Homemade Cream Cheese

Name: Homemade Cream Cheese
Total time: 76 min
Ingredients: 0.5 gallon whole milk; 5 tablespoons fresh lemon juice; 0.5 teaspoon salt

1h 16m

Serves 1

1h 16m

Serves 1

Directions

1In a saucepan, add half a gallon of whole milk.
2Bring the milk to a boil over medium-high heat, stirring occasionally.
3When the milk begins to boil, turn off the heat.
4Add 5 tablespoons of fresh lemon juice and stir until it's all mixed in and starts to curdle.
5After about a minute of mixing, cover the saucepan and let it sit for 10 to 15 minutes to continue curdling.
6After 15 minutes, strain the whey from the curd (be careful as it's hot).
7Rinse the cheese curds with cold water and drain as much water off as you can.
8Put the rinsed and strained cheese curds into a food processor.
9Add about half a teaspoon of salt to the food processor.
10Blend for about 3 minutes until the cheese is nice and creamy.
11Transfer the cream cheese to an airtight container.
12Put a lid on the container and chill it in the fridge for about an hour.

saucepanstrainerfood processorairtight container

Don't throw away the whey; save and refrigerate it for other recipes like muffins, pancakes, or breads, substituting it when a recipe calls for water.
If the cheese seems a bit dry or grainy after blending, add some of the saved whey.

1h 16m

Serves 1

1h 16m

Serves 1

1In a saucepan, add half a gallon of whole milk.
2Bring the milk to a boil over medium-high heat, stirring occasionally.
3When the milk begins to boil, turn off the heat.
4Add 5 tablespoons of fresh lemon juice and stir until it's all mixed in and starts to curdle.
5After about a minute of mixing, cover the saucepan and let it sit for 10 to 15 minutes to continue curdling.
6After 15 minutes, strain the whey from the curd (be careful as it's hot).
7Rinse the cheese curds with cold water and drain as much water off as you can.
8Put the rinsed and strained cheese curds into a food processor.
9Add about half a teaspoon of salt to the food processor.
10Blend for about 3 minutes until the cheese is nice and creamy.
11Transfer the cream cheese to an airtight container.
12Put a lid on the container and chill it in the fridge for about an hour.

saucepanstrainerfood processorairtight container

Don't throw away the whey; save and refrigerate it for other recipes like muffins, pancakes, or breads, substituting it when a recipe calls for water.
If the cheese seems a bit dry or grainy after blending, add some of the saved whey.