Making homemade cream cheese is surprisingly easy. Cream cheese is not something we typically stock in our household. When we needed it for a recipe, we reached out to Nenad’s grandmother to find out how to make it from scratch. She explained that we only needed three ingredients to make delicious smooth cream cheese.
WHY YOU SHOULD MAKE YOUR OWN:
Homemade cream cheese is much better, the overall flavor is rich, and the texture is silkier. Looking at the ingredient list of store-bought cream cheese, you will find thickeners such as xanthan gum or bean gum, preservatives, and additional salt. The whole process is so simple, and now you can have greater control over the ingredients.
SUPPLIES NEEDED:
- full-fat milk
- lemon
- salt
- option add-ons (e.g., herbs, garlic, fruit, etc.)
- Cheese cloth or a fine mesh strainer
THE PROCESS:
Over low-medium heat, bring 8 cups of milk to a low simmer (note: heating on high heat will cause the milk to overflow).
Once the mixture begins to boil, pour the juice of 1 lemon inside the pot. Stir once with a wooden spoon and remove from heat.
After removing from heat, allow the mixture to sit for 10-15 minutes, or until separating.
Note: The mixture will appear yellow, and you should begin to see the whey separating from the cheese
Prepare a colander lined with a cheesecloth and pour the cheese mixture inside.
Note: I do this step in the sink.
Gather the ends of the cheesecloth and tie the top of the cheese mixture. Let the mixture rest for 5-10 minutes to allow for excess whey to drain.
Place the milk mixture in a food processor and add salt. Blend together for roughly 1-2 minutes and your should have light and soft cream cheese.
During this step, you can add any additional flavorings such as rosemary or garlic.
Your cream cheese is ready to enjoy! Store the cream cheese in an air-tight container for up to 7 days.
Homemade Cream Cheese – 3 Ingredients
Equipment
- 1 Large pot
- 1 Wooden mixing spoon
- 1 Colander
- Cheesecloth enough that will completely cover the colander and allow the edges to hang over the side
- Food processor
- Airtight storage container
Ingredients
- 8 cups whole milk
- 1 lemon juice of the lemon
- 1 tsp salt
Instructions
- Over low-medium heat, bring 8 cups of milk to a low simmer. Note: heating on high heat will cause the milk to overflow.
- Turn off the heat as the mixture begins to boil and pour the juice of 1 lemon inside the pot, then stir once with a wooden spoon.
- Remove from heat and allow the mixture to sit for 10-15 minutes, or until separating. Note: The mixture will appear yellow, and you should begin to see the whey separating from the cheese.
- Prepare a colander lined with a cheesecloth and pour the cheese mixture inside. Note: I do this step in the sink.
- Gather the ends of the cheesecloth and tie the top of the cheese mixture. Let the mixture rest for 5-10 minutes to allow for excess whey to drain.
- Place the cheese mixture in the food processor and add a pinch of salt.
- Blend the cream cheese until reaching a smooth consistency.
- Store in an airtight container for up to one week in the refrigerator.
Notes
- You can add optional flavorings such as dried or fresh herbs to your cream cheese
