Easiest Homemade Cream Cheese -

4.17 from 6 votes

Easiest Homemade Cream Cheese

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.

Prep Time5

Cook Time15

Course: Condiment

Cuisine: World

Servings: Servings

Calories: 195kcal

Author: Natasha Minocha

Ingredients

2 cups Milk, full fat
2 cups Cream
1/2 tsp Salt
2-3 tbsp Lemon juice You can also use white vinegar

US Customary - Metric

Instructions

Combine the milk, cream, and salt in a heavy-bottom saucepan.
Bring the mixture up to a gentle boil on medium heat, stirring continuously.
Add the lemon juice, and keep stirring.
Cook this mixture until it curdles and you get a greenish whey. This will take 3-4 minutes.
Once the mixture curdles, turn off the heat and allow the curds to sit for a few minutes without stirring.
Pour the mixture into a sieve lined with cheesecloth. Make sure the sieve is placed on top of a bowl to catch the whey.
Save the whey for later use.
Let the mixture drain well for 20-30 minutes.
Transfer to a food processor and blend until you get a smooth, creamy cheese.
If the mixture feels dryish, add some of the whey to make it softer and creamier.
Taste and adjust for salt.
You can add any herbs/ garlic/ spices if you want at this point.
Transfer into an air-tight container and refrigerate. This will keep well for a week. Enjoy!

Video

Notes

Use a thick-bottom pan because it prevents the milk from getting burnt.
Stirring frequently, but gently also deters burning.
Don’t bring the milk and cream to a full rolling boil because too much heat makes the cream cheese grainy and gritty. Why? Because the protein in the milk gets denatured (read: insoluble).
We are looking for a gentle simmer, about 80 °C - 90 °C (180°F - 200°F). It should get a little foamy and start to steam.
Lemon juice/vinegar should be added only after the milk has reached a slow simmer.
Depending on different brands of milk/ cream, more acid may be required to curdle the mixture.
Full-fat milk and cream work the best here.
UHT milk (ultrapasteurized) does not curdle properly. Regular, pasteurized milk should be used.
Avoid vigorous stirring - this will break up the curds. Stir gently after adding the acid. Once the mixture curdles, turn off the heat and allow the curds to sit for a few minutes without stirring. This will help give bigger curds.
If the cream cheese has a granular feel even after blending, add salt and blend it some more till it is almost velvety.
Always store homemade cream cheese in an airtight container in the fridge, and it’s good for up to 2 weeks.
Don't throw away the whey! You can drink it as-is or use it in place of water/ milk in your baking recipes. Use it in your stews and soups, or add it when you cook rice, beans, or lentils.

Nutrition