Learn how to make homemade cream cheese with just two ingredients and a simple method! This soft, creamy cheese is perfect for platters, snacks, and desserts, and takes just 10 minutes to prepare.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Ingredients
- 8 cups whole milk (preferably raw or pasteurized, not UHT)
- 5 Tbsp lemon juice (from 1 large lemon) or white vinegar
- 1/2 tsp salt (optional, to taste)
Yields: About 1 cup of cream cheese
Equipment
- Cheesecloth
- Sieve or slotted spoon
Instructions
- Heat the milk: Pour the milk into a saucepan and bring to a gentle simmer over medium-high heat for 1-2 minutes. Be careful not to let it fully boil.
- Add lemon juice: Stir in the lemon juice (or vinegar) and turn off the heat.
- Curdling: Let the mixture sit for a few minutes as the milk curdles, forming curds and separating from the whey (the yellowish liquid).
- Strain the curds: Pour the curdled milk through cheesecloth and a sieve to drain out the whey. Alternatively, scoop the curds out with a slotted spoon while leaving the whey behind.
- Rinse and drain: Rinse the curds with cold water, then squeeze the cheesecloth to remove any remaining liquid.
- Blend: Transfer the strained curds to a food processor or blender, add salt, and blend until smooth and fluffy. For a creamier texture, blend in 1-2 Tbsp of whey until you reach your desired consistency.
- Optional flavors: Add in herbs, garlic, or any other flavorings as desired, and blend to incorporate.
- Enjoy or store: Your homemade cream cheese is ready to enjoy! Store in an airtight container in the fridge for up to 7 days, or freeze for up to 2 months.
Notes
- Lactose-free option: You can use lactose-free milk, as it still contains the proteins needed for curdling.
- Add-ins: Dried herbs, garlic, or chili flakes can be mixed in for added flavor, though these may shorten the shelf life.
- Leftover whey: Save the whey to use in soups, breads, pancakes, smoothies, or shakes for a protein boost.