After I made Homemade Ricotta Cheese, which was AMAZING, I thought, why not make homemade cream cheese, which I like so much?
Friends, are you ready to make the easiest yet most delicious cream cheese recipe?
You will only need milk, lemon juice and salt to make super rich cream cheese, and I will also share how to flavor it.
Homemade Cream Cheese
To be honest with you, I experimented with this recipe A LOT until I came up with this simple and creamy recipe, which I really like, and I am so excited to share with you.
I made this quick and easy recipe only with 3 simple ingredients and a food processor.
The recipe is SUPER easy to make, tastes better than the store-bought and can be customized to your liking! I will show you how to flavour it with fresh herbs and garlic.
I use this recipe to make cream cheese frosting, which I use in lots of my dessert recipes, such as White Chocolate and Raspberry Blondies, Chocolate Cherry Dump Cake, Chocolate Buttermilk Pie and Chocolate Chip Bundt Cake.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Milk: I use full-fat milk for a creamier and richer texture.
Lemon juice: (Use fresh lemon juice only) Do not use store bought lemon juice cans or bottles as they may contain other substances that may affect or worsen the flavor of this cheese.
Salt: To flavor.
How To Make The Recipe
One: Heat the milk in a large saucepan over medium-high heat, bring to a boil, then add the lemon juice, stir and turn off the heat. Set aside (Photo 1 & 2).
Two: The milk will curdle, and you will see curds forming in the milk; this is normal (Photo 3).
Pro Tip: Curdle the milk for at least 10 minutes: This will give you enough time to be able to separate the curds and whey excellently.
Three: Now, pour all the curdled milk through a cheesecloth and then squeeze to strain all the liquid whey (the yellow-ish liquid) (Photo 4 & 5 & 6).
Pro Tip: Use a fine-mesh cheesecloth: This is to prevent the solids from escaping and to strain out all the liquid whey allowing a smoother and creamier texture.
Four: Put the strained curdled milk and salt into the food processor and blitz for 1-2 minutes until light and fluffy cream cheese forms (Photo 7 & 8).
Tip: Adjust the salt to your preference: Gradually add salt and taste the cheese until it reaches the best taste for you.
Flavor your Cream Cheese with Herbs and Garlic:
Once you have prepared the cream cheese, add some fresh herbs such as parsley, cilantro, basil or chives; I used ¼ cup fresh parsley and cilantro and 3 cloves minced garlic.
Make sure these are all finely chopped and evenly distributed.
Freezing
Yes, you can freeze cream cheese for up to 3 months. Just make sure to thaw it in the fridge before using it.
How To Use Cream Cheese?
You can use this fresh cream cheese recipe in a variety of food serving ideas, such as:
Use it to make the best cream cheese frosting for cakes, cupcakes, and muffins such as Pumpkin Sheet Cake With Cream Cheese Frosting and Carrot Cake Cupcakes.
Spread on sandwiches, bagels, and even on bread such as Gyro Bread - Greek Pita Bread.
Top or inner filling for crepes and pancakes such as Fluffy Oat Milk Pancakes and Almond Milk Pancakes.
In making cheesecakes such as Biscoff Cheesecake Recipe, Oreo Cheesecake Bites and Philadelphia Pumpkin Cheesecake Recipe.
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Recipe Card
Homemade Cream Cheese
Equipment
- Cheesecloth
- Sieve
Ingredients
- 8 cups full-fat milk
- 5 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Heat the milk in a large saucepan over medium-high heat, bring to a boil, then add the lemon juice, stir and turn off the heat. Set aside.8 cups full-fat milk, 5 tablespoon lemon juice
- The milk will curdle, and you will see curds forming in the milk; this is normal.
- Now, pour all the curdled milk through a cheesecloth and then squeeze to strain all the liquid whey.
- Put the strained curdled milk and salt into the food processor and blitz for 1-2 minutes until light and fluffy cream cheese forms.½ teaspoon salt
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