Description
This homemade fresh cream cheese is made with just whole milk, lemon juice, and salt, resulting in a creamy, tangy spread that outshines store-bought versions—simple, natural, and irresistibly smooth.
Ingredients
- 4 cups whole milk (full-fat)
- 2–5 tablespoons fresh lemon juice (or white vinegar)
- 1/2 teaspoon salt
Instructions
- Heat the whole milk in a heavy-bottomed pot over medium–high heat, stirring frequently until it reaches a gentle simmer with small bubbles at the edges.
- Remove from heat and stir in the lemon juice. Let it sit undisturbed for 5–10 minutes to allow curds and whey to form.
- Line a fine-mesh strainer with cheesecloth over a bowl. Pour the mixture into it, rinse the curds gently under cold water, and allow them to fully drain.
- Transfer the drained curds to a blender or food processor. Add salt and blend until smooth and creamy, about 3–4 minutes.
- Scoop the cream cheese into an airtight container and refrigerate for at least 30 minutes to firm up.
Notes
- For a richer texture, substitute up to half the milk with heavy cream.
- White vinegar can replace lemon juice if preferred.
- Flavor variations: add herbs, fruit, or spices after blending.
- Store in the fridge for 7–10 days; do not freeze.
- Use leftover whey in smoothies, soups, or for cooking grains.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
