Cream cheese is a versatile, creamy, and tangy spread that can elevate a variety of dishes, from bagels to desserts to savory dips. While store-bought cream cheese is a pantry staple for many, making it at home allows you to control the flavor and texture to your liking. Plus, it’s surprisingly easy to prepare with just a few basic ingredients.
This homemade cream cheese recipe requires minimal effort and can be made with a few simple ingredients—milk, heavy cream, and a bit of lemon juice or vinegar to give it that tangy taste. Once it’s set and chilled, you’ll have a creamy, fresh, and rich cream cheese that’s perfect for spreading, baking, or even using as a filling for cheesecakes.
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons lemon juice or white vinegar
- 1/4 teaspoon salt
- 2 tablespoons plain yogurt (optional, for added tanginess)
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Instructions:
1. Heat the Milk and Cream:
- In a medium saucepan, combine the whole milk and heavy cream. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer. You want it to be hot but not boiling—about 200°F (93°C).
2. Add the Acid:
- Once the milk and cream are heated, add the lemon juice or vinegar. Stir gently and let the mixture sit for about 10 minutes. The milk will curdle and separate into curds (solid) and whey (liquid).
3. Strain the Curds:
- After the mixture has curdled, place a fine mesh strainer or cheesecloth over a bowl and pour the curds and whey into it. Allow the curds to drain for about 10-15 minutes. If you’d like a thicker cream cheese, you can leave it to drain longer, or gather the cheesecloth and gently squeeze out more whey.
4. Blend the Curds:
- Once the curds have drained, transfer them to a food processor or blender. Add the salt and yogurt (if using). Process until the mixture is smooth and creamy. If it’s too thick, you can add a little of the strained whey to reach your desired consistency.
5. Chill and Set:
- Transfer the cream cheese to a clean container or bowl. Cover and refrigerate for at least 2 hours to allow it to firm up and set. You can store the homemade cream cheese in the fridge for up to a week.
Tips:
- Flavor Variations: For a more flavorful cream cheese, consider adding herbs, garlic, or even a dash of honey or vanilla extract depending on how you intend to use it.
- Texture: The texture will be slightly different from store-bought cream cheese since it’s fresher and made without stabilizers, but it’s incredibly rich and creamy.
Enjoy your homemade cream cheese on bagels, as a dip, or in any recipe that calls for cream cheese. You might never want to go back to the store-bought version!
