Description
Make your own creamy and tangy homemade cream cheese with just a few simple ingredients. This easy recipe uses heavy cream and lemon juice to create a fresh, smooth spread perfect for bagels, sandwiches, and cooking.
Ingredients
Scale
Ingredients
- 2 cups heavy cream (or 1 cup heavy cream + 1 cup whole milk)
- 2 tablespoons lemon juice or white vinegar
- ¼ teaspoon salt (optional)
Instructions
- Heat the Cream: In a saucepan over medium heat, warm the cream (and milk, if using) until it is just about to boil—small bubbles will form around the edges at around 185°F (85°C), but do not let it boil.
- Curdle the Cream: Remove the saucepan from heat and stir in the lemon juice or white vinegar. Let the mixture sit undisturbed for 10–15 minutes until it curdles and separates into curds and whey.
- Strain the Mixture: Line a fine mesh strainer with cheesecloth and place it over a bowl. Pour the curdled mixture into the strainer and let it drain at room temperature for 1 hour.
- Blend to Creaminess: After draining, transfer the thickened cream to a food processor. Add salt if desired and blend for 1–2 minutes until the cream cheese is completely smooth and creamy.
- Chill and Store: Transfer the cream cheese to an airtight container and refrigerate. It will firm up slightly more as it chills. Use within 1 week for best quality.
Notes
- For a tangier flavor, add more lemon juice or let the mixture drain longer.
- You can customize your cream cheese by adding herbs, garlic, or honey for sweet or savory variations.
