This Homemade Cream Cheese is a simple, fresh cheese made with just three ingredients: milk, vinegar, and salt. With a creamy texture and mild flavor, it’s perfect for spreading on bagels, using in cheesecakes, or enjoying plain with herbs and honey.
Say goodbye to store-bought cream cheese—hello to homemade goodness!
Why You’ll Love This Recipe:
- 🥄 Only 3 Ingredients: No fancy tools or additives required.
- 🧀 Fresh & Pure: Just milk, vinegar, and a pinch of salt—no preservatives or stabilizers.
- 🍯 Customizable: Add herbs, lemon zest, honey, or garlic for flavored variations.
- ⏱️ Quick & Easy: Ready in under an hour—including chilling time.
- 🥣 Great for Meal Prep: Make a batch and keep it chilled for breakfasts, snacks, or baking.
Ingredients (Makes about 8 servings – 2 tablespoons each):
- 4 cups whole milk (or a mix of whole and heavy cream for extra richness)
- 2 tbsp white vinegar (lemon juice or citric acid can be used as substitute)
- ¼ tsp salt (adjust to taste)
Optional Add-ins:
- Fresh herbs (dill, chives, parsley)
- Lemon zest or garlic
- Honey or maple syrup for sweet version
Instructions:
Step 1: Heat the Milk
In a large saucepan , heat the milk over medium heat , stirring occasionally to prevent scorching.
Bring to a gentle full boil , then reduce heat to low .
Step 2: Add Vinegar to Curdle
Slowly stir in the vinegar while continuously mixing with a spatula or wooden spoon.
The milk will begin to curdle , separating into solid curds and liquid whey .
Let sit off-heat for 5 minutes to allow full separation.
Step 3: Strain the Curds
Line a strainer or colander with cheesecloth and place over a bowl to catch the whey.
Pour the mixture into the lined strainer, allowing the whey to drain away from the curds.
Let rest for 10–15 minutes , gently squeezing the cloth to remove more moisture if desired.
Step 4: Blend Until Smooth
Transfer the drained curds to a food processor.
Add salt (and any optional flavorings like herbs or lemon zest).
Pulse and blend on high speed for 2–3 minutes , until smooth and creamy.
Scrape down the sides as needed for even blending.
Step 5: Chill Before Use
Spoon the blended cream cheese into an airtight container .
Refrigerate for at least 30 minutes to firm up before serving.
It will continue to develop a smoother texture as it chills.
Tips for Success:
- 🥛 Use Whole Milk: For best yield and creaminess—skim milk results in a drier texture.
- 🧁 Drain Longer for Firmness: For thicker, spreadable cheese, let sit in the fridge overnight.
- 🌿 Flavor It Up: Stir in chopped herbs, roasted garlic, or citrus zest after blending.
- 🍯 Sweet Version Option: Mix in honey, maple syrup, or vanilla for a dessert-style spread.
- ❄️ Store Properly: Keeps in the fridge for up to 7 days —great for meal prep!
Serving Suggestions:
- Spread on warm bagels, toast, or crackers.
- Use as a base for dips, cheesecake filling, or frosting.
- Perfect with smoked salmon, fresh fruit, or jam.
Nutritional Information (per serving, makes 8 servings – 2 tbsp each):
(Without add-ins – approximate values)
- Calories: ~60 kcal
- Protein: ~3g
- Carbohydrates: ~2g
- Fat: ~4.5g
- Fiber: ~0g
- Sugar: ~2g
This Homemade Cream Cheese proves that gourmet doesn’t have to be complicated. With just milk, vinegar, and a bit of patience—you get a fresh, soft cheese that’s far superior to anything from the grocery shelf.
So go ahead and try this easy method… because once you taste your own cream cheese—you may never go back!
