Homemade Cream Cheese

This recipe for homemade cream cheese yields a thick and creamy result, with no heat required! Create a beautiful finished cream cheese block for use in cheesecakes, frosting recipes, or just to enjoy on fresh bagel. Yields the equivilent of 1 block of cream cheese (1 cup / 8 oz).

Course baking ingredient, Condiment, Dairy, ingredient

Cuisine American

Keyword Cream Cheese Recipe, Cultured Cream Cheese Recipe, Homemade Cream Cheese, Homemade Cream Cheese Recipe, How to make cream cheese

Prep Time 2

Fermenting Time 12

Total Time 12 2

Servings servings (2 tbsp per serving)

Calories 76kcal

Cost $2

Ingredients

4 cups milk
1/2 tsp salt optional
1 tsp maple syrup optional

Instructions

Pour 4 cups into a glass container. Loosely seal the container, making sure it is no more than halfway full, and leave it on its side. The more surface area of the milk that is exposed to air, the faster it will clabber! Note: This process may take several days, depending on how cold the room is where the milk is sitting, and how cultured the milk was when you started. Fresh milk takes longer, older milk will clabber more quickly!
When you see the cheese clearly separated from the whey (the whey is yellowly, but clear), dump it all into a cloth (thin, but doesn't have to be cheesecloth), and hang it to drip. Hanging it is important as simply placing it in a colander will not allow all the whey to escape and your finished product will be much softer. The longer you allow it to hang, the more firm the finished product will be.
You may need to massage the cloth and contents briefly once the whey has stopped dripping if you are doing a large batch as the inside cheese may not drain as well once the outer cheese has become more solid. The whey dripping out should be a nice yellow and mostly clear. If it isn't, scrape all the cheese back into the container it was in and allow it to age longer. When you take it down to inspect it, it should peel away from the towel easily and be quite thick.
Once the cheese is finished, scrape it all into an air-tight container, add in a bit of salt and honey (or whatever flavors you would like), stir until smooth, and use it as you would store-bought cream cheese!
Keeps in the fridge for up to 3 weeks, but I doubt there will be any left in there that long!

Notes

Common Questions

Can I make a larger batch of this homemade cream cheese?

Yes! Since this recipe only makes 1 cup of finished cream cheese, you may find you need more for the recipe you are making. You can scale this recipe as many times as needed! Just note that larger amounts of milk in the same size container may take longer to ferment. Instead, use several smaller containers for faster fermenting.

What kind of milk should I use for making homemade cream cheese?

Opt for high-quality, full-fat milk for the creamiest and most delicious cultured cream cheese. Avoid ultra-pasteurized milk, as it may not culture effectively.

How can I adjust the tanginess of the cream cheese to my preference?

The tanginess depends on the fermentation time. For a milder flavor, ferment for a shorter time; for a stronger tang, let it culture longer.

What can I do with the leftover whey from straining the cream cheese?

The whey can be used in smoothies, soups, or as a replacement for water or milk in bread or baking recipes.

How long can I store homemade cream cheese in the refrigerator?

Homemade cream cheese is best consumed within one to two weeks from the refrigerator but can be frozen for up to 3 months. Store it in an airtight container in the refrigerator for optimal freshness.

Can I customize the cream cheese by adding herbs or other flavors?

Absolutely! You can personalize your cream cheese by mixing in herbs, spices, fruit preserves, or other flavors to suit your taste.

Can I use this homemade cream cheese in both savory and sweet dishes?

Yes, homemade cream cheese is versatile and can be used in a variety of recipes, from savory spreads to sweet desserts and frostings. We love making this homemade cherry cheesecake with out fresh cream cheese!

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