Description
This homemade cream cheese features an irresistible creamy texture and flavor, made with just a few ingredients. It’s perfect for spreading on bagels or using in recipes, ideal for food lovers seeking a simple and delightful treat.
Ingredients
Scale
- 8 cups whole milk (full-fat preferred; lactose-free can work; avoid UHT if possible)
- 5 tablespoons lemon juice (about 1 large lemon) or 5 tablespoons distilled white vinegar
- 1/2 teaspoon salt or more to taste (optional)
- 1-2 tablespoons reserved whey (optional, to loosen while blending)
Instructions
- Line a fine-mesh strainer with cheesecloth or a nut milk bag and place it over a bowl.
- Heat the milk in a heavy-bottomed saucepan over medium-high heat until it steams and small bubbles appear at the edges (a gentle simmer). Avoid boiling.
- Stir in the lemon juice or vinegar and continue until curds form and whey separates. Turn off the heat and let it rest for 2-3 minutes.
- Pour the mixture into the lined strainer and drain until the curds cool enough to handle. Optionally, rinse with cold water for a milder flavor and drain again.
- Gather the cheesecloth and squeeze firmly to remove excess whey.
- Blend the curds with salt until smooth and fluffy. If the texture is dry or grainy, continue blending while drizzling in reserved whey until the desired creaminess is achieved.
- Taste and adjust the salt, then transfer to an airtight container and refrigerate.
Notes
For a creamier consistency, add more reserved whey while blending.
Taste the cream cheese before chilling to ensure the seasoning is to your liking.
Nutrition
- Serving Size: 1 oz
- Calories: 90
- Sugar: 1g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg