Friends, are you ready to make the easiest yet most delicious Homemade 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. + This also tastes way better than the store-bought.
Also, check my Homemade Ricotta Cheese Recipe.
Why I Love This Recipe
Healthier than commercial cheese: I prefer to know exactly whatโs in my cheese. I also like to pick out only the high-quality ingredients.
Can be customized to your own liking: I tasted this recipe and added some flavorings like herbs and spices. Which I will share with you at the end of the post.
Itโs budget-friendly: You will just need affordable raw ingredients like milk, salt, and lemon juice.
Creamier and more appetizing: This recipe has a fresh and creamier flavor thatโs hard to beat by store-bought versions.
Easy to make: You donโt need a lot of ingredients and kitchenware for this recipe.
Use it to make a frosting.ย I like to use cream cheese frosting in lots of my dessert recipes, such as White Chocolate and Raspberry Blondies,ย Chocolate Cherry Dump Cake,ย Chocolate Buttermilk Pieย andย Chocolate Chip Bundt Cake.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Milk: For a creamier and richer texture I use full-fat milk.
Lemon juice: To curdle the milk, lemon juice will help. Its acidity will separate the solids from the liquids and is a very important process to make this dish.
Salt: To flavor.
How To Make Homemade Cream Cheese?
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).
Tips for Success
- Use fresh lemon juice only: Do not use commercialized lemon juice from cans or bottles as it may contain other substances that may affect or worsen the flavor of this cheese.
- Adjust the salt to your preference: Gradually add salt and taste the cream cheese until it reaches the best taste for you.
Variations
- To create a savory and herby flavor to your cream cheese, you may try to add garlic and herbs ideal for spreads and dip for veggies. This creates a little extra kick to the recipe.
- For a smoky and salty taste, add a smoked salmon perfect to spread with bagels.
- If you prefer this recipe to be used for cake and cupcake frostings, a honey, cinnamon, and vanilla extract can make the flavor cozier and bring out the natural sweetness of the cream cheese.
- You can use white vinegar instead of lemon juice.
- The fresh whey can be so good in making your breakfast smoothies.
How Do You Make Flavored Cream Cheese?
Once you have prepared the cream cheese, you can add various flavors of your choice. Here are some of the ideas that i tried:
Herb and Garlic: Add some fresh and tasty herbs such as parsley, cilantro, chives, and minced garlic. Make sure these are all finely chopped.
Sweet Honey: Mix well with a sufficient quantity of honey and vanilla.
Spicy Jalapeno: Looking to explore spicy cream cheese? Finely chop fresh jalapeno peppers and mix them in the base.
Berry or Fruit: Bend some fresh or frozen berries (such as strawberries, blueberries, or raspberries) or fruits (like pineapple or mango) until it becomes smooth.
Pro Tip: Thoroughly incorporate these additional flavorings into your cream cheese using a spatula or spoon for mixing. Make sure that they are evenly distributed to the base.
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.
Dips for crackers and veggies (you can add herbs for a tangier experience!).
Recipe FAQs
Yes, you can use a blender or a hand mixer instead of a food processor.
This can be stored in the fridge for up to 2 weeks.
Yes, you can freeze cream cheese for up to 3 months. Just make sure to thaw it in the fridge before using it.
Use Cream Cheese In
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Recipe Card
Easy Homemade Cream Cheese
Equipment
- Cheesecloth
- Sieve
Ingredients
- 8 cups full-fat milk
- 5 tablespoon lemon juice
- ยฝ 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.ยฝ teaspoon salt
Notes
- Use fresh lemon juice only: Do not use commercialized lemon juice from cans or bottles as it may contain other substances that may affect or worsen the flavor of this cheese.
- Curdle the milk for at least 10 minutes: This will give you enough time to be able to separate the curds and whey excellently.
- Use a fine-mesh cheesecloth:ย This is to prevent the solids from escaping and to strain out all the liquid whey allowing a smoother and creamier texture.
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