Discover the satisfaction of making your own creamy and luscious Homemade Cream Cheese from scratch. This simple recipe allows you to create a velvety spread that is perfect for bagels, toast, sandwiches, and a variety of savory and sweet dishes. With just a few basic ingredients and minimal effort, you can enjoy the rich and delightful taste of freshly made cream cheese that surpasses any store-bought version. Embrace the art of crafting this versatile and delectable spread, and add a touch of homemade goodness to your culinary creations.

Homemade Cream Cheese

With just a few basic ingredients and a simple culturing process, this homemade cream cheese surpasses any store-bought version in taste and freshness. The recipe guides you through heating the milk and cream, adding the culturing agent, and letting the mixture culture into cream cheese. After draining and adding a touch of salt, the cream cheese is blended for a smooth texture (optional) and stored in the refrigerator. Enjoy the creamy goodness of your homemade cream cheese spread on bagels, toast, or incorporated into various recipes. Embrace the art of crafting this versatile and delectable spread, and elevate your culinary creations with a touch of homemade goodness.

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Prep Time 5

Cook Time 20

Course Breakfast, Dessert, Snack

Cuisine international

Equipment

saucepan
cheese cloth
thermometer
colander
mixing bowl
electric mixer
airtight container

Ingredients

fat milk
heavy cream
plain yoghurt
salt

Instructions

In a large saucepan, combine the full-fat milk and heavy cream over medium heat.Heat the mixture until it reaches a temperature of about 175°F (80°C), stirring occasionally to prevent scorching.
Remove the saucepan from the heat and allow the milk mixture to cool slightly (to around 110°F or 43°C).
Stir in the plain yogurt or buttermilk, ensuring it is well incorporated.
Cover the saucepan with a clean kitchen towel or cloth and let it sit undisturbed at room temperature for about 6 to 12 hours. During this time, the mixture will thicken and culture into cream cheese.
Line a colander with cheesecloth or muslin cloth and place it over a mixing bowl to catch the whey.
Gently pour the cultured milk mixture into the lined colander, allowing the whey to drain away. The solid curds that remain are your cream cheese.
Transfer the cream cheese curds into a mixing bowl.Add the salt and mix well to enhance the flavor.
For an even smoother texture, use an electric mixer or hand whisk to blend the cream cheese until it becomes creamy and lump-free.
Transfer the cream cheese to an airtight container and refrigerate for at least an hour before using. This will allow the flavors to meld and the cream cheese to set.
Spread the homemade cream cheese on bagels, toast, or use it in your favorite recipes for a delightful and fresh taste.

SOURCE: MY RECIPE JOINT

Video

Notes

The longer the milk mixture cultures, the tangier and thicker the cream cheese will be.
You can adjust the salt according to your preference or omit it altogether for an unsalted version.
Use full-fat milk and cream for the creamiest results.

Nutrition

Serving: 500g

Keyword cream cheese

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