Homemade Cream Cheese - 3 Ingredients
Making homemade cream cheese is surprisingly easy. With only three ingredients you can achieve a creamy and soft cream cheese, all at home.
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