My food blog is all about accessible recipes, and that’s what we’re all about, right? This homemade cream cheese recipe is as easy as it gets! You probably already have the three ingredients I use in your kitchen. It’s smooth, creamy, and perfect for spreading on toasted bread, bagels, in quick desserts, pasta, and many more dishes. I’ve even made a video demonstrating the whole process of making cream cheese, and how to use, so feel free to check it out.
Growing up in India, where ingredients like cream cheese weren’t easily available, I found it difficult to try many of the recipes I came across in Western magazines. If you’ve read my post on Lemon strawberry Cake roll, you know that I used to buy the British magazine Woman and Home for inspiration, hoping to recreate some of those recipes. However, many of the recipes called for ingredients I had never even heard of, making them difficult (if not impossible) to try.
Then, I saw a recipe on an Indian cooking TV show that demonstrated how to make instant cream cheese using paneer. That’s when I had the idea to try making it at home! Little did I know, this simple homemade cream cheese would become a staple in my cooking, helping me recreate all those dishes I had once dreamed of trying.
Now that I have my YouTube channel, I want to share all the basic recipes I’ve made over the years—recipes I never thought to share before.
This recipe is super easy and doesn’t take much time to prepare—though the resting time is a bit longer. Most of you are probably familiar with paneer, which is a common ingredient in South Asian cooking. Since paneer is made by adding a sour element like lemon juice or vinegar to milk (rather than using a microbial starter or rennet, as in store-bought cream cheese), this homemade version has a pleasantly tangy finish.
The texture of homemade cream cheese is thick and rich but lacks the bounciness or springy texture that commercial cream cheese may have due to added gums and stabilizers. Since this homemade cream cheese doesn’t contain preservatives, store it in a clean, airtight container in the refrigerator for no more than 7-10 days. I’ve never tried freezing it, so I can’t say for sure how it would turn out. I have kept it for two weeks before, and it was fine. But I would still not recommend keeping it for that long, especially in hot weather.
I only make cream cheese when I need it for a recipe or have leftover full-fat milk. It can be used in various savory and sweet recipes. Recently, I used it to make a no-sugar layered cheesecake for myself and my husband—yum!
Ingredients
- 1 litre full fat (3.25%) milk
- 250 ml whipping cream *
- 1 tbsp+ vinegar (or lemon juice)
- 1/4 tsp salt
- *(it is just for the butterfat) if the full fat milk you are using has more fat than 3.25% then skip cream
Instructions
- Pour the milk and cream into a saucepan. Heat over medium-high heat until it begins to boil. Stir occasionally to prevent burning.
- As soon as it reaches a boil, turn off the heat. Add 1-2 tablespoon of vinegar or lemon juice, stirring gently to incorporate. You should see curds start to form, and the whey (yellowish liquid) will begin to separate from the curds.
- Stir the mixture gently for a few minutes until the curds have fully separated from the whey.
- Place a sieve or strainer over a large bowl and line it with cheesecloth. Pour the curdled mixture into the strainer to separate the whey from the curds. Let it sit for about 30 minutes to allow the excess liquid to drain out.
- Do not squeeze the curds or rinse them with cold water as you would for paneer. A little bit of whey left in the curds is perfectly fine and will contribute to the tanginess of the cream cheese.
- Once the curds have cooled and rested, transfer them to a food processor or blender. Add salt to taste (optional), then blend until the mixture becomes smooth, light, and fluffy.
- Transfer the freshly made cream cheese to an airtight container and refrigerate. For best results, let it chill for a few hours or overnight to develop its flavor and consistency. It will keep in the fridge for 7-10 days.
Bringing this post to Angie’s linky party @ Fiesta Friday, co hosted by Jhuls @ Not so creative cook.
angiesrecipes
That’s awesome. Who needs extra added gums and stabilizers in our food? I am definitely all for the homemade.
sherry
Sounds brilliant!
sherry
Marcela
Great idea!!….and so healthy!!…….Abrazotes, Marcela
Tandy (Lavender and Lime)
This is how I make my ricotta, but without the cream. I will have to try this for sure 🙂