Name: Homemade Cream Cheese Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups whole milk; 2 cups heavy cream; 1/4 cup white vinegar or lemon juice; 1/2 teaspoon salt (optional)

Jump to Recipe·Print Recipe

There’s just something magical about whipping up a Homemade Cream Cheese Recipe from scratch in your own kitchen. With just a handful of ingredients and a little bit of time, you’re rewarded with irresistibly smooth, creamy, and utterly fresh cream cheese—nothing like what you’ll find in a store-bought tub. Whether you’re a bagel devotee or love experimenting in the kitchen, this recipe is about to become your new favorite kitchen ritual. One taste, and you’ll be hooked!

Homemade Cream Cheese Recipe - Recipe Image

Ingredients You’ll Need

Making fresh cream cheese at home requires just a few simple but absolutely essential ingredients. Each plays a key role in delivering the perfect taste, texture, and rich mouthfeel—let’s peek at why they matter.

Whole milk: The rich fat content of whole milk is the backbone of that signature creamy texture and body.
Heavy cream: For a luxuriously smooth and spreadable consistency, heavy cream is the secret—you just can’t skip it!
White vinegar or lemon juice: The acidity of vinegar or lemon triggers the curds to form; lemon juice adds a slightly tangier flavor.
Salt (optional): Just a pinch enhances flavor, but it’s totally up to your tastebuds—leave it out for a pure, unsalted version.

How to Make Homemade Cream Cheese Recipe

Step 1: Combine and Heat the Dairy

Start by pouring the whole milk and heavy cream into a large saucepan. Give it a gentle stir and set it over medium heat. You want to slowly bring the mixture up to a gentle boil (185°F to 195°F), stirring every so often so nothing scorches at the bottom. Keep an eye on it—once you hit that temperature, you’re ready for the next step.

Step 2: Curds Away!

Once your milk and cream are heated, remove the pan from the stove. Immediately, stir in the white vinegar or lemon juice. This is where the magic happens—the acid causes the milk mixture to separate into lovely fluffy curds and watery whey. Let it sit undisturbed for 10–15 minutes and resist the urge to poke it!

Step 3: Strain for Texture

Line a fine mesh strainer with a double layer of cheesecloth and set it over a big bowl. Pour the curdled mixture carefully into the lined strainer. Allow it to drain for 10–15 minutes until most of the liquid (whey) is gone. For a firmer homemade cream cheese recipe, you can let it drain a little longer, or gently squeeze to remove even more whey.

Step 4: Blend to Perfection

Spoon the curds into your food processor. Add the salt, if using, and blend for 1–2 minutes, stopping to scrape down the sides as needed. Watch as the curds transform into an ultra-creamy spread. Give it a taste—a pinch more salt, or another quick blend—and you’ve got pure homemade cream cheese magic!

Step 5: Store or Enjoy

Scoop your finished cream cheese into an airtight container. You can use it right away or allow it to chill and thicken a bit more in the fridge. Incredibly, it will keep perfectly fresh for up to a week—though odds are it won’t last nearly that long.

How to Serve Homemade Cream Cheese Recipe

Garnishes

Take your cream cheese up a notch with fresh, flavorful garnishes. Try a sprinkle of chopped chives, a flurry of fresh dill, or even a crack of black pepper for a simple but stunning finish. A swirl of olive oil or a few crushed red pepper flakes can add a fancy flourish everyone will love.

Side Dishes

This homemade cream cheese recipe is ready to play a starring role next to freshly toasted bagels, crusty sourdough, or warm pita. It also works wonders as a creamy dollop on roasted veggies, a sandwich spread, or even tucked beside crispy crackers on a cheese board. Let your favorites be your guide!

Creative Ways to Present

Pipe it into cucumber cups, swirl it atop sweet potato rounds, or make miniature cream cheese-stuffed tomatoes for eye-catching party bites. For brunch, offer a mix-in bar with finely chopped herbs, smoked salmon, or roasted garlic so everyone can personalize their perfect bite. This homemade cream cheese recipe is as pretty as it is delicious.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover cream cheese to a clean, airtight container as soon as possible. It will stay creamy and fresh for up to 7 days in the refrigerator—just give it a quick stir before serving if any separation occurs. Be sure to use a clean spoon each time for best freshness.

Freezing

While you technically can freeze your homemade cream cheese, the texture does change—becoming a little crumbly once thawed. If you decide to freeze it, wrap tightly and thaw in the refrigerator, then blend again to restore some of its creamy character before using.

Reheating

Cream cheese is best enjoyed cold or at room temperature, never hot. If it’s too firm from the fridge, let it sit out for 10–15 minutes to soften before spreading. Give it a quick whip with a fork or spoon to get it back to ultra-creamy.

FAQs

Can I use low-fat milk or cream in this homemade cream cheese recipe?

For the richest, creamiest result, stick with whole milk and heavy cream. You can experiment with lower fat versions, but the texture and mouthfeel will be lighter, less luscious, and not as easily spreadable.

Is a food processor absolutely necessary?

No worries if you don’t have a food processor! A powerful blender or even a hand mixer will work. You can even mash and stir the curds by hand, though the result may be a bit more rustic—not a bad thing at all.

How can I flavor my cream cheese?

This homemade cream cheese recipe is a blank canvas! Try mixing in fresh herbs, crushed garlic, chives, scallions, or even sun-dried tomatoes for a savory twist. For sweet versions, swirl in a bit of honey or a touch of cinnamon.

Can I make this homemade cream cheese recipe ahead of time?

Absolutely! In fact, the flavor and texture only get better after a night in the refrigerator. Just store it tightly covered and enjoy within a week.

What can I do with leftover whey?

Don’t toss the whey! It’s high in protein and can be used in smoothies, added to your next bread dough, or used to cook oatmeal or grains. Waste not, want not—a win-win for any home cook.

Final Thoughts

This homemade cream cheese recipe is a game-changer for anyone who loves fresh, wholesome flavor. It’s ridiculously easy to make and infinitely customizable—once you try it, you might never go back to store-bought! I hope you’ll give it a whirl and discover just how satisfying a little kitchen magic can be.

Homemade Cream Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 1 1/2 cups cream cheese 1x
Diet: Vegetarian, Gluten-Free

Print Recipe

Description

Learn how to make creamy and delicious homemade cream cheese with just a few simple ingredients. This recipe yields a rich and tangy cream cheese that is perfect for spreading on bagels or using in your favorite recipes.

Ingredients

Scale

Ingredients:

4 cups whole milk
2 cups heavy cream
1/4 cup white vinegar or lemon juice
1/2 teaspoon salt (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle boil (about 185°F to 195°F).

Remove from heat and immediately stir in the vinegar or lemon juice. Let the mixture sit undisturbed for 10–15 minutes as the curds form. You should see the milk separate into curds and whey.

Line a fine mesh strainer with cheesecloth and place it over a large bowl. Carefully pour the mixture into the cheesecloth-lined strainer. Let it drain for 10–15 minutes until most of the whey has strained out.

Gather the corners of the cheesecloth and squeeze gently to remove excess liquid.

Transfer the curds to a food processor. Add salt if using, then blend until smooth and creamy, about 1–2 minutes. Scrape down the sides as needed.

Taste and adjust salt if desired. Use immediately or store in an airtight container in the fridge for up to 7 days.