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)
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).
- 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.
- 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.
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.
Gather the corners of the cheesecloth and squeeze gently to remove excess liquid.
Taste and adjust salt if desired. Use immediately or store in an airtight container in the fridge for up to 7 days.
Notes
- For a tangier flavor, use lemon juice instead of vinegar.
- If you prefer a firmer texture, allow the cheese to drain longer.
- You can also add fresh herbs or garlic for a savory version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
