Making cream cheese at home is much easier than I expected—and incredibly satisfying. With just a few ingredients and a bit of patience, I can whip up a rich, creamy spread that’s perfect for bagels, dips, baking, or even eating straight off a spoon. This homemade version is free from preservatives and has a freshness and tang that store-bought versions just can’t match.
Why I Love This Recipe
I love this recipe because it only uses a handful of simple ingredients and turns them into something amazing. There’s a creamy texture and slightly tangy flavor that tastes fresher than anything from the store. I also enjoy the flexibility—whether I want a plain version or one with herbs, garlic, or even something sweet like honey, I can customize it however I like. Plus, I enjoy knowing exactly what goes into it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 liter (4 cups) whole milk
500 ml (2 cups) heavy cream
2 tablespoons white vinegar or lemon juice
½ teaspoon salt
Directions
I start by pouring the milk and heavy cream into a large saucepan over medium heat. I stir occasionally and bring the mixture just to a boil—small bubbles will form around the edges.
Once it’s hot and starting to bubble, I remove the saucepan from the heat and add the vinegar (or lemon juice) while stirring gently.
I let the mixture sit undisturbed for 10–15 minutes. During this time, it curdles, and I start seeing curds separating from the whey.
I place a cheesecloth or clean kitchen towel over a fine mesh strainer and pour the mixture through to separate the curds from the whey. I let it drain for at least 1 hour to remove as much liquid as possible.
After draining, I transfer the curds to a food processor. I add salt and blend until smooth and creamy. This might take a few minutes, and I stop to scrape down the sides as needed.
If the cream cheese feels too thick, I sometimes add a tablespoon of whey or milk to adjust the consistency.
Once it’s creamy, I transfer the cream cheese to an airtight container and refrigerate.
Servings and timing
This recipe yields about 1½ to 2 cups of cream cheese, which serves approximately 8 people (2–3 tablespoons per serving). It takes around 15 minutes of active prep time, with an additional 1 hour of draining and 10–15 minutes of curdling time.
Variations
I like to mix things up by adding fresh chopped herbs like chives, dill, or parsley for an herbed version. Roasted garlic or sun-dried tomatoes give it a savory twist. For a sweeter spread, I blend in a bit of honey or maple syrup and a pinch of cinnamon. I also sometimes use cultured buttermilk instead of vinegar for a tangier flavor.
Storage/Reheating
I store my homemade cream cheese in an airtight container in the refrigerator. It stays fresh for up to 7 days. I never reheat it, but I let it sit out for a few minutes at room temperature before spreading to make it softer and easier to use. If I notice any sour or off smell, I discard it.
FAQs
How long does homemade cream cheese last?
Homemade cream cheese lasts up to 1 week when stored in an airtight container in the refrigerator.
Can I freeze homemade cream cheese?
I can freeze it, but the texture changes and becomes grainy. It’s best used fresh for the smoothest, creamiest consistency.
What milk is best for making cream cheese?
I always use whole milk and heavy cream for a rich and creamy result. Skim or low-fat milk won’t yield the same texture.
Can I make it without a food processor?
Yes, I can use a hand mixer or blender, though the texture might not be as silky. For a chunkier version, I mash it by hand with a spoon or fork.
What can I do with the leftover whey?
I usually save the whey and use it in smoothies, soups, or for baking bread. It adds protein and a slight tang.
Conclusion
Making homemade cream cheese is one of those simple kitchen projects that’s incredibly rewarding. I love how easy it is to create something so versatile and delicious with just a few ingredients. Once I started making it from scratch, I found it hard to go back to store-bought. Whether I spread it on toast, mix it into a recipe, or enjoy it straight from the spoon, this cream cheese always hits the spot.
Homemade cream cheese is rich, creamy, and tangy—made with just a few ingredients and no preservatives. Perfect for spreading, dipping, or baking.
Ingredients
1 liter (4 cups) whole milk
500 ml (2 cups) heavy cream
2 tablespoons white vinegar or lemon juice
½ teaspoon salt
Instructions
Pour the milk and heavy cream into a large saucepan and heat over medium heat, stirring occasionally, until it just begins to boil with bubbles forming around the edges.
Remove from heat and stir in the vinegar or lemon juice gently.
Let the mixture sit undisturbed for 10–15 minutes until curds form and separate from the whey.
Line a fine mesh strainer with cheesecloth or a clean kitchen towel and pour the mixture through to drain the whey. Let it drain for at least 1 hour.
Transfer the curds to a food processor, add salt, and blend until smooth and creamy, scraping down the sides as needed.
If the texture is too thick, add a tablespoon of whey or milk to adjust the consistency.
Transfer the cream cheese to an airtight container and refrigerate.
Notes
Use cultured buttermilk instead of vinegar for a tangier flavor.
Add herbs, garlic, or sweeteners like honey for variation.
Let cream cheese sit at room temperature before using for easier spreading.
Discard if any sour or off smell develops.
Leftover whey can be used in smoothies, soups, or baking.
