How to Make Cream Cheese (The Easiest Cream Cheese Recipe)
My Homemade Cream Cheese recipe could not be easier to make, because everything you need to make rich, creamy, and tangy cream cheese is most likely already in your fridge.
4 cups (32 oz /1000 ml) whole milk (full fat, not low fat)
2-3 tablespoons lemon juice ((lime juice or white vinegar))
¼-½ teaspoon salt ((read notes))
Categories
Ingredient
Cuisine
American
Steps
In a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.
Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a yellowish liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.
Lay a cheesecloth in a large sieve and place it over a large bowl. Pour the curds into the sieve. Let it strain and cool for about 15 minutes.
Once cooled, use the cheesecloth to squeeze the excess whey out of the curds. (Note: You can reserve the whey for marinades, bread, pancakes etc)
Transfer curds to a food processor and process until very smooth and creamy, about 3 minutes. If the mixture seems grainy and stiff then add in a splash of the whey or cream to loosen it.
Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
This cream cheese must be stored in the fridge. I always use it within 7 days.
Reviews
kathleen backhus on 2025-06-19 (5 stars): Oh wow, Gemma, you amaze me. I just love your recipes. I can't wait to do this one. I am 82 yrs. old. And always get soo excited, just like a kid in a candy store, whenever I see you have a neat new something to make. Why do I get soo excited??? because I know I have never gotten a recipe from you that doesn't work. Everything is soo expensive nowadays. I just can't waste money on recipes that flop. And there are some very good cooks out there, but they sure must get in a rush when they write up a new recipe, because sooo many are just awful. And all of that money is wasted. Thank you for being so thorough. Have you started teaching your son to cook yet? How old is he now?
Leticia Hernandez on 2025-06-19 (5 stars): I go to a bakery that has "High Protein Schmear". It looks like it may have cottage cheese included. For your recipe, when would be the best time to add the cottage cheese? While the milk is cooking, or after and more importantly how much? I really like the one I buy, but its a whopping $9 bucks for a small deli container! And I would prefer to make it. What do you suggest?
David P on 2025-05-25 (5 stars): I love this recipe, it's so simple. I used a gallon of whole dheesecake!
Mary Francisca Jones on 2025-05-17 (5 stars): It's ready to use!!!
Mary Francisca Jones on 2025-05-17 (5 stars): I tried thus recipe and it is Amazing!!
I am going to use it on Fresh Cinnamon Rolls.
Thank You so much for All Your Delicious Recipes!!
toro on 2025-05-07 (5 stars): Curd(american meaning) = the coagulated part of milk, from which cheese is made: it is formed when milk sours and is distinguished from whey, which is the yellow green watery part that results after you add an acidic part to warm milk like: lemon juice, vinegar, yogurt from shop, buttermilk.... I add homemade kefir for example and works OK.
Just don't complicate things, go to shop get a yogurt cup and you're good to go, or like Gemma says use a lemon
