There’s something incredibly satisfying about the smooth, creamy texture and rich flavor of homemade cream cheese. This Homemade Cream Cheese is a delightful alternative to store-bought options, allowing you to control the ingredients and customize the taste to your liking. With just a few simple steps and minimal prep time, you can enjoy this versatile spread in everything from bagels and sandwiches to desserts and dips. Trust me, once you try it, you’ll never want to go back to store-bought again
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a product that’s as delicious as it is easy to make. Here’s why it’s a favorite
Smooth and Creamy: The perfect consistency ensures it spreads easily and melts into any dish seamlessly.
Rich Flavor: Homemade cream cheese has a depth of flavor that surpasses most store-bought varieties.
Quick and Easy: With straightforward steps and minimal prep time, this recipe comes together in under an hour. Ideal for busy days when you still want something fresh.
Customizable: Adjust the salt or add herbs and spices for a unique twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. Everyone loves the versatility of cream cheese
Ingredients
Whole Milk: Provides the base for the cream cheese, ensuring a rich and creamy texture.
Heavy Cream: Adds extra richness and helps achieve the desired consistency.
Buttermilk: Acts as a culture starter, helping the milk thicken and develop its characteristic tangy flavor.
Salt: Enhances the overall flavor profile of the cream cheese.
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create this flavorful masterpiece
Combine the Milk and Cream: In a large pot, combine whole milk and heavy cream over medium heat. Stir occasionally until the mixture reaches 85°F (29°C).
Add Buttermilk: Remove the pot from heat and stir in buttermilk. Cover the pot with a lid and let it sit at room temperature for 12-24 hours, or until the mixture thickens and separates.
Strain the Mixture: Line a colander with cheesecloth and place it over a bowl. Pour the thickened mixture into the colander and allow it to drain for 2-3 hours, or until the desired consistency is reached.
Season and Store: Once drained, transfer the cream cheese to a bowl. Add salt to taste and mix well. Store in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
Servings: 16
Calories per serving: 100
Preparation Time
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 13-25 hours (including culturing and draining)
How to Serve Homemade Cream Cheese
This versatile spread pairs wonderfully with various accompaniments. Here are a few serving suggestions to enhance your experience
Bagels and Toast: Spread on warm bagels or toast for a classic breakfast treat.
Desserts: Use as a filling for cakes, pies, or cheesecakes.
Vegetables: Dip fresh veggies like carrots, celery, or bell peppers for a healthy snack.
As a Standalone: Sometimes, this cream cheese is decadent enough to enjoy on its own. Simply savor each bite and let the flavors shine
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Fresh milk and cream ensure the best texture and flavor. Avoid using ultra-pasteurized milk, as it may not culture properly.
Chill Thoroughly: For the creamiest texture, chill the cream cheese in the refrigerator for at least 2 hours before using.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Wrap individual portions tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Experiment with Variations: Try adding herbs like chives, dill, or parsley for a savory twist, or mix in fruit preserves for a sweet option
FAQ Section
1. Can I use different types of milk? Yes! You can use skim milk or almond milk for a lower-fat or dairy-free version. Adjust the amount of cream accordingly.
2. What if I don’t have buttermilk? You can substitute with plain yogurt or sour cream as a culture starter. Adjust the amount based on the recipe.
3. Can I make this cream cheese ahead of time? Yes, you can prepare the cream cheese up to two weeks in advance and refrigerate it. Simply use as needed.
4. How do I store leftover cream cheese? Keep it in an airtight container in the refrigerator for up to two weeks. Freeze for longer storage.
5. Can I freeze the cream cheese? Absolutely! Wrap individual portions tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for leftovers or feeding a crowd.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can omit sugar or use a sugar substitute for a lower-sugar option.
8. Can I skip the buttermilk? You can, though the buttermilk adds a distinctive tangy flavor. Substitute with another culture starter if preferred.
9. Do I need to strain the mixture? Straining is essential for achieving the right consistency. It removes excess whey and gives the cream cheese its signature texture.
10. Can I add toppings to the cream cheese? Absolutely! Sprinkle with chopped nuts, drizzle with honey, or add a dusting of cinnamon for added flair
Conclusion
There you have it a delicious and versatile Homemade Cream Cheese recipe that’s sure to become a staple in your kitchen. With its smooth, creamy texture and rich flavor, this spread satisfies both your cravings and creativity. So gather your ingredients, follow the steps, and let’s create something amazing together! Your taste buds will thank you.
Print
Homemade Cream Cheese
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dips & Spreads
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
This Homemade Cream Cheese is rich, creamy, and incredibly easy to make with just three simple ingredients! Perfect for spreading on bagels, using in cheesecakes, or adding to your favorite dishes.
Ingredients
- 4 cups whole milk
- 3–4 tablespoons fresh lemon juice
- 1/2 teaspoon salt
Instructions
- In a heavy-bottomed saucepan, bring the milk to a soft boil.
- Once boiling, add the lemon juice while stirring gently with a slotted spoon. The curds will begin to separate from the whey almost immediately. Remove from heat.
- Strain the curds using a cheesecloth-lined strainer.
- Squeeze out excess liquid, then transfer the curds to a food processor. Add salt and process for 3 minutes, until smooth and creamy.
- Refrigerate for at least 30 minutes before serving.
Notes
- Use full-fat whole milk for the best texture.
- You can substitute lemon juice with white vinegar.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 100g
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 85mg