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Homemade Cream Cheese Recipe

This homemade cream cheese recipe is easy to make, tastes delicious, and uses simple ingredients you likely already have at home.
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Total Time40 minutes
Servings2 cups

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 

  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!

Notes

Store homemade cream cheese in airtight container in the fridge for up to a week.