Homemade Cream Cheese in 15 Minutes – So Easy & Delicious!
Summary
Making your own cream cheese at home is incredibly simple, requiring only a few basic ingredients and just 15 minutes of active prep time. This homemade version is rich, creamy, and free from preservatives, making it a perfect addition to bagels, cheesecakes, dips, or simply as a spread. You won’t believe how easy it is to whip up this fresh, tangy, and smooth cream cheese with minimal effort!
Prep Time, Cook Time, & Servings
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: Makes about 1.5 cups of cream cheese
- Calories per serving: Approx. 80 calories per tablespoon
Course & Cuisine
- Course: Condiment, Spread
- Cuisine: International
Ingredients
- 4 cups (1 liter) whole milk (preferably fresh, not UHT)
- 2 tablespoons white vinegar or lemon juice
- 1/2 teaspoon salt (adjust to taste)
- 2 tablespoons heavy cream (optional, for extra creaminess)
- Herbs or garlic powder (optional, for flavored cream cheese)
Equipment
- Heavy-bottomed saucepan
- Wooden spoon
- Cheesecloth or fine-mesh strainer
- Mixing bowl
- Blender or food processor (for extra smooth texture)
Instructions
Step 1: Heat the Milk
- Pour the whole milk into a heavy-bottomed saucepan and place it over medium heat.
- Stir occasionally to prevent scorching, and heat until it reaches just below boiling point (about 185-200°F or 85-93°C). Small bubbles should start forming along the edges.
Step 2: Add Acid to Curdle the Milk
- Reduce the heat to low and slowly add in the vinegar or lemon juice while stirring gently.
- Within a minute or two, you will see the milk start to curdle, separating into white curds and a clear, yellowish liquid (whey).
- Let the mixture sit undisturbed for 5 minutes to allow full separation.
