Easy Homemade Cream Cheese
This homemade cream cheese turns whole milk, lemon juice or vinegar, and a little salt into a creamy, gently tangy spread. Heating the milk with acid separates it into soft white curds and yellowish whey. After draining, a few minutes in the food processor bring those curds together into a smooth spread that firms up in the refrigerator.
Equipment
- Heavy-bottomed saucepan
- Spoon or heatproof spatula
- Fine-mesh sieve
- Cheesecloth
- Large heatproof bowl
- Measuring cups and spoons
- Food processor
- Clean covered container
Ingredients
- 4 cups whole milk 32 fl oz / approximately 950 ml
- 2 –3 tablespoons fresh lemon juice or white vinegar
- ¼ teaspoon salt plus more to taste, up to ½ teaspoon
- A little reserved whey or cream if needed for blending
Instructions
- Set a cheesecloth-lined sieve over a large heatproof bowl.
- Heat the milk in a heavy-bottomed saucepan over medium-high heat, stirring frequently and scraping the bottom, until it reaches a strong simmer.
- Reduce to medium heat. Add the lemon juice or vinegar 1 tablespoon at a time, waiting about 1 minute between additions. Use the third tablespoon if needed, stirring gently until white curds separate from yellowish whey.
- Remove from the heat and carefully pour into the lined sieve. Drain and cool for about 15 minutes.
- Once cool enough to handle, gather the cheesecloth and gently squeeze out excess whey without drying the curds completely. Reserve some whey.
- Blend the curds in a food processor for about 3 minutes, scraping down the sides. If needed, add reserved whey or cream 1 teaspoon at a time and continue blending until smooth.
- Blend in ¼ teaspoon salt, adding more to taste up to ½ teaspoon total. Transfer to a clean, covered container and refrigerate until firmer.
Optional flavoring
- Stir in finely chopped chives or a small pinch of garlic powder.
Notes
This fresh cheese can differ from packaged cream cheese in texture and baking performance.