I turn just whole milk, lemon juice, and salt into a creamy, tangy fresh cream cheese that effortlessly outshines store-bought tubs—deliciously simple, natural, and irresistibly smooth.

Homemade Fresh Cream Cheese

Why You’ll Love This Recipe

I cherish this method because it’s incredibly straightforward—just three everyday ingredients and minimal effort. The result is a velvety, flavorful spread free from preservatives or stabilizers, perfect for spreading on bagels or folding into recipes—so much better than commercial cream cheese.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole milk (full-fat)
Fresh lemon juice (or white vinegar)
Salt

Directions

I heat the whole milk in a heavy-bottomed pot over medium–high heat, stirring frequently until it reaches a gentle simmer—small bubbles forming at the edges.
I remove the pot from heat and stir in the lemon juice (about 2–5 tablespoons depending on milk volume). I let it sit undisturbed for 5–10 minutes to allow curds and whey to form.
I line a fine-mesh strainer with cheesecloth and place it over a bowl. Then I pour the mixture in, rinse the curds gently under cold water, and let them fully drain.
I transfer the drained curds to a blender or food processor, add salt (around ½ teaspoon), and blend until smooth and creamy, about 3–4 minutes.
I scoop the cream cheese into an airtight container and refrigerate for at least 30 minutes to let it firm up.

Servings and timing

Yield: ~2 cups (16 oz) of fresh cream cheese
Prep time: ~5 minutes heating
Curdling time: 5–10 minutes
Draining: ~15 minutes
Chill time: ~30 minutes
Total time: ~55–60 minutes

Variations

I sometimes replace up to half the milk with heavy cream for an extra-luxurious texture.
White vinegar works just as well as lemon juice if that’s what I have on hand.
I get creative by blending in extras like fresh herbs (chives, garlic), fruit (strawberries, honey), or spices (pepper flakes) once it’s smooth.

Storage/reheating

I keep the cream cheese refrigerated in an airtight container. It stays fresh for 7–10 days. There’s no reheating—serve it chilled. If it’s too thick, I stir in a teaspoon of milk to soften it back up.

FAQs

How long does homemade cream cheese last?

I use mine within 7–10 days, though properly stored, it can keep for up to 14 days. But the flavor is at its best in the first week.

Can I use low-fat or skim milk?

I always choose full-fat milk for texture and curd formation. Low-fat or skim milk doesn’t curdle as well and the result lacks richness.

What about freezing it?

I don’t recommend freezing—it affects the silky texture. It’s best eaten fresh over about a week.

What do I do with the leftover whey?

I don’t waste it—I use whey in smoothies, soups, or cooking grains. It adds protein and a mild tang, though it’s already salted.

Why didn’t my milk curdle?

Most likely the milk was ultra-pasteurized. For good curd formation, use whole milk that’s not UHT treated, and bring it to simmer—not a full boil.

Conclusion

I love this easy fresh cream cheese recipe—it’s natural, satisfying, and endlessly adaptable. With just milk, lemon juice, and salt, I get a creamy spread that transforms bagels, bakes, and more. Once I make this at home, I don’t even consider store-bought!