How to make cream cheese

Here’s a simple and creamy homemade cream cheese recipe 🧀✨

🧁 Ingredients:

4 cups (1 litre) whole milk

2 cups (500 ml) heavy cream (optional for extra creaminess)

2–3 tbsp lemon juice or white vinegar

½ tsp salt (adjust to taste)

👩‍🍳 Instructions:

1. Heat the milk:

Pour milk (and cream if using) into a large saucepan.

Heat over medium flame until it just begins to simmer (don’t boil).

2. Add acid:

Reduce heat to low and add lemon juice or vinegar slowly while stirring.

You’ll see the milk start to curdle — the curds (solid) will separate from the whey (liquid).

3. Strain:

Once it fully curdles, turn off the heat.

Pour the mixture into a bowl lined with a cheesecloth or muslin cloth.

Let it drain for 10–15 minutes.

4. Blend:

Transfer the drained curds into a blender or food processor.

Add salt and blend until smooth and creamy.

(You can add 2–3 tbsp of the drained whey or a little milk if it’s too thick.)

5. Chill:

Place in an airtight container and refrigerate for at least 4 hours.

It thickens and sets nicely as it chills.

🍽️ Storage:

Keep refrigerated for up to 1 week.

You can freeze it for up to 2 months (whip after thawing to restore texture).

🌿 Optional Add-ins:

Garlic & herbs for a savory spread

Honey for a sweet version

Chives or dill for a fresh flavor