A simple and delicious homemade cream cheese recipe using basic ingredients. Perfect for spreading on bagels, using in dips, or baking into cheesecakes.
Ingredients:
- 1/2 gallon (8 cups) whole milk (not ultra-pasteurized)
- 1/4 cup lemon juice or white vinegar
- 1/2 teaspoon salt (or to taste)
- Optional: Herbs, spices, or sweeteners for flavoring
Instructions:
- Heat the Milk: Pour the milk into a large, non-reactive pot (stainless steel or enamel is best). Heat the milk over medium heat, stirring occasionally, until it reaches about 180-190°F (82-88°C). You’ll see small bubbles forming around the edges, but don’t let it boil. A candy thermometer is helpful for accuracy.
- Add Acid: Once the milk is heated, remove it from the heat. Gently stir in the lemon juice or vinegar. The milk will begin to curdle, separating into curds and whey (the yellowish liquid).
- Let Curdle: Let the mixture sit undisturbed for 10-15 minutes, allowing the curds to fully form.
- Strain the Curds: Line a colander or sieve with several layers of cheesecloth or a clean, thin kitchen towel. Place the colander over a large bowl to catch the whey.
- Pour Curds into Colander: Carefully pour the curds and whey into the lined colander. Allow the whey to drain naturally for about 15-30 minutes.
- Add Salt: Once most of the whey has drained, gently stir in the salt. You can also add any optional flavorings at this point, such as chopped herbs, garlic powder, or a touch of honey.
- Squeeze and Drain: Gather the edges of the cheesecloth or towel and gently squeeze out any remaining whey. The more whey you remove, the firmer the cream cheese will be.
- Chill: Transfer the cream cheese to an airtight container and refrigerate for at least 2 hours, or preferably overnight, to allow it to firm up completely.
- Enjoy: Your homemade cream cheese is ready to use!
Tips and Variations:
- For a smoother cream cheese, you can blend the finished product in a food processor or blender until it reaches your desired consistency.
- Experiment with different flavorings, such as chives, everything bagel seasoning, or a touch of vanilla extract.
- The whey that is removed is full of nutrients, and can be used in baking, soups, or smoothies.
- For a richer cheese, heavy cream can be added to the milk before heating.
- Make sure to use whole milk for best results. Ultra-pasteurized milk may not curdle properly.