Smooth & Creamy Homemade Cream Cheese

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🧀 Smooth & Creamy Homemade Cream Cheese (2 Ingredients)

Yield: ~300 g (10 oz)

📝 Ingredients

✔️ Only 2 ingredients:

  • 1 liter (4 cups) whole milk
  • 3 tablespoons lemon juice OR white vinegar

Optional (recommended for flavor):

  • ½ teaspoon salt
  • 2–3 tablespoons heavy cream (for extra creaminess)

🍳 Instructions

1️⃣ Heat the Milk

  1. Pour 1 liter whole milk into a pot.
  2. Heat over medium until it reaches a gentle simmer (don’t let it fully boil).
  3. Stir occasionally to prevent sticking.

2️⃣ Add the Acid

  1. Reduce the heat to low.
  2. Add lemon juice or vinegar, 1 tablespoon at a time, stirring gently.
  3. The milk will separate into curds (white) and whey (yellow liquid).
  4. If it doesn’t fully curdle, add 1 more tablespoon of acid.

3️⃣ Strain the Curds

  1. Place a strainer lined with cheesecloth (or a clean thin towel) over a bowl.
  2. Pour the mixture through the cloth.
  3. Let drain for 10–15 minutes.

The more you drain = the firmer your cream cheese
Less draining = softer, smoother cream cheese

4️⃣ Blend Until Creamy

  1. Transfer the curds to a blender or food processor.
  2. Add:
    • Salt (optional)
    • Heavy cream (optional but makes it silky)
  3. Blend for 1–2 minutes until completely smooth, thick, and creamy.

If it’s too thick → add 1–2 teaspoons more cream.
If it’s too soft → blend longer or refrigerate.

5️⃣ Chill

Scoop into an airtight container and refrigerate for 3–4 hours.
It will firm up and take on classic cream cheese texture.

🎉 Your homemade cream cheese is ready!

Perfect for:

  • Bagels
  • Cheesecakes
  • Frosting
  • Dips
  • Sandwiches
  • Cooking & baking

💡 Tips for the BEST Cream Cheese

  • Whole milk makes the creamiest result.
  • For extra richness, add 2 tbsp butter while blending.
  • For tangier cream cheese, add a teaspoon of lemon juice during blending.
  • Keeps up to 1 week in the fridge.

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