Description
Homemade cream cheese is a fresh, rich, and tangy spread that you can easily make at home using simple ingredients like whole milk, heavy cream, vinegar, and salt. This recipe delivers a smooth and creamy texture perfect for bagels, dips, and cooking, offering a wholesome alternative to store-bought options.
Ingredients
Dairy
- 1 quart whole milk (preferably organic)
- 1/2 cup heavy cream
- 1/2 cup plain yogurt (optional, for tanginess)
Acid & Seasoning
- 2 tablespoons white vinegar or lemon juice
- 1/2 teaspoon salt
Instructions
- Heat the milk and cream: In a large heavy-bottomed pot, gently heat the whole milk and heavy cream over medium heat until the mixture reaches about 190°F (88°C), stirring occasionally to prevent scorching.
- Add the acid: Remove the pot from heat and slowly stir in the white vinegar or lemon juice. Let the mixture sit undisturbed for 10 minutes as the milk curdles and separates into curds and whey.
- Strain the curds: Line a fine mesh strainer or colander with cheesecloth and place it over a large bowl. Pour the curds and whey into the cheesecloth to drain. Let it drain for 20-30 minutes until most of the whey has drained out and the curds have firmed up.
- Mix and season: Transfer the drained curds to a bowl. Add salt and the optional plain yogurt if a tangier flavor is desired. Mix well until smooth and creamy, using a spoon or a hand mixer for a silkier texture.
- Chill: Cover the cream cheese and refrigerate for at least 2 hours before serving. This resting time improves the flavor and texture.
Notes
- Use fresh and organic milk for the best flavor and texture.
- Adjust the amount of salt to your taste.
- Add plain yogurt to enhance creaminess and tanginess.
- Store homemade cream cheese in an airtight container in the refrigerator for up to one week.
- Save the leftover whey for use in smoothies, baking, or cooking as a nutritious liquid.
