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Homemade Cream Cheese
Silky Smooth Homemade Cream Cheese Made From Scratch
Ingredients:
4 cups whole milk
2 cups heavy cream
1/4 teaspoon salt (optional)
3 tablespoons white vinegar or lemon juice
Cheesecloth for straining
Directions:
In a large saucepan, combine the milk and heavy cream over medium heat. Stir occasionally and bring the mixture to a gentle simmer (do not boil).
Once it reaches a simmer, add the vinegar or lemon juice slowly while stirring. You’ll see the curds start to separate from the whey.
Continue to stir gently until curds fully form and the liquid becomes mostly clear.
Remove from heat and let sit for 10 minutes to allow the curds to finish setting.
Line a colander with cheesecloth and place it over a bowl. Pour the mixture through the cheesecloth to strain out the whey.
Let it drain for about 15–20 minutes, or until desired thickness is reached. For thicker cream cheese, let it drain longer.
Transfer the curds to a food processor or blender. Blend until smooth and creamy, adding salt if desired.
Store in an airtight container in the fridge for up to 1 week.
Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 90 kcal per 2 tbsp serving | Servings: About 2 cups
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Say goodbye to store-bought! This homemade cream cheese is ultra creamy, fresh, and easy to make at home! 🫶Homemade Cream Cheese Silky Smooth Homemade Cream Cheese Made From Scratch Ingredients: 4 cups whole milk 2 cups heavy cream 1/4 teaspoon salt (optional) 3 tablespoons white vinegar or lemon juice Cheesecloth for straining Directions: In a large saucepan, combine the milk and heavy cream over medium heat. Stir occasionally and bring the mixture to a gentle simmer (do not boil). Once it reaches a simmer, add the vinegar or lemon juice slowly while stirring. You’ll see the curds start to separate from the whey. Continue to stir gently until curds fully form and the liquid becomes mostly clear. Remove from heat and let sit for 10 minutes to allow the curds to finish setting. Line a colander with cheesecloth and place it over a bowl. Pour the mixture through the cheesecloth to strain out the whey. Let it drain for about 15–20 minutes, or until desired thickness is reached. For thicker cream cheese, let it drain longer. Transfer the curds to a food processor or blender. Blend until smooth and creamy, adding salt if desired. Store in an airtight container in the fridge for up to 1 week. Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 90 kcal per 2 tbsp serving | Servings: About 2 cups #homemadecreamcheese #fromscratch #easydairyrecipes #cheesemaking #homemadegoodness #kitchenbasics #creamycheese #spreadables #diydairy #cheeserecipe #simpleingredients #madeathome #nocheeseadditives #freshspread #cheeselovers #homesteadkitchen #easyhomemade #creamcheesespread #healthyfats #smallbatchrecipes Say goodbye to store-bought! 🧀 This homemade cream cheese is ultra creamy, fresh, and easy to make at home! 😍🫶
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