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How to Make Easy Cream Cheese

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Ingredients

Adjust Servings:
4 cups (32oz /1000ml) whole milk (full fat, not low fat)
2-3 tablespoons lemon juice (lime juice or white vinegar)
1/4 - 1/2 teaspoon salt (read notes)

How to Make Easy Cream Cheese

  • 20 mins
  • Serves 1
  • Medium

Ingredients

Directions

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My Homemade Cream Cheese recipe could not be easier to make, because everything you need to make rich, creamy, and tangy cream cheese is most likely already in your fridge.

Steps

1
Done

n a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.

2
Done

Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.

3
Done

Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.

4
Done

Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.

5
Done

transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.

6
Done

Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.

7
Done

This cream cheese must be stored in the fridge. I always use it within 7 days but can last as long as up to 2 weeks.

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Easy Taco Casserole

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