Homemade Cream Cheese: Rich, Fresh & Surprisingly Easy! 🧀✨


1️⃣ Heat the Milk & Cream

  • In a pot, heat milk + cream to 180°F (82°C) over medium heat, stirring occasionally. (Don’t boil!)

2️⃣ Add Acid & Curdle

  • Remove from heat, stir in lemon juice/vinegar.

  • Let sit 10 mins until curds (chunky bits) separate from whey (yellowish liquid).

3️⃣ Strain & Drain

  • Line a strainer with cheesecloth over a bowl.

  • Pour in curds, then gather cloth edges and tie.

  • Hang to drain 4-12 hours (longer = thicker cheese).

4️⃣ Blend & Season

  • Transfer curds to a food processor, add salt, and blend 1-2 mins until smooth.

  • Taste and adjust salt or add mix-ins (see below).

5️⃣ Store & Enjoy!

  • Keeps in the fridge 2 weeks in an airtight container.


Pro Tips

🌡️ No thermometer? Heat until steaming but not bubbling.
💧 Save the whey! Use it in smoothies or bread dough.
🍋 Extra tang? Let drained curds sit at room temp 1 hour before blending.


5 Flavor Variations

🧄 Garlic-Herb: 1 tsp garlic powder + 1 tbsp fresh dill
🍯 Honey-Walnut: 2 tbsp honey + ¼ cup chopped toasted walnuts
🌶️ Jalapeño-Lime: 1 minced jalapeño + 1 tsp lime zest
🍓 Berry Swirl: Fold in 2 tbsp fruit preserves
🍫 Chocolate: 2 tbsp cocoa powder + 1 tbsp maple syrup