Step 3: Strain the Curds
- Line a fine-mesh strainer or colander with cheesecloth and place it over a bowl.
- Pour the curdled milk into the strainer, allowing the whey to drain off. Let it sit for 5-10 minutes until most of the liquid has drained.
Step 4: Blend for Creamy Texture
- Transfer the curds to a mixing bowl and add salt.
- If you want extra creaminess, mix in heavy cream.
- For a super smooth consistency, blend the mixture in a food processor or with a hand blender for about 1-2 minutes.
Step 5: Season & Store
- Taste and adjust seasoning if needed. You can also mix in herbs, garlic, or other flavorings at this stage.
- Transfer the cream cheese to an airtight container and refrigerate for up to 5 days.
Recipe Variations
- Herbed Cream Cheese: Add finely chopped chives, parsley, or dill for a fresh flavor.
- Garlic & Pepper Cream Cheese: Blend in a pinch of garlic powder and freshly cracked black pepper.
- Sweet Cream Cheese: Add a tablespoon of honey or maple syrup for a sweet spread.
- Spicy Cream Cheese: Mix in a pinch of red pepper flakes or smoked paprika for a bold kick.
Frequently Asked Questions (FAQs)
1. Can I use low-fat milk instead of whole milk?
Yes, but the cream cheese will be less rich and creamy. Whole milk yields the best texture.
2. Can I use yogurt instead of vinegar or lemon juice?
Yes! Plain yogurt can be used as a natural acid to curdle the milk, creating a slightly tangier cream cheese.
3. What can I do with the leftover whey?
Don’t throw it away! Whey is packed with protein and can be used in smoothies, soups, or bread-making.
4. How long does homemade cream cheese last?
Store it in an airtight container in the refrigerator for up to 5 days.
5. Can I freeze homemade cream cheese?
Yes, but freezing may alter the texture, making it slightly crumbly when thawed. It’s best used fresh.
Notes
- For a thicker consistency, drain the curds longer.
- If the cheese is too tangy, rinse the curds under cold water before blending.
- For extra smoothness, blend longer in a food processor.
Nutritional Info (per tablespoon)
- Calories: 80
- Protein: 2g
- Fat: 7g
- Carbohydrates: 1g
- Calcium: 5% DV
Conclusion
Making homemade cream cheese in just 15 minutes is incredibly simple and rewarding. With its fresh, creamy texture and customizable flavors, this DIY cream cheese is perfect for spreading, cooking, and baking. Give it a try, and you’ll never want store-bought cream cheese again!
