Homemade Cream Cheese

20 mins
Serves 1
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Directions

  1. 1Pour an entire gallon of whole milk into a pot.
  2. 2Bring the milk to a boil.
  3. 3Turn off the heat.
  4. 4Pour in the juice of 2 to 3 large lemons (approximately 12 tablespoons).
  5. 5Stir until the milk starts to curdle.
  6. 6Continue to stir for about a minute.
  7. 7Cover the pot and let it sit for another 10-15 minutes without disturbing it.
  8. 8Strain the curds into a cheesecloth-lined colander to separate the curds and whey, allowing it to naturally drain without squeezing to keep a little whey with the curds for creaminess.
  9. 9Transfer the drained and slightly cooled curds (after about 5-10 minutes) into a food processor or blender.
  10. 10Add a little bit of salt.
  11. 11Blend until it reaches your desired creamy texture, adding a little additional whey if needed.
  12. 12Store the cream cheese in your fridge in an airtight container.

Ingredients

  • 1 gallon whole milk
  • 2 to 3 large lemons
  • salt

Equipment

potspatulacheeseclothcolanderfood processor or blenderairtight container

Tips

  • If you don't need three cups of cream cheese, use half a gallon of milk.
  • Do not throw away the whey; it can be used in other recipes.
  • Add additional whey if you need it to be creamier.