Easy cream cheese recipe from scratch
The best recipe for creamy white bean dip
November 3, 2021
A versatile chicken seasoning recipe you must try
November 11, 2021
This easy cream cheese recipe from scratch takes 20 minutes and 3 ingredients only to be ready. A quick easy recipe to be done at home today.
When you read the 2 words “from scratch”, you may have thought that it may be a very long process to produce cream cheese. However, cream cheese is done in no time. This easy cream cheese recipe from scratch doesn’t take more than 20 minutes to be done. It is a quick easy recipe that you can squeeze your time to do at home.
What do you need? Just three ingredients: milk, vinegar or lemon juice, and salt. Which milk? This is totally up to you. For a rich thick cream cheese, you have to use full-fat milk. However, this statement does not mean by all means that you cannot make cream cheese with low-fat milk per se. As a lactose intolerant person, I use lactose-free milk to my homemade cream cheese from scratch at home and believe me, I am very satisfied with the results.
What makes this easy cream cheese recipe better than store-bought cream cheese?
Because it is healthier and tastier. The answer is that simple. Unlike store-bought cream cheese, easy homemade cream cheese is made with simple ingredients without any added flavors, preservatives, or other ingredients to make look richer in consistency and with a prolonged shelf life. You do not want your kids or yourself to consume these additional ingredients whenever you want to have a sandwich of cream cheese or your preferred cheesecake, right?
You can always make homemade cream cheese from scratch with simple ingredients and still get a perfect rich creamy consistency as a result.
How to make cream cheese from scratch?
If you have checked my recipe before on how to make ricotta cheese then you have a way through to make this recipe at home. Making homemade cream cheese is similar to making ricotta cheese. You will have to boil the milk to a certain temperature, then add vinegar or lemon juice.
At this stage, you will see the curd is separated from the whey. Wait a bit, transfer the curd over a cheesecloth, drain the whey, blend the cheese and you are done making this easy cream cheese recipe from scratch.
What to do with cream cheese?
The choices are plenty. Here are some ideas for you:
- Cream cheese is the best ingredient to use when making cheesecakes
- You can also add it next to mascarpone when making tiramisu
- If you love ravioli, you can add cream cheese next to ricotta as a stuffing ingredient
- Cream cheese gives a savory flavor to sushi
- Try adding cream cheese and feta together when making spanakopita, the Greek spinach pie
- Spread it simply over a sandwich bread and enjoy a delicious cream cheese and mortadella sandwich.
How to store homemade cream cheese?
Cream cheese is a dairy product made with fresh milk. Furthermore, homemaking this cheese means that no added preservatives are there to prolong its shelf time. Hence, it is best to use homemade cream cheese within 10 to 12 days at the latest.
However, make sure to store your cream cheese in an air-tight container in the fridge.
Looking for more cheese making recipe? Check out how to make Feta cheese and ricotta cheese at home. Please leave a comment below if you like this article.
Let’s connect on social media. You can find me on Pinterest, Tiktok, Instagram, and YouTube. Please follow & subscribe to keep track of the new posts and videos! Thank you for your support!
This easy cream cheese recipe from scratch takes 20 minutes and 3 ingredients only to be ready. A quick easy recipe to be done at home today.
Ingredients
- 2 liters milk
- Half cup vinegar or lemon juice
- 1/2 tsp. salt
Instructions
- Pour the milk into a cooking pan.
- Heat the milk heat on medium to until it starts to simmer.
- Reduce the heat to medium and pour in the vinegar or lemon juice
- Stir until the curds start to separate from the whey.
- Let the milk sit to rest for 20 minutes while maintaining its temperature. There will be a yellow color forming and this is normal. Continue stirring constantly
- Line a cheesecloth over a strainer
- Transfer the curds using a slotted spoon
- Rinse the cheese with cold water to remove any whey excess.
- Wrap the cheesecloth and squeeze it to drain any excess whey.
- Transfer the curds to a blender or food processor and add salt.
- Blend for 2 to 3 minutes until you reach the creamy consistency.
- Transfer to an air-tight container and store in the fridge for 10 to 12 days.
Notes
- Store it in the fridge in an air-tight container
- Do not keep it after more than 12 days
- Add salt quarter spoon at a time
- You can add other flavors such as garlic, herbs, paprika…
Nutrition
Calories: 87 kcal per serving | Serving size: 1 serving spoon | Number of servings: 8
Total Fat 0 g | Saturated Fat 0 g | Cholesterol 5 mg | Sodium 262 mg | Potassium 412 mg | Total Carbohydrate 12 g | Dietary Fiber 0 g | Sugars 12 g | Protein 8 g | Vitamin A: 11% | Vitamin C: 4% | Calcium: 32% | Iron: 0%
* The Percent Daily Values are based on a 2,000 calorie diet
