Description
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.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
