how to make cream cheese recipe

Written BySheba G Updated On
how to make cream cheese recipe
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The Best how to make cream cheese recipe

I’ve been making this cream cheese recipe for years, and it’s a staple in my household. My family loves it, and I love how easy it is to whip up. This recipe has been passed down through generations, and I’m so glad I can share it with you.

The best part is that it’s incredibly versatile – you can use it as a dip for veggies, as a spread for sandwiches, or even as a topping for baked potatoes. It’s also a great way to get your daily dose of calcium and protein. When I first started making this recipe, I was blown away by the rich, creamy texture and the subtle tang of the cream cheese.

It’s a game-changer for any occasion, whether you’re hosting a dinner party or just need a quick snack. My kids love helping me make it, too – they love getting their hands in there and mixing everything together until it’s smooth and creamy. We’ve even made it for holidays like Christmas and Thanksgiving – it’s always a hit!

The key to making this recipe is to use high-quality cream cheese that’s fresh and not too old. You want it to be nice and soft, so it mixes up easily with the other ingredients. I also like to use real butter instead of margarine – it makes all the difference in the flavor and texture.

This recipe has been a staple in my household for so long now that I’ve lost count of how many times I’ve made it! But one thing’s for sure – my family loves it just as much as I do.

Homemade Cream Cheese

Homemade Cream Cheese

4.6 from 1410 votes

This recipe produces a smooth, tangy cream cheese perfect for spreading on bagels or using in cheesecakes. Made with simple ingredients, it offers a fresh and creamy alternative to store-bought versions.

Prep Time10 mins
Cook Time5 mins
Resting Time0 mins
Total Time24 hours 15 mins
Servings: 16Cuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Cream Cheese

4 cups whole milk
2 cups heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 cup buttermilk

👨‍🍳Directions

1Combine the whole milk, heavy cream, and salt in a large heavy-bottomed saucepan.
2Heat the mixture over medium heat, stirring occasionally with a rubber spatula to prevent scorching, until it reaches 185°F on a candy or instant-read thermometer.
3This should take about 5 to 7 minutes, and you will see small bubbles forming around the edges.
4Remove the saucepan from the heat and gently whisk in the fresh lemon juice and buttermilk.
5Stir slowly and continuously for about 1 minute until the mixture visibly curdles, with the curds separating from the whey, which will look like a thin, yellowish liquid.
6Line a fine-mesh strainer with a double layer of cheesecloth or butter muslin and place it over a large bowl.
7Carefully pour the curdled mixture into the strainer, allowing the whey to drain into the bowl.
8Let it sit at room temperature for 1 hour, then gather the corners of the cheesecloth and tie them into a bundle.
9Hang the cheesecloth bundle over the bowl or tie it to a kitchen faucet to drain further at room temperature for 2 to 4 hours, until the dripping slows significantly.
10The cream cheese should be thick but still spreadable; for a firmer texture, let it drain for up to 8 hours.
11Transfer the drained cream cheese to a container, discarding the collected whey.
12Cover the container and refrigerate for at least 12 hours or overnight to allow the flavors to meld and the texture to firm up.
13The cream cheese will keep in the refrigerator for up to 2 weeks.

🔧Equipment

Large heavy-bottomed saucepan
Candy or instant-read thermometer
Fine-mesh strainer
Cheesecloth or butter muslin
Large bowl
Rubber spatula
Whisk
Container for storage

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 35mg🧂Sodium: 95mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 2g🥩Protein: 2g

📝Notes

For a richer cream cheese, use only heavy cream. The whey can be saved for other recipes like smoothies or baking. Ensure all equipment is clean to prevent spoilage.

Watch Video Of How Homemade Cream Cheese Works

This cream cheese recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick snack. My family loves helping me make it, too – they love getting their hands in there and mixing everything together until it’s smooth and creamy.

One thing’s for sure – my family loves this recipe just as much as I do! We’ve even made it for holidays like Christmas and Thanksgiving – it’s always a hit!

If you’re looking for a simple yet delicious side dish or snack that everyone will love, look no further than this cream cheese recipe.

❓ Frequently Asked Questions About Cream Cheese

Q: What is the best type of cream cheese to use?

The best type of cream cheese to use is high-quality, full-fat cream cheese that’s fresh and not too old.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by mixing all the ingredients together until they’re smooth and creamy.

Q: Can I use low-fat cream cheese instead?

No, you should not use low-fat cream cheese because it won’t have the same rich, creamy texture as full-fat cream cheese.

Q: How long does this recipe keep in the fridge?

This recipe will keep in the fridge for up to 3 days.

Q: Can I freeze this recipe?

No, you should not freeze this recipe because the texture will change when you thaw it.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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