Homemade Cream Cheese

🧀 Homemade Cream Cheese Recipe

Ingredients
(Makes ~1 cup)

• 4 cups fresh whole milk (preferably not ultra-pasteurized)

• ¼ cup lemon juice or white vinegar

• Salt, to taste (optional)

🥣 Instructions

1. Heat the Milk
   Pour the milk into a heavy-bottomed saucepan and heat over medium heat. Stir occasionally to prevent scorching. Bring it to a gentle simmer (about 180°F / 82°C), just before it boils.

2. Curdle the Milk
   Remove from heat and slowly stir in the lemon juice or vinegar. You’ll notice curds starting to form almost immediately. Let the mixture sit for 10–15 minutes to allow complete separation of curds (solids) and whey (liquid).

3. Strain the Curds
   Line a fine mesh strainer or colander with cheesecloth or a clean kitchen towel. Place it over a bowl and pour in the curdled milk. Let it drain for 30–60 minutes, depending on how thick you want your cream cheese.

4. Blend for Creaminess
   Transfer the curds to a blender or food processor. Blend until smooth and creamy. You can add a tablespoon or two of whey or milk if needed for a softer texture.

5. Season
   Add salt to taste and blend again briefly. You can also mix in herbs, garlic, or honey for flavored cream cheese.

6. Store
   Store in an airtight container in the refrigerator for up to 1 week.