Homemade Creamy Cream Cheese

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Homemade Creamy Cream Cheese

Yields: Approx. 1.5 cups | Prep time: 10 mins | Set time: 6–12 hours

Ingredients

  • 1 liter (approx. 4 cups) Whole milk (fresh or pasteurized, but avoid “Ultra-Pasteurized” or UHT as it may not curdle properly)

  • 3–4 tbsp White vinegar or fresh lemon juice

Optional (for flavor and texture):

  • ½ tsp Salt (to taste)

  • 1 tbsp Softened butter or heavy cream (for extra creaminess)

Step-by-Step Instructions

1. Heat the Milk

Pour the whole milk into a large, heavy-bottomed pot. Place it over medium heat and bring it to a gentle simmer. Stir occasionally to prevent the milk from scorching on the bottom. Do not let it reach a rolling boil; you want to see small bubbles around the edges.

2. Curdle the Milk

Once the milk is simmering, reduce the heat to low. Add the vinegar (or lemon juice) one tablespoon at a time, stirring gently after each addition. You will notice the milk beginning to separate into white curds and a yellowish liquid (the whey).

3. Let it Rest

Turn off the heat. Let the pot sit undisturbed for about 5–10 minutes. This allows the curdling process to finish completely and the curds to become firm.

4. Strain the Curds

Place a fine-mesh strainer over a deep bowl and line it with a clean cheesecloth or a thin kitchen towel. Carefully pour the contents of the pot into the strainer. Let it drain for about 15 minutes.

Pro Tip: Save the leftover whey! It’s highly nutritious and can be used in smoothies or as a liquid replacement in bread recipes.

5. Blend for Creaminess

Transfer the warm curds into a food processor or high-speed blender. Add a pinch of salt. Blend on high for 2–3 minutes until the mixture is completely smooth and glossy. If it seems too dry or crumbly, add 1 tablespoon of the reserved whey or a little heavy cream until it reaches your desired consistency.

6. Chill and Set

Transfer the cream cheese into glass jars or an airtight container. Place it in the refrigerator for at least 6 hours, though overnight is best. It will thicken and develop its classic “spreadable” texture as it cools.

Storage

  • Keep the cream cheese refrigerated in an airtight container.

  • Because it contains no preservatives, it is best enjoyed within 5–7 days.

Variations

  • Garlic & Herb: Fold in minced garlic and fresh chives after blending.

  • Honey Walnut: Stir in a drizzle of honey and crushed walnuts for a sweet spread.

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