Homemade Cream Cheese
This homemade cream cheese recipe separates curds and whey from simple pantry staples—milk, heavy cream, and vinegar—then blends them into a smooth, spreadable cheese perfect for bagels and fresh toppings.
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This homemade cream cheese recipe separates curds and whey from simple pantry staples—milk, heavy cream, and vinegar—then blends them into a smooth, spreadable cheese perfect for bagels and fresh toppings.
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In a large pot, gently heat the whole milk and heavy cream over medium heat, stirring occasionally.
Once the milk mixture is warm, add the vinegar and stir. The mixture will begin to separate into curds and whey.
Line a large bowl with a few layers of cheesecloth or a fine mesh cloth.
Carefully pour the curdled mixture into the cloth-lined bowl to strain the curds from the whey.
Gather the corners of the cloth and gently squeeze to remove as much liquid as possible. You can also hang it over the bowl to drain for about 15-20 minutes.
Transfer the drained curds to a food processor.
Add the salt and 2 tablespoons of heavy cream or milk to the food processor.
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides if necessary.
Serve immediately on a toasted bagel with your favorite toppings like sliced tomato, olive oil, salt, pepper, and a squeeze of lemon juice.
Store in an airtight container in the refrigerator for up to one week; do not freeze, as texture will become grainy upon thawing.
cheesecloth or fine mesh strainer · blender or food processor · thermometer
The process typically takes 30-45 minutes from heating the milk to blending the final product, though draining time may extend this.
Curds are the solid protein solids that form when vinegar is added to milk; whey is the liquid that separates. Both are used to make the final cream cheese.
Whole milk produces the richest, creamiest result. Low-fat milk will yield a thinner, less rich cream cheese.
Store in an airtight container in the refrigerator for up to one week.
Blending creates the smooth, spreadable texture characteristic of cream cheese; without it, the curds remain grainy.
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