The DIY cream cheese, rich, creamy, and with just a hint of tang, is totally fuss-free, cheaper to make at home, and fast becoming a pantry essential.
Prep time: PT5M
Cook time: PT15M
Rating
4.17 stars (6 reviews)
Keywords
Cream cheese recipe, How to make cream cheese, Cream cheese from scratch, easy homemade cream cheese recipe, easy hommade cream cheese recipe, homemade cream cheese
Ingredients
2 cups Milk, full fat
2 cups Cream
1/2 tsp Salt
2-3 tbsp Lemon juice (You can also use white vinegar)
Categories
Condiment
Cuisine
World
Steps
Combine the milk, cream, and salt in a heavy-bottom saucepan.
Bring the mixture up to a gentle boil on medium heat, stirring continuously.
Add the lemon juice, and keep stirring.
Cook this mixture until it curdles and you get a greenish whey. This will take 3-4 minutes.Once the mixture curdles, turn off the heat and allow the curds to sit for a few minutes without stirring.
Pour the mixture into a sieve lined with cheesecloth. Make sure the sieve is placed on top of a bowl to catch the whey.Save the whey for later use.
Let the mixture drain well for 20-30 minutes.
Transfer to a food processor and blend until you get a smooth, creamy cheese.If the mixture feels dryish, add some of the whey to make it softer and creamier.
Taste and adjust for salt. You can add any herbs/ garlic/ spices if you want at this point.
Transfer into an air-tight container and refrigerate. This will keep well for a week. Enjoy!
Nutitrion
Serving Size: 1 Serving
Calories: 195 kcal
Carbohydrates: 4 g
Protein: 3 g
Fat: 19 g
Saturated Fat: 12 g
Cholesterol: 61 mg
Sodium: 148 mg
Sugar: 4 g
Unsaturated Fat: 6 g
Reviews
Joe on 2025-01-11 (5 stars): Damn, Gary. Gentle boil is a temperature between 180°F and 205°F. At this temperature, small bubbles slowly rise to the surface of the liquid. It sounds like the recipe is not your problem.
Fred on 2024-06-20 (5 stars): Any thoughts on how to add more tang? I heard adding vinegar when processing, but I’m concerned about making the cheese too liquid.
Fres on 2024-06-20 (5 stars): You can add whey back in when it’s still in the food processor. Try a teaspoon at a time, blitz and repeat until it has the consistency you want.
Gary on 2024-06-16 (1 stars): You fail to say what temperature to bring the milk)cream mixture to. Kinda important. How could you not mention it?! This recipe is useless without the info
