How to Make Cream Cheese
Whipping up your own cream cheese is easier than you think! We will show you How to Make Cream Cheese in just a few simple steps with only 2 ingredients. Then spread on bagels, toast, or crackers. You can also use it for frosting, filling, and more!
Servings: 1 cup
Equipment
Ingredients
- 1 pint non-ultra-pasteurized whole milk or a mix of non-ultra-pasteurized whole milk and non-ultra-pasteurized heavy cream*
- 2 tablespoon fresh lemon juice
Instructions
- Heat the milk - In a medium saucepan with a heavy bottom, heat the whole milk over medium heat until it reaches 180-185°F (82-85°C). Whisking occasionally to prevent scorching.1 pint non-ultra-pasteurized whole milk
- Add lemon juice - Reduce the heat to low and immediately whisk in the fresh lemon juice. Remove from heat. The mixture should be thickened and will coat the back of a spoon.2 tablespoon fresh lemon juice
- Allow to set - Allow the mixture to sit undisturbed for 30-45 minutes or until completely cooled.
- Strain - Line a fine-mesh strainer with cheesecloth or a clean cotton kitchen towel over a large bowl. Pour the milk into the cheesecloth and let the mixture drain in the refrigerator for 12 hours to overnight. The whey will drain into the bowl and the creamy cream cheese will remain in the cheesecloth.
- Blend - If the cream cheese is dense and/or grainy, place it in a food processor or blender carafe and pulse a few times until smooth and creamy. Mix in your favorite seasonings, sweetener, fruit, and more.
- Enjoy - Transfer the cream cheese to an airtight container in the refrigerator for up to 2 weeks.
Video
Notes
Top Tips
- Avoid overheating the whole milk. If the milk gets too hot, the cream cheese will be grainy.
- If you don't have a thermometer, you can heat the cream until it starts to steam and small bubbles form around the edges of the pan.
- For a more tart cream cheese, increase the amount of lemon juice.
- You must use non-ultra-pasteurized milk and heavy cream. Non-ultra-pasteurized milk and cream is pasteurized and safe to consume, but has an intact protein structure that allows the milk to properly curd.