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 Time15mins
Cook Time15mins
Draining Time2hrs
Course: Breakfast, Brunch, Condiment
Cuisine: American
Keyword: cream cheese
Servings: 16servings
Calories: 306kcal
Author: David
Ingredients
For Plain Cream Cheese
2cupsheavy creamnot ultra-pasteurized
2cupshalf-and-half
4cupswhole milknot ultra-pasteurized
6Tbspfresh lemon juice
1tspsalt
cheeseclothfor draining
For Honey Walnut Cream Cheese
1cupcream cheese
3Tbsphoney
¾tspcinnamon
⅓cupfinely chopped walnuts
For Roasted Garlic & Herb Cream Cheese
1cupcream cheese
1bulb roasted garlic
1Tbspchopped chives
1Tbspchopped parsley
1Tbspchopped 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.