Nothing tastes better than fresh and tangy homemade cream cheese. And my easy and delicious cream cheese recipe is made from simple ingredients you likely already have at home.
Why Make Cream Cheese at Home?
You may be wondering why you’d make cream cheese from scratch, when you can simply buy it from the grocery store. Not only does homemade cream cheese taste more fresh and rich than store-bought, but it’s also made from healthy ingredients with no fillers.
Unfortunately, so many store-bought dairy products, including cream cheese, are stuffed with preservatives, gums, and additives that are unnecessary and unhealthy. And the brands that make cream cheese the right way with simple wholesome ingredients, are often super pricey.
So not only does homemade cream cheese taste delicious, but it’s healthier for you, and will save you money.
Ingredients
Whole Milk– Using whole milk in this recipe will yield the creamy, rich texture that we all know and love about cream cheese. I prefer to use raw whole milk, as it’s loaded with nourishing nutrients, enzymes, and minerals– but pasteurized whole milk will work just as well.
Distilled White Vinegar or Lemon Juice– Both lemon juice and distilled white vinegar are ingredients you likely already have at home that can be used to make delicious cream cheese! Lemon juice will provide a light citrus flavor to the cream cheese whereas vinegar will create a more savory flavor.
Heavy Cream- A bit of heavy cream yields a smooth, creamy and thick cream cheese that is irresistibly delicious.
Yogurt- Adding yogurt with live cultures will culture the cream cheese, making it rich in gut-healthy probiotics.
Salt- Salt lends a delicious flavor, making your homemade cream cheese even more tasty.
How to Make Homemade Cream Cheese
1. In a large pot, heat the milk over medium heat until it reaches a temperature between 180-190°F. Stir continuously to prevent scorching at the bottom of the pot.
2. Once the milk reaches the desired temperature, remove it from the heat and slowly add the white distilled vinegar while stirring gently. The milk will start to curdle and separate into curds and whey. Let the milk sit undisturbed for about 10-15 minutes to allow the curds to fully form.
3. Now it’s time to strain. Pour into a colander or fine mesh sieve over a large bowl or in the sink. Let it strain and cool for 15 minutes to ensure the whey is removed. You can also use a cheesecloth to squeeze the excess whey out of the curds.
4. Transfer the curds to a food processor. Add the cream, yogurt, and salt, and pulse to combine until smooth and creamy. Taste and adjust the salt if desired.
5. Transfer to an airtight container and refrigerate for at least 1-2 hours to allow it to firm up. Enjoy!
How to Store
Store in an airtight container in the refrigerator for up to a week. Cream cheese is best enjoyed fresh, so I don’t recommend freezing it, as the texture can cheese after thawing.
How to Use Homemade Cream Cheese
Homemade cream cheese is versatile and delicious, and has many uses.
- Use it as a spread. One of the best ways to enjoy homemade cream cheese is spread atop a fresh bagel or piece of toast.
- Add it to recipes. Cream cheese can be used in many of your favorite recipes– from homemade cheesecake, to cream cheese frosting and other baked goods, and more.
- Make a sweet or savory dip. Who doesn’t love a delicious cream cheese dip? You can make it savory with herbs, chives, and seasonings, or make it sweet with fruit, honey, cinnamon, and more. The options are endless!
Homemade Cream Cheese Recipe
Equipment
- Colander, or fine mesh sieve
- Cheesecloth, optional
- Thermometer
- Food Processor
Ingredients
- 1 gallon whole milk
- 1/2 cup distilled white vinegar or lemon juice
- 1/4 cup heavy cream
- 3 tbsp yogurt with live active cultures
- 1 tsp salt or to taste
Instructions
- In a large pot, heat the milk over medium heat until it reaches a temperature between 180-190°F. Stir continuously to prevent scorching at the bottom of the pot.
- Once the milk reaches the desired temperature, remove it from the heat and slowly add the white distilled vinegar while stirring gently. The milk will start to curdle and separate into curds and whey. Let the milk sit undisturbed for about 10-15 minutes to allow the curds to fully form.
- Now it’s time to strain. Pour into a colander or fine mesh sieve over a large bowl or in the sink. Let it strain and cool for 15 minutes to ensure the whey is removed. You can also use a cheesecloth to squeeze the excess whey out of the curds.
- Transfer the curds to a food processor. Add the cream, yogurt, and salt, and pulse to combine until smooth and creamy. Taste and adjust the salt if desired.
- Transfer to an airtight container and refrigerate for at least 1-2 hours to allow it to firm up. Enjoy!
Notes
Want to Learn How to Cook From Scratch?
Once you start swapping store-bought food staples for healthier, homemade alternatives– you won’t ever go back! There is nothing better than creating wholesome meals for your family that are nourishing and delicious! Which is why I created a recipe guide full of healthier, from-scratch versions of your favorite kitchen staples that you and your family will love. Grab a copy today, and fill your kitchen with delicious and simple recipes just like this one!
Did you make my homemade cream cheese recipe? Let me know in the comments! And to explore the latest recipes on the blog, check out my recent posts: