Cream Cheese from Scratch

15 mins
Serves 1
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Directions

  1. 1Bring some full fat milk to a simmer (almost boiling).
  2. 2Bring some full fat milk to a simmer (almost boiling).
  3. 3Bring some full fat milk to a simmer (almost boiling).
  4. 4Stir in some lemon juice.
  5. 5Stir in some lemon juice.
  6. 6Stir in some lemon juice.
  7. 7Take the mixture off the heat and let it curdle.
  8. 8Take the mixture off the heat and let it curdle.
  9. 9Take the mixture off the heat and let it curdle.
  10. 10Strain the curdled milk through a sieve with a cheesecloth on top.
  11. 11Strain the curdled milk through a sieve with a cheesecloth on top.
  12. 12Strain the curdled milk through a sieve with a cheesecloth on top.
  13. 13Rinse with cold water.
  14. 14Rinse with cold water.
  15. 15Rinse with cold water.
  16. 16Squeeze out all the excess moisture from the curds.
  17. 17Squeeze out all the excess moisture from the curds.
  18. 18Squeeze out all the excess moisture from the curds.
  19. 19Pop the curds into a blender.
  20. 20Pop the curds into a blender.
  21. 21Pop the curds into a blender.
  22. 22Blend for a couple of minutes until smooth.
  23. 23Blend for a couple of minutes until smooth.
  24. 24Blend for a couple of minutes until smooth.
  25. 25Add in some salt, garlic, herbs, or anything else you want to jazz it up.
  26. 26Add in some salt, garlic, herbs, or anything else you want to jazz it up.
  27. 27Add in some salt, garlic, herbs, or anything else you want to jazz it up.

Ingredients

  • 4 cups full fat milk
  • 4 cups full fat milk
  • 4 cups full fat milk
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • 3 tbsp lemon juice
  • salt
  • salt
  • salt
  • garlic
  • garlic
  • garlic
  • herbs
  • herbs
  • herbs

Equipment

sievecheeseclothblender

Tips

  • Use whole milk for the best results; UHT milk will not work.
  • You can add in garlic, herbs, or any other flavors you want.
  • The homemade cream cheese will store for a few days in the fridge.