Homemade Cream Cheese
Learn how to make homemade cream cheese with just three simple ingredients! This creamy, fresh, and customizable spread is free from preservatives, offering a richer and more flavorful alternative to store-bought cream cheese. Perfect for spreading on bagels, adding to desserts, or using in savory dishes, this easy recipe will quickly become a kitchen staple.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours, 20 minutes
- Yield: About 1 ½ cups
- Category: Spread, Snack
- Method: Stove-top, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups fresh whole milk
2 tablespoons vinegar
1/4 teaspoon salt
Instructions
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Heat the milk in a large saucepan over medium heat, stirring occasionally. Bring it to a simmer, but do not let it boil.
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Add the vinegar and salt once the milk starts to simmer. Stir gently as the milk curdles into curds and whey.
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Remove from heat and let sit for 10 minutes for the curds to fully form.
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Strain the curds from the whey using a fine mesh strainer or cheesecloth. Reserve the whey for other uses.
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Transfer the curds to a food processor and blend until smooth. If it’s too thick, add some reserved whey to reach your desired consistency.
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Transfer the cream cheese to a bowl, cover, and refrigerate for at least 2 hours.
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Once chilled, your homemade cream cheese is ready to enjoy!
Notes
For a savory spread, consider adding herbs like chives, dill, or parsley before chilling.
For a sweetened cream cheese, incorporate honey or vanilla extract for desserts.
If you don’t have a food processor, a hand blender or mashing by hand will work, though the texture may be chunkier.
Find it online: https://justsosavory.com/homemade-cream-cheese/
