# Homemade Cream Cheese

> Making cream cheese at home is surprisingly easy with just milk, lemon juice, and salt. Rich, creamy, and tangy with a fresh taste that beats store-bought.

**Prep time:** 5 minutes
**Cook time:** 15 minutes
**Strain time:** 15 minutes
**Total time:** 35 minutes
**Yield:** 1 cup
**Storage:** Refrigerates 7 days (up to 2 weeks)

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## Ingredients

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

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## Shopping List

### 🥛 Dairy
- [ ] 4 cups whole milk (full fat)

### 🍋 Produce
- [ ] 1 lemon for juice (or lime)

### 🧂 Pantry
- [ ] Salt (need 1/4-1/2 tsp)

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## Instructions

1. **Heat the milk.** In a heavy-bottomed saucepan, heat the milk on medium-high, stirring constantly until it starts to a rolling simmer.

2. **Add acid.** Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring at medium heat for a few minutes until the milk separates. This should take just a few minutes.

3. **Cook the curds.** Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely; this should take just a few minutes. The milk will be a bottom and thick curds on top. Remove from heat. This should take 10-15 minutes total, a few minutes less if you would like smaller curds.

4. **Strain.** 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. **Process.** 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. **Season.** 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. **Store.** 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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## Recipe Notes

**SMALL CURDS:** I have heard feedback that lemon juice yields a smaller amount of curd than vinegar, and this may very well be true for pasteurized milk. Choose a white vinegar, cider vinegar, or white wine vinegar. When using lemon juice use it fresh from the fruit.

**Salt:** Just add 1/4 teaspoon of salt and then taste. If you would like it saltier then feel free to add more.

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## Serving Ideas

- On bagels with smoked salmon
- In frosting for carrot cake or red velvet cake
- As a base for dips and spreads
- Mixed with herbs for a savory spread
- On toast with jam or honey

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## Flavor Variations

- Add minced garlic and fresh herbs for savory cream cheese
- Mix in honey and cinnamon for sweet applications
- Blend with sun-dried tomatoes and basil
- Stir in chives and black pepper
- Add everything bagel seasoning