Homemade Cream Cheese

Homemade Cream Cheese

Jen Phanomrat

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With just 4 ingredients, it's easy to make your own cream cheese spread at home.

Homemade Cream Cheese

Ingredients

  • 2 cups whole milk

  • 2 cups heavy cream

  • 3 tbsp fresh lemon juice

  • Salt to taste

  • Flavorings to taste (lox or scallions)

Instructions

  1. In a pot, heat cream and milk on medium heat, until it comes to a simmer.

  2. Add lemon juice in 3 parts, while stirring for 1 minute in between each addition. Continue gently stirring until larger clumps of curds form and separate from the whey.

  3. Turn off the heat, cover, and allow to sit for 5 minutes.

  4. Place a strainer over a bowl and line with cheesecloth. Strain the curds to drain all of the whey.

  5. Add the curds to a blender or food processor, season with salt, and blend until completely smooth and creamy. Transfer to a container with a lid and refrigerate.

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Transcript

- In the past I have professed my undying love for mozzarella cheese, but nowadays I'm thinking the real MVP of the cheese world is cream cheese. Think about it; it's used all over the world in so many different ways. You can use it in sweet dishes, or savory dishes. And let's be honest, the more flexible you are, the more fun you're gonna have in life. So today I'm gonna show you how to make a very basic cream cheese using only four ingredients. This process is very similar to the way you'd make ricotta cheese, but we're gonna use two different milks. Whole milk; this is full fat milk. Try not to get the ones that are ultra parteurized because you'll have a hard time forming curds later. And heavy cream. Combine both in a pot. The heavy cream is gonna help make a very luscious, smooth, creamy, cream cheese. I've got this on medium heat now, and I'm gonna wait for it to come to a simmer. You don't want it to come to a boil. You just wanna make sure you have little bubbles and some steam coming off. In order to separate the curds from the whey, you're gonna need some acid. Now the curds is what's gonna turn into the cheese later. My choice of acidity; lemons. You could also use vinegar; it's totally up to you. Now I'm just gonna juice it up. Oh, gushing with happiness. Make sure to not get any seeds. Uh, I got a seed. It swam over the top like Nemo. Look at that milk. It's steamy, it's a little frothy. Now is the time to add the lemon juice. This goes in in several additions; so a tablespoon at a time. Pour it around, stir the pot in a figure eight motion. So you're doing this. Am I doing a good job? Use your imagination. This is going to separate the curds by coagulating it. You'll see it'll look real chunky. When you're stirring in that figure eight, you just need to do it for about five seconds, and then let it sit for about a minute before you add some more. Take a look at that. See how it's separated. Now if you were just using whole milk, the color of the liquid, or the whey, would look a little bit more yellow or greenish, but because we added cream, it's a bit milkier. Now, I turned off the heat, and I'm going to cover this with a lid and let it sit for just five minutes. I want all of the curds to come together and be like, hey, I didn't see you before. What up? Let's get together. The hard part is done. Next we need to strain it. I am using a nut bag here, but you could also use a colander with some cheese cloth. Also, I prefer to do this in a bowl so that we capture all the liquid, 'cause we don't wanna waste it. Slowly pour it in. Lift this up. Now the nut bag has become the nut sack. Be careful; it's still pretty hot. But try to get rid of as much liquid as possible. See when I jiggle it like that? No liquid comes out. It's gonna have a little bit of moisture, but that's okay. I'm gonna transfer to this container. The texture looks a bit like ricotta. It's a little bit rubbery, buy mostly creamy. Now this liquid; don't throw it away. You can use it for other recipes. It's actually great for doggies. This doesn't look like cream cheese just yet, but don't worry, it will soon. Most people like to blend this up right away, while it's still hot. But I like to actually close it up, put it in the fridge to chill, and then blend it up. Here's our cheese, all firmed up. Now I wanna make a quick note here. This is not like a cultured type of cream cheese; it's just super basic when you need ya fix. Some countries won't even sell this, so if you live in one that doesn't sell it, and you need it for a recipe, I got ya back. You can put this in a food processor, or a blender. It just needs to get smooth. And this is the time we'll take to season it. Just needs a little bit of salt. Pop on the lid, and let 'er rip. That's it. Look at that texture. Creamy, and thick. Woo! Mmm! I'm just gonna pop this right back into this container, and put it in the fridge. You have easy access to it whenever you need it. And it keeps for about two weeks in the fridge, so just keep it air tight and you're good. You can enjoy it plain, or create your favorite flavorings. Mine are scallion and smoked salmon. I just chop 'em up a bit and mix 'em in. And there you have it. Homemade cream cheese. It's that simple. I hope you guys give this a try, 'cause it's too damn delicious not to. Mmm. So rich. Makes me feel like I could buy a Lamboughini.

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