Here’s a homemade cream cheese recipe with step-by-step instructions, including ingredient breakdown, equipment, and tips for success:
🧀 Homemade Cream Cheese Recipe
🕒 Time Required:
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Prep time: 10 minutes
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Cook time: 15–20 minutes
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Total time: ~12 hours (including draining time)
🧂 Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole milk | 1 liter (4 cups) | Preferably non-ultra-pasteurized |
| Heavy cream | 500 ml (2 cups) | Optional for richer texture |
| Lemon juice or white vinegar | 2–3 tbsp | As a curdling agent |
| Salt | ¼ tsp (or to taste) | Optional |
| Yogurt or buttermilk (starter culture) | 2 tbsp | Optional, for tangy flavor and probiotic benefits |
🛠️ Equipment Needed:
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Heavy-bottom saucepan
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Thermometer (optional but useful)
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Cheesecloth or clean muslin cloth
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Fine mesh strainer or colander
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Blender or food processor
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Mixing bowl
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Rubber spatula
👨🍳 Instructions:
Step 1: Heat the Milk and Cream
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In a saucepan, combine milk and cream.
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Slowly heat on medium heat to 75–80°C (165–175°F), stirring occasionally to prevent scorching.
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Once hot, remove from heat.
Step 2: Add Acid (Lemon Juice or Vinegar)
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Gradually stir in lemon juice or vinegar, 1 tablespoon at a time, while stirring gently.
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You should see curds begin to separate from whey (watery yellow liquid). If not, add a bit more acid and wait 5 minutes.
Step 3: Let It Sit
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Cover the pot and let it rest for 10–15 minutes to allow full curd formation.
Step 4: Strain the Curds
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Place cheesecloth over a fine mesh strainer or colander and set it over a large bowl.
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Pour the curds and whey into the cloth.
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Let it drain for 6–12 hours (overnight in the fridge) for a firm cream cheese.
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For softer cheese, 4–6 hours may be enough.
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Save the whey if desired (great for baking, smoothies, etc.).
Step 5: Blend for Creaminess
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Transfer the curds to a blender or food processor.
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Add salt and blend until smooth and creamy.
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Add a few teaspoons of whey or cream if needed to adjust consistency.
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🧊 Storage:
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Store in an airtight container in the fridge.
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Shelf life: About 1 week.
🧪 Optional Variations:
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Herb & Garlic: Add chopped chives, parsley, and minced garlic.
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Sweet: Mix with honey or fruit preserves.
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Spicy: Add crushed chili flakes or jalapeños.
📝 Notes:
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Freshness matters: Use fresh dairy for best results.
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Don’t boil the milk — gentle heating prevents rubbery texture.
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For vegan cream cheese, use soaked cashews or plant-based yogurt and skip the curdling step.
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