Description

A simple and creamy homemade cream cheese recipe made from whole milk and heavy cream, gently curdled with vinegar, strained, and salted to perfection. This fresh cream cheese is perfect for spreading, cooking, or baking and can be made easily in about 20 minutes.

Ingredients

1 quart whole milk
1/2 cup heavy cream
1/4 cup white vinegar
1/4 tsp salt

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Instructions

Heat Milk and Cream: In a saucepan, heat the whole milk and heavy cream over medium heat until the mixture begins to simmer gently, being careful not to boil.
Add Vinegar: Stir in the white vinegar and continue stirring for about 2 minutes until the mixture starts to curdle, separating into curds and whey.
Let Curds Form: Remove the saucepan from heat and let it sit undisturbed for 10 minutes to allow the curds to fully develop.
Strain the Curds: Pour the curdled mixture through a cheesecloth-lined strainer or fine mesh sieve to separate the curds from the whey. Transfer the curds into a clean bowl.
Season and Chill: Add the salt to the curds and stir well to combine. Cover the bowl and refrigerate until the cream cheese is cold and ready to use, typically about 1-2 hours.

Notes

This cream cheese should be stored in the refrigerator and consumed within 5-7 days.
You can adjust the salt to taste or add herbs and spices for flavored cream cheese varieties.
For a firmer texture, let the curds drain longer or gently press the curds in the cheesecloth.
Use the leftover whey in smoothies, baking, or as a nutrient-rich addition to soups.