Homemade Cream Cheese -

5 from 9 votes

Homemade Cream Cheese

Have you ever made Homemade Cream Cheese? It's easier than you might think! And then you can whip up all sorts of fun flavored cream cheeses, too!

Prep Time15 mins

Cook Time15 mins

Draining Time2 hrs

Course: Breakfast, Brunch, Condiment

Cuisine: American

Keyword: cream cheese

Servings: servings

Calories: 306kcal

Author: David

Ingredients

For Plain Cream Cheese

2 cups heavy cream not ultra-pasteurized
2 cups half-and-half
4 cups whole milk not ultra-pasteurized
6 Tbsp fresh lemon juice
1 tsp salt
cheesecloth for draining

For Honey Walnut Cream Cheese

1 cup cream cheese
3 Tbsp honey
¾ tsp cinnamon
⅓ cup finely chopped walnuts

For Roasted Garlic & Herb Cream Cheese

1 cup cream cheese
1 bulb roasted garlic
1 Tbsp chopped chives
1 Tbsp chopped parsley
1 Tbsp chopped dill

Instructions

For Plain Cream Cheese

Using a large pot, add cream, half-and-half and milk. Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally so that milk does not scorch.
Reduce heat to medium and add 1 tablespoon of lemon juice at a time, stirring for 1 minute after each addition. (Note: This will cause milk to curdle.)
Continue cooking, stirring often, until curds have completely separated from the whey (liquid). This will take ~3-4 minutes. Remove pot from heat.
Line a large colander or fine mesh sieve with cheesecloth. Place colander in sink. Using a slotted spoon, transfer curds from the pot into the colander. Let drain for 2-3 hours. (Note: Occasionally stirring curds gently will help them drain faster.)
Transfer strained curds into a food processer. Add salt and pulse until mixture is smooth. Store cream cheese in refrigerator for up to 7 days.

For Honey Walnut Cream Cheese

Using a food processor, add cream cheese, honey and cinnamon; pulse until well combined. Stir in finely chopped walnuts.

For Roasted Garlic & Herb Cream Cheese

Using a food processor, add cream cheese, roasted garlic, chives, parsley and dill; pulse until well combined.

Nutrition