Homemade Cream Cheese
Learn how to make cream cheese at home with this easy recipe using just 3 simple ingredients. With a rich, creamy texture and perfect tang, this homemade cream cheese will elevate your bagels, baking, and more!
Ingredients
- 8 cups whole milk do not use skim or reduced-fat milk
- 5 tbsps fresh-squeezed lemon juice or store-bought
- ½ tsps salt
Instructions
- Heat the Milk: Pour the 8 cups of whole milk into a large, heavy-bottomed pot. Heat over medium-high, stirring frequently, until it reaches a rolling simmer. Be careful not to let it boil.
- Curdle the Milk: Once the milk is simmering, stir in the 5 tablespoons of fresh lemon juice, and immediately turn off the heat. Let the mixture sit undisturbed for 5-10 minutes, allowing the milk to curdle.
- Strain the Curds: Pour the curdled mixture through a fine mesh strainer lined with cheesecloth. Rinse the curds under cold water to remove any excess acidity, then strain again to remove all excess moisture.
- Blend the Curds: Transfer the strained curds to a blender or food processor, add ½ teaspoon of salt, and blend until smooth and creamy.
- Chill the Cream Cheese: Scoop the cream cheese into a container, cover it, and refrigerate for 30 minutes to let it firm up to your desired consistency.
- Enjoy! Once chilled, your homemade cream cheese is ready to be spread on bagels, used in baking, or customized with your favorite flavors like herbs, honey, or fruit.
Notes
Storage: Store in an airtight container in the refrigerator for up to 10 days.
- You can substitute up to half of the whole milk with heavy cream for an even richer and creamier texture.
- If you prefer using store-bought lemon juice or vinegar, they work just as well in the same measurements.