Description
This homemade cream cheese recipe offers a simple and fresh alternative to store-bought versions, made using basic ingredients like whole milk, heavy cream, and lemon juice or vinegar. With a creamy texture and mild tang, it’s perfect for spreading on bagels, using in dips, or incorporating into recipes needing cream cheese. The process involves gently heating dairy, curdling with acid, straining, and seasoning for a rich, delicious result.
Ingredients
Scale
Dairy
- 1 quart whole milk (preferably organic)
- 1/2 cup heavy cream
- 1/2 cup plain yogurt (optional, for tanginess)
Other
- 2 tablespoons white vinegar or lemon juice
- 1/2 teaspoon salt
Instructions
- Heat the dairy: In a large saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat until it reaches about 185°F (85°C), just before boiling, stirring occasionally to prevent scorching.
- Add the acid: Remove the saucepan from heat and slowly stir in the vinegar or lemon juice. The mixture will begin to curdle and separate into curds and whey within minutes.
- Let curdle: Allow the mixture to sit for 10 minutes at room temperature so the curds fully form and separate from the whey.
- Strain the curds: Line a fine mesh sieve or colander with cheesecloth and place it over a large bowl. Pour the curdled mixture into the cheesecloth to strain off the whey. Allow it to drain for 15-20 minutes or until desired consistency is reached.
- Optional yogurt addition: For extra tang, stir in the plain yogurt into the curds once drained. This step is optional but enhances flavor and creaminess.
- Season: Mix in the salt thoroughly to taste.
- Chill and serve: Transfer the cream cheese to an airtight container and refrigerate for at least 1 hour before serving. The cream cheese will thicken as it chills.
Notes
- Use fresh, high-quality milk and cream for best flavor and texture.
- Adjust the draining time to achieve your preferred firmness of cream cheese.
- For a smoother texture, you can blend the drained curds with an immersion blender after adding salt and yogurt.
- Store homemade cream cheese in an airtight container in the refrigerator for up to one week.
- If you prefer a milder flavor, omit the yogurt.
