This homemade cream cheese recipe is rich, creamy and so easy to make. You likely should already have everything needed to make it too!
Homemade Cream Cheese
Cream cheese is a mild cheese that is soft and slightly tangy. It is made from cow’s milk and comes in a block which is dense and firm or in spreadable tubs which are whipped with a little milk or cream to make it easier to spread.
Homemade Cream Cheese Notes
- Milk not curdling – This can happen when your milk is not warm enough or if the lemons you used were not acidic enough.
- No lemons – If you have no lemons, white vinegar will work just as well, giving a very similar end product.
- Thick or thin – For a thicker cream cheese, strain for longer, for thinner strain for a shorter period of time.
- Best milk – Full cream milk works the best as it gives the cream cheese a creamier texture and taste.
- Flavours – Flavours can definitely be added to this homemade cream cheese. Some ideas to add are: herbs, honey, garlic, black pepper and chives. Just make sure to add them after blending the cream cheese.
Ingredients for Homemade Cream Cheese
To make this homemade cream cheese recipe, you will need:
- 2 litres of Full Cream Milk
- Juice of 1 ½ lemons
- Pinch of Salt
Making Homemade Cream Cheese
Pour the milk into a large saucepan and heat gently until it is steaming. Do not boil.
Gently add the lemon juice and stir, then allow the milk to curdle.
Let the mixture sit for 10 minutes.
Pour the mixture through a cheesecloth or very fine sieve, draining for around 30 to 60 minutes. The longer you strain, the thicker and firmer the cream cheese will be.
Add a pinch of salt to the strained cream cheese and blend or stir it the mixture until it has come together into a smooth cheese.
Place in the fridge to set before serving.
Storing Homemade Cream Cheese
Store in an airtight container in the fridge for up to 5 days.
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Homemade Cream Cheese Recipe
Ingredients
- 2 Litres Full Cream Milk
- 1 ½ Lemons Juiced
- Pinch Salt
Instructions
- Pour the milk into a large saucepan and heat gently until it is steaming. Do not boil.
- Gently add the lemon juice and stir, then allow the milk to curdle.
- Let the mixture sit for 10 minutes.
- Pour the mixture through a cheesecloth or very fine sieve, draining for around 30 to 60 minutes. The longer you strain, the thicker and firmer the cream cheese will be.
- Add a pinch of salt to the strained cream cheese and blend or stir it through.
- Place in the fridge to set before serving.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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