Name: Homemade Cream Cheese
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 4 cups whole milk; 2 cups heavy cream; 4 tablespoons lemon juice or white vinegar

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I love how smooth, tangy, and fresh this homemade cream cheese turns out, especially knowing it’s made from just two simple ingredients. It’s perfect for spreading on bagels, baking into cheesecakes, or adding creaminess to sauces—all without any preservatives or additives.

Ingredients

4 cups whole milk

2 cups heavy cream

4 tablespoons lemon juice or white vinegar

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large heavy-bottomed saucepan, I combine the whole milk and heavy cream. I slowly heat it over medium heat, stirring occasionally, until it reaches about 190°F (88°C) and just begins to simmer. I make sure not to let it boil.

I remove the pan from heat and stir in the lemon juice or vinegar. Then, I let the mixture sit undisturbed for 10-15 minutes. This allows the milk to curdle, and the curds to separate from the whey.

Next, I line a large fine-mesh sieve or colander with a clean cheesecloth or thin kitchen towel and place it over a large bowl to catch the whey. Carefully, I pour the curdled mixture into the lined sieve.

I let the curds drain for 1-2 hours at room temperature, or until they reach my desired consistency. For thicker cream cheese, I drain it longer or gently press the curds with the back of a spoon.

Once drained, I transfer the curds to a food processor or blender. I blend until smooth and creamy, about 1-2 minutes. If I want, I add a pinch of salt to taste and blend again.

Finally, I store the cream cheese in an airtight container in the refrigerator, where it keeps well for up to one week.

Servings and timing

This recipe takes about 10 minutes to prep, plus 1-2 hours to drain, so the total time is roughly 2 hours and 10 minutes. It yields about 12 servings, with each 2-tablespoon serving containing approximately 90 calories.

Variations

I sometimes experiment by adding herbs like chives or dill during the blending step to create a flavored cream cheese perfect for spreading on crackers. You can also mix in garlic powder, smoked paprika, or a little honey for sweet versions. If I want a dairy-free alternative, I look for plant-based milks and creams, but note the texture and flavor will differ. Another trick is to swap lemon juice with apple cider vinegar to slightly change the tang.

Storage/Reheating

I always keep my homemade cream cheese refrigerated in a sealed container. It stays fresh for up to one week. Because it’s a fresh cheese, I don’t recommend freezing it as the texture can become grainy after thawing. When using it in cooking or baking, I add it cold or at room temperature. Reheating gently is fine but I avoid high heat to prevent curdling.

FAQs

How long does homemade cream cheese last in the fridge?

It keeps well for up to one week when stored in an airtight container in the refrigerator.

Can I use low-fat or skim milk instead of whole milk?

Using low-fat or skim milk will affect the creaminess and richness. Whole milk and heavy cream give the best texture and flavor.

What can I use if I don’t have lemon juice?

White vinegar works just as well and produces similar curdling results.

Can I add salt or other seasonings to the cream cheese?

Yes, I like adding a pinch of salt or herbs during blending to customize the flavor.

Is it possible to make cream cheese without a food processor?

Yes, you can mash the drained curds with a fork or whisk, but it will be less smooth.

Conclusion

Making homemade cream cheese is a simple project that delivers fresh, creamy, and tangy results without any additives. I love how versatile it is for spreading, cooking, or baking, and the control over ingredients makes it feel so much healthier. Plus, the process itself is quite satisfying—watching the milk transform into silky cream cheese is a small kitchen magic I always enjoy.

Recipe:

Homemade Cream Cheese

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Author: Cheryl
Total Time: 2 hours 10 minutes (including draining time)
Yield: About 12 servings
Diet: Vegetarian

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Description

A smooth, tangy, and fresh homemade cream cheese made from just whole milk, heavy cream, and lemon juice or vinegar, perfect for spreading, baking, and cooking without preservatives or additives.

Ingredients

4 cups whole milk

2 cups heavy cream

4 tablespoons lemon juice or white vinegar

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Instructions

In a large heavy-bottomed saucepan, combine whole milk and heavy cream. Slowly heat over medium heat, stirring occasionally, until it reaches about 190°F (88°C) and just begins to simmer. Do not let it boil.
Remove the pan from heat and stir in the lemon juice or vinegar. Let the mixture sit undisturbed for 10-15 minutes to allow curds to form and separate from the whey.
Line a large fine-mesh sieve or colander with a clean cheesecloth or thin kitchen towel and place it over a large bowl to catch the whey. Carefully pour the curdled mixture into the lined sieve.
Let the curds drain for 1-2 hours at room temperature, or until they reach the desired consistency. For thicker cream cheese, drain longer or gently press the curds with the back of a spoon.
Transfer the drained curds to a food processor or blender and blend until smooth and creamy, about 1-2 minutes. Add a pinch of salt to taste if desired and blend again.
Store the cream cheese in an airtight container in the refrigerator. It keeps well for up to one week.