Traditional Cream Cheese

🕒 Prep: 5 min
🔥 Cook: 20 min
🍽 Serves: 8
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Making your own cream cheese at home is a rewarding experience that transforms simple ingredients into something special. With just a handful of steps, you can enjoy fresh, creamy goodness that far surpasses store-bought versions. This recipe is straightforward, making it perfect for both beginners and seasoned home cooks alike.

Ingredients for Traditional Cream Cheese

Whole milk forms the base of this recipe, providing a rich texture and creamy flavor. Make sure to use full-fat milk for the best results. Heavy cream adds a luxurious smoothness and depth to the cream cheese, helping it achieve that signature richness. A touch of salt enhances the flavor without overpowering it, allowing the natural creaminess to shine. Finally, lemon juice acts as a natural acidifier, curdling the milk and cream mixture to form those essential curds.

Tips & Tricks

  • If you don't have cheesecloth, a clean dish towel can serve as a substitute.
  • Avoid stirring the mixture after adding the lemon juice; this helps the curds form properly.
  • For a tangier flavor, let the cream cheese sit longer in the fridge.

Serving Suggestions

This homemade cream cheese pairs beautifully with freshly baked bagels or spread over warm toast. For an elegant touch, serve it alongside smoked salmon and capers, or add a dollop to your favorite pasta dishes for added creaminess.

Frequently Asked Questions

Can I use low-fat milk?
Whole milk is recommended for the best texture and flavor, but you can use low-fat milk for a lighter version, though the result will be less creamy.
How long does homemade cream cheese last?
Stored in an airtight container in the refrigerator, it should last up to a week.

Traditional Cream Cheese Recipe Walkthrough

Start by combining the whole milk and heavy cream in a medium saucepan. Place it over medium heat and gently warm the mixture, stirring occasionally to prevent any scorching. You'll want to heat it until it reaches 185°F, so a kitchen thermometer can be handy here.

Once heated, remove the saucepan from the stove and stir in the salt and lemon juice. Give it a good mix and then let it sit undisturbed for about 10 minutes. During this time, the magic happens—the curds will begin to form.

Next, line a strainer with cheesecloth and position it over a large bowl to catch the whey. Carefully pour the curdled mixture into the strainer. Let it drain for at least 2 hours at room temperature. If you prefer your cream cheese a bit firmer, feel free to refrigerate it overnight; this will give it a denser texture.

Why You'll Love This Recipe

  • Only four ingredients needed for a fresh, homemade taste.
  • Quick and easy preparation with minimal hands-on time.
  • Customizable texture—choose your ideal creaminess.
  • Cost-effective and free from any unwanted additives.

Ingredients

2 cups whole milk
1 cup heavy cream
1/2 tsp salt
2 tbsp lemon juice

Step-by-step Instructions

Step 1: In a medium saucepan, combine the whole milk and heavy cream, and heat gently over medium heat until it reaches 185°F, stirring occasionally to prevent scorching.
Step 2: Remove from heat, and stir in the salt and lemon juice.
Step 3: Let the mixture sit for 10 minutes to allow curds to form.
Step 4: Line a strainer with cheesecloth and set it over a large bowl. Pour the curdled mixture into the strainer to drain the whey.
Step 5: Allow it to drain for at least 2 hours at room temperature until it achieves the desired consistency. For a firmer texture, refrigerate it overnight.

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