Rich, smooth, creamy, and mildly tangy, this homemade cream cheese is easy to prepare with simple ingredients. It works beautifully as a spread, in dips, and even for homemade cheesecake.
Yield: approximately 350–400 g
Prep time: 10 minutes
Cooking time: 10–15 minutes
Draining time: 30 minutes–3 hours
Chilling time: 2 hours
Ingredients
- 1 liter full-fat milk
- 250 ml heavy cream
- 30 ml fresh lemon juice
- 15 ml white vinegar
- 5 g salt
- 1–2 tbsp additional heavy cream, optional, for adjusting the texture
Instructions
1. Heat the milk
Combine the milk and 250 ml heavy cream in a heavy-bottomed saucepan.
Heat gently over medium-low heat until the mixture reaches approximately 85–90°C (185–194°F). Stir occasionally to prevent scorching.
Do not allow the mixture to come to a full boil.
2. Curdle the milk
Remove the saucepan from the heat.
Gradually add the lemon juice and white vinegar, stirring gently as you add them.
Leave the mixture undisturbed for 5–10 minutes. It should separate into white curds and yellowish whey.
3. Drain
Line a fine-mesh sieve with clean cheesecloth and place it over a bowl.
Pour the curdled mixture into the sieve and allow the whey to drain.
For soft, spreadable cream cheese, drain for about 30–60 minutes. For a thicker consistency, refrigerate while draining for 2–3 hours.
4. Blend
Transfer the drained curds to a food processor or blender.
Add 5 g salt and blend for approximately 2–3 minutes, scraping down the sides as necessary, until completely smooth and creamy.
If the cheese is too thick, add 1 tablespoon of heavy cream at a time and blend again until you reach your preferred consistency.
5. Chill
Transfer the cream cheese to a clean, airtight container and refrigerate for at least 2 hours before serving. Chilling helps it firm up and improves the final texture.
👨🍳 Chef’s Tips
Use full-fat dairy for the richest flavor and creamiest texture. Avoid overheating the milk, as excessive heat can contribute to a grainy texture.
For a spreadable cream cheese, use a shorter draining time. If you’re making cheesecake, drain it longer to remove more whey and achieve a firmer consistency.
For an extra-rich and silky result, blend in an additional 20–30 g of heavy cream.
🌿 Flavor Variations
Garlic Herb: Blend in roasted garlic, finely chopped parsley, and chives.
Honey & Vanilla: Add about 30 g honey and a small splash of vanilla extract.
Strawberry: Blend with approximately 80 g strawberry purée. For a thicker result, use a concentrated or well-drained purée.
Jalapeño: Mix in finely chopped jalapeño and freshly ground black pepper.
❄️ Storage
Keep the homemade cream cheese refrigerated in a clean, airtight container and use it within 3–4 days. Always use a clean utensil when serving it.
