Go Back
–+ servings
Cream Cheese

cream cheese recipe

Rachid Yousfi
If you’re looking for a smooth, creamy spread that brings indulgence without the hassle of artificial ingredients, this homemade cream cheese recipe is the perfect choice. It’s simple to make, full of flavor, and gives you control over every ingredient.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine United States
Servings 7 Servings
Calories 100 kcal

Equipment

  • Medium saucepan
  • Cheesecloth or a clean kitchen towel
  • Fine mesh strainer
  • Food thermometer
  • Mixing bowl
  • Wooden spoon or spatula
  • Airtight storage container

Ingredients
  

  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 1 tbsp Lemon juice
  • 1 tbsp White vinegar
  • ½ tsp Salt

Instructions
 

  • Heat the Milk and Cream
    Pour the whole milk and heavy cream into a medium saucepan. Place the saucepan over medium heat and warm the mixture, stirring occasionally, until it reaches about 190°F (88°C). A food thermometer is useful here, but it’s not critical.
  • Add the Acid
    Once the milk and cream mixture is hot (but not boiling), remove it from the heat. Stir in the lemon juice and white vinegar. You’ll begin to see curds form right away. Stir gently for about 1 minute to help the mixture come together.
  • Let It Sit
    Allow the curdled milk to sit in the saucepan for about 10 minutes. This will allow the curds to firm up and separate from the whey.
  • Strain the Curds
    After 10 minutes, place a fine mesh strainer over a large bowl and line it with cheesecloth or a clean kitchen towel. Pour the curds and whey into the strainer. Allow the mixture to drain for about 10-15 minutes until most of the liquid has been removed. You can press lightly on the curds to release extra liquid if needed
  • Blend the Cream Cheese
    Transfer the curds to a mixing bowl and add the salt. Using a wooden spoon or spatula, mash and mix the curds until you achieve a smooth, creamy consistency. For a slightly lighter texture, you can blend the cream cheese with a hand mixer for 1-2 minutes.
  • Refrigerate
    Transfer the cream cheese into an airtight container and refrigerate it for at least 4 hours to allow it to firm up further. Homemade cream cheese can be kept in the fridge for up to 1-2 weeks.

Related Video

Notes

  • Use Fresh Ingredients: Fresh milk and cream will yield the creamiest texture. Avoid using ultra-pasteurized milk, as it may not curdle properly.
  • Adjust the Acidity: If you prefer a tangier cream cheese, you can increase the amount of lemon juice or vinegar slightly. Taste it before refrigerating to adjust the flavor to your liking.
  • Strain Well: Straining the curds properly ensures a smooth and creamy texture. Be patient and let the whey drain completely before moving on to the next step.
  • Keep It Cool: For the best spreadable texture, always refrigerate your cream cheese for at least 4 hours. The cream cheese will firm up in the fridge, making it easier to spread on bagels or crackers.
  • Flavor It Up: Once you’ve made your base cream cheese, try adding herbs, garlic, or even a bit of smoked salmon for extra flavor. Customize it to suit your taste!

Nutrition

Nutrition Facts
cream cheese recipe
Serving Size
 
28 g
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Monounsaturated Fat
 
3
g
Cholesterol
 
30
mg
10
%
Sodium
 
80
mg
3
%
Potassium
 
30
mg
1
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
2
g
4
%
Vitamin A
 
220
IU
4
%
Calcium
 
30
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cream cheese
Tried this recipe?Let us know how it was!