Description
This homemade cream cheese recipe offers a simple and fresh alternative to store-bought cream cheese. Using whole milk, heavy cream, and vinegar, it creates a creamy, tangy cheese perfect for spreads, baking, or cooking. Ready in just 20 minutes, this recipe yields a smooth, rich cream cheese with minimal ingredients and effort.
Ingredients
Scale
Ingredients
- 1 quart whole milk
- 1/2 cup heavy cream
- 1/4 cup white vinegar
- 1/4 tsp salt
Instructions
- Heat the milk and cream: In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture begins to simmer, making sure not to boil.
- Add vinegar and curdle: Slowly stir in the white vinegar, continuing to stir gently for about 2 minutes until the dairy mixture begins to curdle and separate into curds and whey.
- Let curds form: Remove the saucepan from heat and let it sit undisturbed for 10 minutes. This resting time allows the curds to fully form and separate.
- Strain curds: Pour the curdled mixture through a cheesecloth-lined fine mesh strainer or sieve to separate the curds from the whey. Transfer the curds into a clean bowl.
- Season and chill: Add the salt to the curds and stir well to combine evenly. Cover and refrigerate the cream cheese until ready to use, allowing it to firm up slightly.
Notes
- For a firmer texture, you can press the cream cheese gently in the cheesecloth to remove excess whey.
- This cream cheese can be stored in an airtight container in the refrigerator for up to one week.
- Use fresh whole milk and heavy cream for the best flavor and texture.
- You can adjust the salt level to taste or add herbs for flavored cream cheese variants.
