Forget store-bought cream cheese and its questionable ingredients. This recipe empowers you to craft fresh, delightful cream cheese at home, in just 5 minutes! Not only is it incredibly easy, but it also allows you to control the quality and customize it to your taste.
Why make your own cream cheese?
- Freshness: Enjoy the taste of freshly made cheese without preservatives or additives.
- Customization: Adjust the flavor and texture to your preferences.
- Cost-effective: Making your own is often cheaper than buying store-bought cheese.
- Sustainability: Reduce packaging waste and support local farms (if using farm milk).
So ditch the store-bought stuff and whip up a batch of this easy and delicious homemade cream cheese. You’ll be amazed at how simple and rewarding it is!
Ingredients
- 1 liter (4 cups) full-fat milk (preferably farm milk, but canned milk works too)
- 4 tablespoons lemon juice
- Pinch of salt (optional)
- Additional flavorings (optional): fresh herbs like thyme or mint, paprika, or a drizzle of olive oil
Instructions
- Heat the milk: Pour the milk into a saucepan and heat it over medium heat until it reaches a simmer. Tip: If using farm milk, you can simmer it for a bit longer after reaching the simmer point.
- Introduce the acid: Once the milk simmers, slowly add the lemon juice, 1 tablespoon at a time, stirring constantly. This will cause the milk to curdle, separating into solid curds and a liquid whey.
- Let it curdle: Continue stirring until the milk is completely curdled and the whey is a distinct yellowish liquid. This should take about 5 minutes. Turn off the heat.
- Strain the cheese: Place a cheesecloth or fine-mesh strainer over a bowl and pour the curdled mixture through it. Let the whey drain for at least 15 minutes. Tip: Save the whey! You can use it in soups, doughs, marinades, or even enjoy it as a protein-rich drink.
- Transform into creamy goodness: Transfer the drained curds to a food processor. Add the optional salt and any desired flavorings. Pulse the processor until the cheese reaches a smooth and creamy consistency. If needed, add a tablespoon of whey, milk, liquid cream, or olive oil to achieve your preferred texture.
- Enjoy! Your homemade cream cheese is ready! Spread it on toast, use it in dips or frostings, or get creative with your own delicious ideas. Tip: Store the cheese in an airtight container in the refrigerator for up to 3 days.
Additional Notes
- Feel free to experiment with different flavors by adding herbs, spices, or extracts to the food processor along with the salt.
- You can adjust the tartness of the cheese by adding more or less lemon juice. Start with less and taste as you go.
- For a richer flavor, use heavy cream instead of milk.
