Did you know you can make your own cream cheese? It's true! You can have easy homemade cream cheese in just 30 minutes!
Prep time: PT10M
Cook time: PT15M
Rating
4.64 stars (19 reviews)
Ingredients
2 cups full-fat milk
2 cups heavy whipping cream
3 tablespoons lemon juice
Salt to taste
Steps
Set aside a large heat-proof bowl with a cheesecloth-lined strainer ready for straining.
In a large heavy-bottomed sauce plan, bring the milk and the cream to a simmer (not a boil) stirring constantly. Make sure to use full-fat milk here or it won't curdle. You can also use all milk.
Reduce the heat to medium and gradually add the lemon juice while stirring until the curds separate from the liquid like magic!
Pour the mixture through the cheesecloth and let drain for 15 minutes.
Process the curds in a food processor for a few minutes until smooth, adding a little of the whey liquid or cream if it's too thick. Season with salt to taste or add the flavors of your choice! You can use it right away or refrigerate until ready to serve- the cream cheese will thicker in the refrigerator. The cream cheese will keep refrigerated for 7-10 days.
Reviews
Denise luber on 2024-08-31 (5 stars): Super easy, quick and delicious. Thank you!đź’•
Ren on 2023-03-15 (1 stars): Mine would not curdle. I used full-fat milk and cream, simmered it, added the lemon juice, and got hot buttermilk. You need non-ultra pasteurized milk and rennet to make a proper cream cheese at home consistently.
Ellie on 2022-01-11 (5 stars): Like the recipe? lol I’ve never not liked an Amy K recipe and getting your happy gmails too. I’m so not a cook but I love to read about and see good food , good Jewnicorn food especially!
