Homemade Cream Cheese
This homemade cream cheese is rich, tangy, and incredibly easy to make with just milk, cream, and a splash of acid. Once blended smooth, it becomes the perfect base for custom flavors like herbs, veggies, or even a swirl of honey and berries.
Equipment
- Heavy-bottomed pot
- Kitchen Thermometer
- Fine mesh strainer
- Cheesecloth or nut milk bag
- Large bowl
- Blender or food processor
- Airtight container for storage
Ingredients
- 1 quart (4 cups) whole milk
- 2 cups heavy cream
- 3 tablespoons white vinegar or lemon juice
- ½ teaspoon salt adjust to taste
Instructions
- In a heavy pot, combine milk and cream. Heat over medium, stirring occasionally, until the mixture reaches 190°F (just below boiling).
- Turn off the heat and stir in vinegar or lemon juice. Let sit for 10 minutes without stirring to allow curds to form.
- Line a fine mesh strainer with cheesecloth and place it over a large bowl. Gently pour the curds into the strainer.
- Let the curds drain for 1–2 hours until most of the liquid (whey) has dripped out. For firmer cream cheese, drain longer.
- Transfer the curds to a blender or food processor. Add salt and blend until smooth and creamy. Keep and store as plain cream cheese or add a flavor, e.g., onions and chives, and pulse lightly or fold in.
- Chill for a few hours before serving for best flavor and texture.