Homemade Cream Cheese

Why You’ll Love This Recipe

Homemade cream cheese has a fresh, creamy texture and a mild flavor that’s much better than anything you can buy at the store. With just three basic ingredients, you can create a smooth, spreadable cream cheese that’s perfect for any dish. It’s incredibly customizable—you can add herbs, spices, or even a little honey to create unique variations. Whether you’re baking or simply spreading it on your morning toast, this homemade cream cheese will elevate your recipes.

Ingredients

• 4 cups fresh whole milk
• 2 tablespoons vinegar
• 1/4 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large saucepan, heat the milk over medium heat, stirring occasionally. Bring it to a simmer, but do not allow it to boil.
2. Once the milk begins to simmer, add the vinegar and salt, stirring gently. The milk will begin to curdle and separate into curds and whey.
3. Remove the saucepan from the heat and let it sit for about 10 minutes to allow the curds to fully form.
4. Using a fine mesh strainer or cheesecloth, strain the curds from the whey, reserving the liquid for other uses (like making soups or bread).
5. Place the curds into a food processor and blend until smooth. If the cream cheese is too thick, you can add a little bit of the reserved whey to reach the desired consistency.
6. Transfer the cream cheese to a bowl, cover it, and refrigerate for at least 2 hours to let it firm up.
7. Once chilled, your homemade cream cheese is ready to use. Enjoy!

Servings and Timing

• Servings: About 1 1/2 cups of cream cheese
• Preparation time: 10 minutes
• Cook time: 10 minutes
• Chill time: 2 hours
• Total time: 2 hours, 20 minutes

Variations

• Herbed Cream Cheese: Add fresh chopped herbs like chives, dill, or parsley to the cream cheese mixture before chilling for a savory spread.
• Sweetened Cream Cheese: Add a tablespoon of honey or a teaspoon of vanilla extract to the cream cheese for a sweeter option, perfect for desserts or spreading on toast.
• Garlic and Onion Cream Cheese: Add a pinch of garlic powder and onion powder for a savory twist that pairs wonderfully with bagels.

Storage/Reheating

• Storage: Store your homemade cream cheese in an airtight container in the refrigerator for up to 1 week.
• Reheating: There’s no need to reheat cream cheese; it should be stored and served chilled or at room temperature.

FAQs

Can I make this cream cheese with skim or low-fat milk?

While whole milk works best for a creamy texture, you can use skim or low-fat milk. The cream cheese may be a little less rich, but it will still work.

Can I use lemon juice instead of vinegar?

Yes, lemon juice can be used as a substitute for vinegar to curdle the milk. The flavor will be slightly different, but still delicious.

What can I do with the leftover whey?

The leftover whey can be used in smoothies, soups, or even as a substitute for water in baking recipes.

Can I use a non-dairy milk for this recipe?

Non-dairy milks such as almond or soy milk may work, but the texture and consistency of the cream cheese will be different. You may need to experiment with added thickeners to achieve the desired result.

Can I make this recipe without a food processor?

If you don’t have a food processor, you can use a hand blender or simply mash the curds by hand. The texture will be chunkier, but still delicious.

Can I add flavorings to the cream cheese while it’s being made?

Yes, you can add flavorings such as garlic, herbs, or even spices while blending the cream cheese, just be sure to adjust the seasonings to your taste.

How long will this homemade cream cheese last?

Homemade cream cheese should be eaten within 1 week when stored properly in the fridge.

Can I freeze homemade cream cheese?

Yes, you can freeze cream cheese, but its texture may change after thawing. To freeze, transfer it to an airtight container and freeze for up to 3 months.

What is the best way to use homemade cream cheese?

Homemade cream cheese is great for spreading on bagels, using in cheesecakes, or incorporating into savory dips and spreads.

Is this recipe vegan-friendly?

This recipe is not vegan as it uses dairy, but you can experiment with non-dairy alternatives like cashews or coconut milk to create a plant-based version.

Conclusion

Making your own cream cheese at home is simple and incredibly rewarding. With just a few ingredients, you can create a fresh, creamy spread that beats anything from the store. Customize it with your favorite flavors and use it in everything from bagels to baked goods. Once you try this homemade version, you’ll never go back to store-bought again!

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