Hi Bold Bakers!
WHY YOU WILL LOVE THIS RECIPE: My Homemade Cream Cheese Recipe shows you the easiest way of how to make cream cheese whenever and wherever needed with the most common ingredients you likely always have in the fridge! The result is soft, creamy, tangy, and works just like store-bought cream cheese! Never cream cheese shortage!
IMPORTANT NOTE: This recipe was updated and improved on 3/29/2023, to include clear definition, additional step-by-step photography, FAQs (comparison with store-bought ones, why grainy, why milk not cream), and Pro Chef Tips( lactose-free option, how to use cream cheese).
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To say I have received tons of requests for this recipe is an understatement because How to Make Cream Cheese has been the most-requested recipe for my Bold Baking Basics series. Since starting Bigger Bolder Baking, you Bold Bakers have shown me what ingredients are and are not available in the countries you live in. Cream cheese was one that was not available or is a completely different texture from country to country. I usually only like to use ingredients that are accessible to you no matter where you are. However, some ingredients are still aren’t as mainstream as you would think. So what do we do? We make our own!
When researching “How to Make Cream Cheese,” I tried a lot of recipes and wasted a lot of milk. However, I couldn’t find a recipe that worked without having to buy packets of active starter culture or hang a cream cheese for hours. I hate waste, and I don’t want you to waste your ingredients, so I have a foolproof recipe for you that yields delicious Homemade Cream Cheese.
Ingredients List
- Whole milk: I use whole milk in this recipe to get the richness we all know and love about cream cheese. It will yield more and bigger curds than reduced-fat milk. I also always use whole milk (full-fat milk) in my recipes for its rich taste and creamy texture.
- Lemon juice: You can also use lime juice or plain white vinegar
- Salt: Brings out flavors!
How to Make Homemade Cream Cheese
- Heat the milk: Firstly, bring the milk to a rolling simmer in a heavy-bottomed saucepan on medium-high heat. Do not let it boil.
- Add acid: Secondly, reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.
- Curdle: Stir constantly till the mixturecurdles and has separated completely, this should take just a few minutes.Remove from the heat.
- Strain: Thirdly, lay a sieve with 1 or 2 layers of cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.
- Blend: Last, transfer curds to a food processor and process for around 3-4 minutes or until curds have come together and are totally smooth and creamy. Keep going and add leftover clear liquid back in gradually if your cream cheese is grainy.
- Season: Add salt to your liking. Additionally, now is also a good time to add dried or fresh herbs, garlic or any other flavors you like.
Ingredients
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4 cups (32 oz /1000 ml) whole milk (full fat, not low fat)
- 2-3 tablespoons lemon juice (lime juice or white vinegar)
- ¼-½ teaspoon salt (read notes)
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Instructions
- In a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
- Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.
- Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a yellowish liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.
- Lay a cheesecloth in a large sieve and place it over a large bowl. Pour the curds into the sieve. Let it strain and cool for about 15 minutes.
- Once cooled, use the cheesecloth to squeeze the excess whey out of the curds. (Note: You can reserve the whey for marinades, bread, pancakes etc)
- Transfer curds to a food processor and process until very smooth and creamy, about 3 minutes. If the mixture seems grainy and stiff then add in a splash of the whey or cream to loosen it.
- Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
- This cream cheese must be stored in the fridge. I always use it within 7 days.
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