Homemade cream cheese is delicious and only uses a few ingredients. In this recipe I’ll show you exactly how to make this delicious dairy product as well how to trouble shoot and tips on using cream cheese in your homestead kitchen.
Contents
Ingredients for Homemade Cream Cheese
Since there are only a few ingredients, choose high quality ingredients for this recipe.
Milk: I recommend using full-fat milk for homemade cream cheese. Avoid low-fat varieties as they may not curdle well, and you will get a less creamy texture.
Cream: You will want to use heavy cream or prefer whipping cream, feel free to use it. Alternatively, you can omit the cream entirely and replace it with full-fat milk to make the cream cheese solely from milk. This just makes it less creamy.
Salt: Use salt for seasoning, starting with a small amount and adjusting to taste as you blend the mixture.
Lemon juice: Fresh lemon juice is essential for curdling the cream and milk.
Equipment to Make Homemade Cream Cheese
To make cream cheese, you need the following equipment:
- Heavy bottom pot to heat the milk
- Spoon
- Thermometer
- Bleander or Food Processor
- Cheese Cloth
- Bowl to Collect Whey
Most of these ingredients can be found at your grocery store or I like to use supplies from New England Cheese Making Co.
Steps for Making Cream Cheese at Home
- Heat the Milk: Pour the desired amount of full-fat milk into a pot and heat it gently over medium heat. You want to bring it to around 85-90°C (185-195°F), but avoid boiling.
- Add Acid: Once the milk reaches the desired temperature, remove it from the heat and add your chosen acid, typically lemon juice. Start with a small amount and stir gently. You should start to see the milk curdle.
- Let it Sit: Allow the mixture to sit undisturbed for about 10-15 minutes. During this time, the curds will separate from the whey.
- Strain the Curds: Line a sieve or colander with cheesecloth and place it over a bowl to catch the whey. Carefully pour the curdled milk mixture into the cheesecloth.
- Drain: Let the curds drain. You can let this sit for a few hours or squeeze the cheese cloth. The longer you let it drain, the thicker the cream cheese will be.
- Blend: Once drained, you can transfer the curds to a food processor and blend until smooth for a creamier consistency. This just take a few minutes but you will end up with beautiful cream cheese.
- Season: Add salt to taste and any other desired flavorings, such as herbs or garlic, and mix well.
- Store: Transfer the cream cheese to an airtight container and refrigerate. It will keep for about 1-2 weeks.
What Went Wrong? Troubleshooting the Cream Cheese
I’ve made cream cheese many times with success and generally find it easy to make. Below are a few things that could possibly go wrong when making cream cheese:
- Using Incorrect Milk: Using low-fat or ultra-pasteurized milk can affect the curdling process and result in a less creamy texture.
- Insufficient Acid: Not adding enough acid (such as lemon juice or vinegar) can lead to inadequate curdling, resulting in a thin or runny consistency.
- Overheating the Milk: Heating the milk too high or boiling it can denature the proteins, preventing proper curdling and resulting in a grainy texture.
- Not Allowing Enough Time to Curdle: Rushing the curdling process and not allowing the mixture to sit undisturbed for the recommended time can lead to incomplete separation of curds and whey.
- Improper Straining: Using a cheesecloth that’s too loose or not allowing the curds to drain for long enough can result in excess moisture and a watery cream cheese.
- Overblending: Overprocessing the curds in the food processor can lead to a dense or rubbery texture instead of a smooth and creamy consistency.
- Skipping Seasoning: Not adding salt or other flavorings can result in a bland-tasting cream cheese.
- Contamination: Using utensils or equipment that aren’t properly sanitized can introduce unwanted bacteria, leading to spoilage or off-flavors in the cream cheese. Always use clean equipment when making any dairy product.
- Environmental Factors: Factors such as temperature and humidity can affect the curdling process and the final texture of the cream cheese.
- Ingredient Quality: Using poor-quality ingredients, such as expired milk or outdated lemon juice, can affect the flavor and texture of the cream cheese.
Storing and Using Homemade Cream Cheese
Store your cream cheese in an airtight container in the fridge for up to 2 week. Cream cheese is a versatile ingredient and can be used for many different recipes. Here are some of our favorite ways to use cream cheese:
- Directly on bagels
- In Frosting
- In Dips
- Cheese Cake
- Creamy Pasta Sauce
- Stuffed Veggies (like mushrooms and peppers)
Homemade Cream Cheese Recipe
Homemade Cream Cheese
Equipment
- Heavy Pan
- Spoon
- Cheese Cloth
- Blender or Food Processor
- Bowl to Catch the Whey
Ingredients
- 2 Cups Whole Milk
- 2 Cups Cream
- Salt
- 2-3 tbsp Lemon juice
Instructions
- desired amount of full-fat milk into a pot and heat it gently over medium heat. You want to bring it to around 85-90°C (185-195°F), but avoid boiling.
- Add Acid: Once the milk reaches the desired temperature, remove it from the heat and add your chosen acid, typically lemon juice. Start with a small amount and stir gently. You should start to see the milk curdle.
- Let it Sit: Allow the mixture to sit undisturbed for about 10-15 minutes. During this time, the curds will separate from the whey.
- Strain the Curds: Line a sieve or colander with cheesecloth and place it over a bowl to catch the whey. Carefully pour the curdled milk mixture into the cheesecloth.
- Drain: Let the curds drain. You can let this sit for a few hours or squeeze the cheese cloth. The longer you let it drain, the thicker the cream cheese will be.
- Blend: Once drained, you can transfer the curds to a food processor and blend until smooth for a creamier consistency. This just take a few minutes but you will end up with beautiful cream cheese.
- Season: Add salt to taste and any other desired flavorings, such as herbs or garlic, and mix well.
- Store: Transfer the cream cheese to an airtight container and refrigerate. It will keep for about 1-2 weeks.
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