How to Make Homemade Cream Cheese
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The creamy delight of dairy meets the magic of your own kitchen when you learn how to make homemade cream cheese. Cheese making is a basic cooking skill that is fun to learn.
Homemade Cheese
We have been making homemade mozzarella for years and it’s so good! So we wanted to venture out into some other basic cheese making, so we learned how to make homemade cream cheese too. It’s easier than you can imagine and the taste is out of this world!
Learning to make homemade cream cheese from scratch is an incredibly rewarding culinary adventure that allows you to create a personalized spread with exceptional flavors and textures. Whether you’re a passionate food enthusiast or a curious beginner, this guide will take you step-by-step through the process of crafting your very own velvety, homemade cream cheese.
In this journey, we’ll dive into the essential techniques and inspire your creativity. So, gather your ingredients, put on your apron, and let’s embark on an exciting adventure of crafting homemade cream cheese that will tantalize your taste buds and impress your loved ones.
Get ready to savor the freshness, customize the flavors, and experience the joy of creating something truly special. Let’s unleash our inner cheesemakers and indulge in the incomparable goodness of homemade cream cheese.
Several factors contribute to the goodness of homemade cream cheese:
- Freshness: Homemade cream cheese is made with fresh ingredients, allowing you to control the quality and freshness of the dairy products used. Fresh milk and cream can result in cream cheese with a more vibrant and clean taste.
- Flavor customization: Making cream cheese at home allows you to tailor the flavor to your liking. You can experiment with different herbs, spices, or other flavorings to create unique variations.
- Texture control: When making cream cheese at home, you have control over the texture. You can adjust the thickness and smoothness of the cream cheese based on your preference.
- Natural ingredients: Homemade cream cheese usually consists of simple and natural ingredients.
- Satisfaction of homemade: Making cream cheese from scratch can be a rewarding and fulfilling experience. The process allows you to connect with the food you consume, and there’s a sense of accomplishment in creating something homemade.
Can You Freeze Cream Cheese
There are a few things you need to know if you want to freeze cream cheese, check them out in this article.
Now onto the steps in making cream cheese. First, you assemble just a few simple ingredients.
Then make the curds and they whey by separating them with acid.
Next you have to strain the whey out of the curds.
And then process the curds until smooth. It’s much simpler than you might imagine.
Cream Cheese Schmear
We love making this cream cheese schmear with our homemade garlic bread seasoning and our homemade cream cheese. It is by far the best cream cheese experience you will ever have and you will want to make it again and again like we do. We hope you will try it.
Cream Cheese Recipes
For more yummy recipes that use cream cheese, check these out:
- Pepperoni Cream Cheese Roll Ups
- Cucumber Cream Cheese Tuna Roll Ups
- Nerds Cupcakes with Cream Cheese Frosting
- Red Velvet Sandwich Cookie with Cream Cheese Filling
Notes:
- Refrigerate in an air-tight container for up to a week.
- For even creamier cream cheese, switch out half of the full-fat milk with heavy cream, or completely swap out for heavy cream.
- Freeze cream cheese for 2-3 months.
Homemade Cream Cheese
Ingredients
- 8 cups full-fat milk whole milk – use raw or pasteurized milk, but not UHT.
- 5 tablespoons lemon juice 1 lemon or white vinegar
- 1/4 teaspoon salt adjust to taste
Instructions
- In a large sauce pan on medium high heat, bring the milk to a boil, being sure to stir frequently to avoid scalding the milk. As soon as it starts to boil, reduce heat to medium low and add the lemon juice in 3 parts, stirring in between each addition.
- The milk will start to curdle (this is the curds), and leave a yellow liquid (the whey) behind. After the lemon is fully added, remove from heat let it sit for a few minutes.
- Place the strainer over a large bowl, and place the cheesecloth inside the strainer. Strain the mixture through the cheesecloth. (You may otherwise scoop out the curds and place in the strainer instead.) Let sit for about 15 minutes to allow the whey to fully drip off. However, do make sure that the strainer is not sitting in the whey in the bowl below!
- Place the curds and salt in the food processor or blender. Mix for 1-2 minutes, until the cream cheese becomes light and creamy.
- If you want to add any spices or flavorings, add it to the food processor to continue to incorporate it together. Do note that adding fresh herbs and fruit will affect the shelf life of your cream cheese. Stick with powdered garlic and dried herbs for best results.
Can it be whipped ?
It’s been whipable for me. I use it in everything just like store bought and it works great. Thank you for asking!
Mine got runny?! I added strawberries to this batch because I knew we’d use it pretty quickly.
It can be runny if you don’t use enough fat, make sure it’s full fat milk or cream, the more fat, the thicker. And also try straining it longer, make sure enough of the whey has drained out. I hope you enjoy! Thanks for checking out the recipe!
How long will this last in frig, or freezer
Hi Anne, It will last up to two weeks in the fridge, but I like to use it within a week since it doesn’t have preservatives. In the freezer 2-3 months. Thank you for asking, I’ll add it to the article.