Homemade Creamy Cream Cheese with 2 Ingredients, Super Creamy

Ingredients

  • 4 cups (1 liter) of whole milk
  • 2 tablespoons of white vinegar or lemon juice

Instructions

  1. Heat the Milk:
    Pour the milk into a saucepan and heat it over medium heat. Stir occasionally to prevent it from scorching. Heat until it’s just about to boil but not fully boiling (around 180°F or 82°C).
  2. Add the Acid:
    Slowly add the vinegar or lemon juice to the hot milk, one tablespoon at a time, while stirring gently. The milk will start to curdle, separating into curds (solid) and whey (liquid).
  3. Let it Rest:
    Remove the saucepan from the heat and let it sit for about 10 minutes to allow the curds to fully form.
  4. Strain the Curds:
    Line a sieve or strainer with a clean cheesecloth or a thin dish towel. Place the strainer over a bowl and carefully pour the curdled milk into the cloth-lined strainer. Let it drain for 10-15 minutes.
  5. Blend for Creaminess:
    Transfer the strained curds into a food processor or blender. Blend until smooth and creamy. If the mixture is too thick, add a tablespoon of whey (the liquid you strained earlier) to adjust the consistency.
  6. Season (Optional):
    Add a pinch of salt if desired or flavor it with herbs, garlic, or honey for a twist.
  7. Store:
    Transfer the cream cheese to an airtight container and refrigerate for up to a week.

Let me know if you’d like to tweak this further! 😊

Leave a Comment