\n\n

Gives you full control of the quality and quantity of ingredients. Just pure and wholesome ingredients. You know exactly<\/em> what\u2019s going into it.<\/p>\n\n\n\n

It's so satisfying to make a kitchen staple at home!<\/p>\n\n\n\n

So much more silky, tangy, creamy, and fresher tasting than store-bought cream cheese.<\/p>\n\n\n\n

It's so versatile! Slather it on toast, use it in baking, stir it into pasta, or turn it into a dip, and it's perfect for both sweet and savory dishes!<\/p>\n<\/div><\/div>\n\n\n\n

What Is Cream Cheese<\/h2>\n\n\n\n

When you make cheese from cream and milk, it\u2019s called \"cream cheese.\" The soft, creamy, spreadable, and mildly tangy fresh cheese is wonderful in both sweet and savory dishes. Think cheesecakes, frostings, schmears on bagels, dips, and more.<\/p>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Milk:<\/strong> I definitely recommend full-fat milk when you make cream cheese at home. Don\u2019t use low-fat as it doesn\u2019t curdle as well and won\u2019t give you that great luscious creamy texture.<\/p>\n\n\n\n

Cream:<\/strong> I prefer to work with ingredients that are very, very readily available to all. That\u2019s why the cream I used was the one with 25% fat. It worked gorgeously.<\/p>\n\n\n\n

If whipping cream is more convenient for you, use that. Or skip the cream altogether and substitute it for full-fat milk and make the homemade cream cheese entirely with milk.<\/p>\n\n\n\n

Salt:<\/strong> You\u2019ll only need it for seasoning. I suggest starting with a very small quantity and increasing the amount to match your preference when you\u2019re blending the mixture.<\/p>\n\n\n\n

Lemon juice:<\/strong> Fresh lemon juice is what helps the cream and milk curdle. I\u2019ve seen cream cheese recipes use regular white vinegar too. I\u2019ve heard that it gives thicker curds. I\u2019ve yet to test the truth of it, but if you do, I\u2019d love to know, so leave a comment!<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Cream Cheese<\/h2>\n\n\n\n

Homemade cream cheese keeps it easy and simple. You can halve or double the recipe, in either case, I would advise consuming it within a week. It tastes the best fresh. So plan recipes that require cream cheese, like homemade bagels<\/a>, puff pastry tarts<\/a>, or even a sandwich meal.<\/p>\n\n\n\n

Step 1<\/strong>: In a thick bottom pan, heat full-fat milk and cream with a little bit of salt.<\/p>\n\n\n\n

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Step 2:<\/strong> Continuously stir the mixture, so it doesn\u2019t stick to the bottom, and when it comes to a gentle simmer (not a rolling boil), add lemon juice.<\/p>\n\n\n\n

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Step 3:<\/strong> Continue to cook and stir gently on low heat until the mixture completely curdles. Within 3 to 5 minutes, you\u2019ll notice the curds separating from the whey (that\u2019s the liquid with a greenish tinge). Once the curds form, turn off the heat, and allow the curds to sit undisturbed for 5-10 minutes.<\/p>\n\n\n\n

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Step 4:<\/strong> Keep a sieve lined with muslin or cheesecloth ready. Pour the mixture over it and let it drain for about 15 to 20 minutes. I let mine sit undisturbed for half an hour, just because I had the time.<\/p>\n\n\n\n

Step 5:<\/strong> While the mixture is still warm, gently squeeze the curds to remove any excess liquid.<\/p>\n\n\n\n

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Step 6:<\/strong> Place the drained curds in your food processor, grinder, or mixer and pulse till you have rich, smooth, and creamy homemade cream cheese.<\/p>\n\n\n\n

Final step<\/strong>: Adjust the taste by adding salt to the DIY cream cheese, and enjoy it fresh or store it.<\/p>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n