Homemade Cream Cheese
FRESH, CREAMY & SURPRISINGLY SIMPLE
Making homemade cream cheese is surprisingly simple. With just whole milk, lemon juice, and a little patience, you can make a fresh, creamy spread right in your own kitchen. Spread it on a warm bagel, use it in dips and sauces, or add your favorite herbs and seasonings to make it your own. Once you see how easy it is, you may find yourself making it again and again.
Why You’ll Love It
This is one of those kitchen basics that seems complicated until you actually make it. There are no special cheesemaking skills required—just heat the milk, add lemon juice to form the curds, drain and blend.
Best of all, you control the final texture. Drain it for less time for a softer spread or a little longer for thicker cream cheese.
Ingredients
1/2 gallon whole milk
5 tablespoons lemon juice
Butter, optional
Salt, to taste, optional
Instructions
Heat the milk. Pour the whole milk into a large nonreactive pot. Heat over medium heat, stirring occasionally to prevent scorching, until it reaches about 185°F.
Add the lemon juice. Slowly add the lemon juice, stirring gently for about 2 minutes. The milk will begin separating into curds and whey.
Let it rest. Remove from the heat and allow the mixture to sit undisturbed for about 10 minutes so the curds can fully separate.
Prepare for draining. Line a colander with clean cheesecloth or a fine-mesh cloth and place it over a large bowl.
Drain the curds. Pour the curdled milk into the lined colander and allow the whey to drain into the bowl. Let the curds drain for approximately 30–60 minutes. For thicker cream cheese, allow them to drain longer.
Blend until creamy. Transfer the drained curds to a food processor or blender. Blend until smooth and creamy. Add a little butter for extra richness and a pinch of salt to taste, if desired.
Chill. Transfer the cream cheese to a clean airtight container and refrigerate. It will firm up slightly as it chills.
Dan’s Tips
Whole milk matters. Full-fat milk will give you a richer, creamier finished cheese.
Don't rush the draining. The amount of whey left in the curds determines how soft or firm your finished cream cheese will be.
Too thick? If you've drained it a little too long, blend in a small amount of the reserved whey until you reach the consistency you want.
Make it flavored. Once you've mastered the basic recipe, try adding fresh herbs, cracked pepper, roasted garlic, chives or even a little honey
.
Save the whey. Don't automatically pour it down the drain. It can be used in bread dough, pancakes and other recipes.
How to Store Homemade Cream Cheese
Keep your homemade cream cheese refrigerated in a clean, airtight container. Because it doesn't contain the stabilizers and preservatives found in many commercial products, make smaller batches and use it while it's fresh.