Have you ever looked at the ingredient list on store-bought cream cheese and wondered if there’s a simpler, healthier option? Good news – there is! Making your own cream cheese at home with just whole milk, lemon juice, and salt is a much healthier alternative to the processed versions you’ll find at the grocery store.
I love to pair this with my homemade parmesan crusted sourdough crackers (https://youtu.be/H8T_hgd7klk) , or as a spread on my morning sourdough bagels (https://youtu.be/E46Y3sY9iI0) !!!
Homemade Cream Cheese Recipe
4 cup whole milk
2 tbsp lemon juice
1/2 tsp salt
– heat milk in a saucepan. We are not bringing this to a boil, just turn on medium heat.
– Start to add in lemon juice slowly (Like 1/2 tbsp at a time). stir continually. You will start to see it separate the curds/whey. As seen in the video.
– Add remaining lemon juice and let simmer for another couple of minutes. Unlike other cheeses, the temp of this is forgiving but you don’t want to bring to a boil or it can simmer over the pot.
– Strain through a cheesecloth (save the whey for other recipes). Let sit for about a half hour to strain (the longer it sits the more stiff it will become).
– Add to food processor with salt (and any other herbs and spices you want to add). Blend until a smooth consistency.
– At this point, you can shape it into a block and put it into the fridge. You can measure and use this for any recipe that calls for cream cheese or simply enjoy it on your morning bagel!
Printable Recipe: https://es6dmfzpe6h6gszb-74685022509.shopifypreview.com/blogs/recipes/homemade-cream-cheese
Time Stamps
0:00 – Intro
1:50 – Warming the Milk
4:19 – Straining the Curds from the Whey
6:37 – Blending the Cheese
7:28 – The Final Product
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