Description
This homemade cream cheese recipe delivers a fresh, creamy spread made from simple ingredients like whole milk, heavy cream, and vinegar. Perfect for spreading on bagels, incorporating into recipes, or enjoying as a delicious dairy treat, this recipe yields a rich and smooth cream cheese you can make easily at home with just about 20 minutes of prep and cook time.
Ingredients
Scale
Ingredients
- 1 quart whole milk
- 1/2 cup heavy cream
- 1/4 cup white vinegar
- 1/4 teaspoon salt
Instructions
- Heat the milk and cream. In a saucepan, warm the whole milk and heavy cream over medium heat until the mixture begins to simmer, which means small bubbles start to form around the edges but it should not boil.
- Add vinegar and curdle. Slowly pour in the white vinegar while stirring gently for about 2 minutes. This acid will cause the milk to curdle, separating into curds and whey.
- Let the curds form. Remove the saucepan from heat and let the mixture sit undisturbed for 10 minutes. This resting time allows the curds to fully develop and thicken.
- Strain the curds. Pour the curdled mixture through cheesecloth or a fine mesh strainer to separate the curds from the whey. Transfer the strained curds into a bowl.
- Season and chill. Add 1/4 teaspoon of salt to the curds and stir thoroughly to evenly distribute the seasoning. Refrigerate the cream cheese until cold and ready to use.
Notes
- Use whole milk and heavy cream for the best creamy texture and richness.
- Ensure not to boil the milk — just bring it to a gentle simmer.
- If you prefer a thicker cream cheese, allow the strained curds to sit in the cheesecloth to drain longer for firmer consistency.
- Store homemade cream cheese in an airtight container in the refrigerator and consume within 5-7 days.
