Description
This homemade cream cheese recipe offers a fresh, creamy spread made from whole milk and heavy cream, thickened naturally with vinegar or lemon juice. Perfect for spreads, dips, and cooking, this easy-to-make cream cheese delivers rich flavor with simple ingredients and no preservatives.
Ingredients
Scale
Dairy
- 4 cups whole milk
- 2 cups heavy cream
Acid
- 2 tablespoons white vinegar or lemon juice
Seasoning
- 1/2 teaspoon salt
Instructions
- Heat Milk and Cream: In a large, heavy-bottomed saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally to prevent scorching, until the mixture reaches about 185°F (85°C).
- Add Acid to Curdle: Remove the pot from heat and stir in the vinegar or lemon juice. Let the mixture sit undisturbed for 10–15 minutes as the curds form and separate from the whey.
- Drain the Curds: Line a fine mesh strainer or colander with several layers of cheesecloth and place it over a large bowl. Pour the curdled mixture into the cheesecloth and let it drain for at least 1 hour, or until most of the liquid has strained out and the curds are soft and spreadable. For a firmer texture, allow it to drain longer.
- Process the Curds: Transfer the drained curds to a food processor and blend until smooth and creamy. Add salt and continue blending to taste.
- Store the Cream Cheese: Transfer the smooth cream cheese to an airtight container and refrigerate for up to 7–10 days before use.
Notes
- Use fresh lemon juice for a tangier flavor.
- For flavored cream cheese, blend in herbs, garlic, or honey after processing.
- The longer the draining time, the thicker your cream cheese will be.
- Always store cream cheese refrigerated to maintain freshness.
