Homemade Cream Cheese
Homemade Cream Cheese is incredibly simple. If you’re looking to make more from home – here’s a good place to start.
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If I would have known that cream cheese was so simple to make, I would have started making it YEARS ago. The creaminess and flavor is amazing. Not to mention you can customize it any way you want! That’s what I’m experimenting with next.
Why you’ll love this recipe
- It takes about 10 minutes to cook
- Only 4 ingredients (which you probably already have)
- You can customize the flavors
👉🏻 These are the jars I use to store it in.
Equipment you’ll need for Homemade Cream Cheese
- Sauce Pan
- Food Processor
- Cheese Cloth
- Strainer & Bowl
That’s it! I meant it when I said it was simple. It’s really hard to mess up too which is really nice if you are a beginner to making things from scratch. I started this journey a couple years ago and have been hesitant to start with cheese but here I am!
The first thing I started making from scratch was mayonnaise. Once I learned how simple that was (you can literally make it in a minute) there was no going back.
Use this recipe for:
Now that I know how to make it, it will be so easy to have it on hand for the holidays! There are so many appetizers and side dishes that call for cream cheese. I especially love this because sometimes I forget to put it on my shopping list. Now if I’m out I can whip it up quickly!
Cream Cheese
Equipment
- 1 Heavy Bottom Sauce Pan
Ingredients
- 4 Cups Whole Milk
- 1 Cup Heavy Cream
- 3 Tbsp White Vinegar
- 1 Tsp Sea Salt See notes
Instructions
- Start by pouring the milk and cream into your sauce pan.
- Heating on med-high bring it to a simmer, continuously storing .Do not let it boil.
- Once in a rolling simmer, add in vinegar. I add about half, give it a stir and then add the rest.
- Continue stirring until the curds have separated from the way. Typically 2 minutes.
- Place cheese cloth over strainer and pour the whey and curds over it. Let it strain for 15-20 minutes.
- Once strained, squeeze out any additional whey.
- Put into your food processor and blend until creamy. Usually about a minute. If it's grainy after 2 minutes still, add a little of the whey to loosen it.
- Add in your salt. I usually do ½ tsp, mix then taste. Then I add in the second ½ tsp.
- Remove and put into a container. Store in refrigerator for up to a week.
