Description
This Homemade Cream Cheese recipe is a simple and creamy homemade spread made from fresh milk and cream, curdled with vinegar, and lightly salted for a deliciously tangy and smooth texture. Perfect for spreading on bagels, incorporating into dips, or using in your favorite recipes requiring cream cheese.
Ingredients
Scale
Ingredients
- 1 quart whole milk
- 1/2 cup heavy cream
- 1/4 cup white vinegar
- 1/4 tsp salt
Instructions
- Heat milk and cream: In a saucepan, heat the milk and heavy cream over medium heat until it begins to simmer, being careful not to boil.
- Add vinegar and stir: Pour in the white vinegar and stir continuously for about 2 minutes until the mixture begins to curdle, separating into curds and whey.
- Let curds form: Remove the saucepan from heat and let the mixture sit undisturbed for 10 minutes to allow the curds to fully form.
- Strain curds: Pour the curdled mixture through a cheesecloth-lined fine mesh strainer or colander to separate the curds from the whey, then transfer the curds to a clean bowl.
- Season and chill: Add the salt to the curds and stir well to combine. Refrigerate the cream cheese until ready to use, allowing it to firm up and develop flavor.
Notes
- Use full-fat whole milk and heavy cream for the creamiest texture.
- Ensure the mixture does not boil to prevent off flavors and maintain smooth curds.
- For a thicker cream cheese, allow to drain longer or press gently with a spoon to remove excess whey.
- Store homemade cream cheese in an airtight container in the refrigerator and consume within 5-7 days.
- Optionally, add herbs or garlic after straining for flavored cream cheese varieties.
