How to Make Cream Cheese (The Easiest Cream Cheese Recipe) Recipe

Introduction

Making your own cream cheese at home is surprisingly simple and rewarding. With just a few basic ingredients, you can create a fresh, creamy cheese perfect for spreading, cooking, or adding flavor to your favorite dishes.

Ingredients

• 4 cups (32 oz / 1000 ml) whole milk (full fat, not low fat)
• 2–3 tablespoons lemon juice (or lime juice or white vinegar)
• ¼–½ teaspoon salt

Instructions

1. Step 1: In a heavy-bottomed saucepan, heat the milk over medium-high heat, stirring constantly until it begins to reach a rolling simmer.
2. Step 2: Reduce the heat to medium. Add the lemon juice one tablespoon at a time, waiting one minute between additions, and continue stirring constantly.
3. Step 3: Cook the mixture until it curdles completely, with thick curds forming on top and yellowish liquid (whey) settling at the bottom. This should take a few minutes. Remove from heat.
4. Step 4: Line a large sieve with cheesecloth and place it over a bowl. Pour the curds into the sieve and let them strain and cool for about 15 minutes.
5. Step 5: Once cooled, gather the cheesecloth and squeeze out excess whey from the curds. (You can save the whey for use in marinades, breads, or pancakes.)
6. Step 6: Transfer the curds to a food processor and blend for about 3 minutes until very smooth and creamy. If the texture is grainy or stiff, add a splash of the reserved whey or cream to loosen it.
7. Step 7: Stir in salt to taste. Now is also a great time to add herbs, garlic, or other flavorings if desired.
8. Step 8: Store the cream cheese in the refrigerator and consume within 7 days.

Tips & Variations

• Use full-fat milk for the best texture and creaminess in your cream cheese.
• Add fresh herbs like chives or dill, or a minced garlic clove for a flavored version.
• If you don’t have cheesecloth, use a clean, thin kitchen towel or several layers of paper towels.
• Adjust the salt amount gradually to suit your taste.

Storage

Store your homemade cream cheese in an airtight container in the refrigerator. It will keep best for up to 7 days. When ready to use, you can scoop it directly or let it come to room temperature for a smoother spread. Avoid freezing, as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or skim milk to make cream cheese?

Low-fat or skim milk will not yield the same creamy texture and richness. Full-fat milk is recommended to achieve authentic cream cheese consistency.

What can I do with the leftover whey?

Whey is nutritious and can be used in many ways, such as adding to bread dough, pancakes, smoothies, or using it as a marinade base to add a mild tangy flavor.

How to Make Cream Cheese (The Easiest Cream Cheese Recipe) Recipe

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This easy homemade cream cheese recipe uses just whole milk and lemon juice to create a fresh, creamy spread perfect for bagels, sandwiches, and cooking. It’s a simple stovetop method that requires no special equipment, delivering smooth and tangy cream cheese you can customize with your favorite herbs or seasonings.

• Author: Sana
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: About 1 cup cream cheese 1x
• Category: Dairy
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups (32 oz / 1000 ml) whole milk (full fat, not low fat)
• 2–3 tablespoons lemon juice (or lime juice or white vinegar)
• ¼–½ teaspoon salt (adjust to taste)

Instructions

1. Heat the Milk: In a heavy-bottomed saucepan, heat the whole milk over medium-high heat, stirring constantly until it reaches a rolling simmer.
2. Add Lemon Juice Gradually: Reduce the heat to medium and add the lemon juice one tablespoon at a time, waiting about one minute between additions while continuing to stir constantly.
3. Curdle the Milk: Keep cooking and stirring until the mixture fully curdles and separates into thick curds on top and yellowish whey on the bottom. This should happen within a few minutes.
4. Strain the Curds: Line a large sieve with cheesecloth and place it over a large bowl. Pour the curds and whey into the sieve and let it strain and cool for about 15 minutes.
5. Squeeze Out Excess Whey: Once cooled, gather the cheesecloth and squeeze out any excess whey from the curds. (Reserve whey for other uses if desired.)
6. Process the Curds: Transfer the curds to a food processor and blend for about 3 minutes until very smooth and creamy. If the mixture is too grainy or stiff, add a splash of reserved whey or cream to loosen it.
7. Season and Flavor: Add salt to taste and incorporate any herbs, garlic, or extra flavorings you like. Mix well.
8. Store Properly: Store the fresh cream cheese in the refrigerator and use within 7 days for best freshness and flavor.

Notes

• Adjust the salt amount to your preference; start with ¼ teaspoon and increase if needed.
• Reserve the whey to use in recipes like marinades, bread, or pancakes for added nutrition.
• Use full-fat milk for the best creamy texture; low-fat milk will not curdle as well.
• Add fresh herbs like chives or dill, or flavorings such as garlic, to customize your cream cheese.
• Make sure to stir constantly while heating and curdling to prevent the milk from scorching.

Keywords: cream cheese recipe, homemade cream cheese, easy cream cheese, stovetop cream cheese, fresh cream cheese