• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Butter Half logo

  • Recipes
    • Appetizers and Snacks
    • Breads and Pastries
    • Breakfast and Brunch
    • Desserts
    • Drinks and Smoothies
    • Main Dishes
    • Salads
    • Sandwiches and Wraps
    • Sauces and Dressings
    • Side Dishes
    • Soups and Stews
    • Instant Pot Recipes
  • About
    • Work With Me
    • Privacy Policy
    • Disclaimer & Disclosure
  • Cookbook
menu icon
go to homepage
  • Recipes
    • Appetizers and Snacks
    • Breads and Pastries
    • Breakfast and Brunch
    • Desserts
    • Drinks and Smoothies
    • Main Dishes
    • Salads
    • Sandwiches and Wraps
    • Sauces and Dressings
    • Side Dishes
    • Soups and Stews
    • Instant Pot Recipes
  • About
    • Work With Me
    • Privacy Policy
    • Disclaimer & Disclosure
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Appetizers and Snacks
      • Breads and Pastries
      • Breakfast and Brunch
      • Desserts
      • Drinks and Smoothies
      • Main Dishes
      • Salads
      • Sandwiches and Wraps
      • Sauces and Dressings
      • Side Dishes
      • Soups and Stews
      • Instant Pot Recipes
    • About
      • Work With Me
      • Privacy Policy
      • Disclaimer & Disclosure
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    The Butter Half / Recipe Index / Appetizers and Snacks / How To Make Homemade Cream Cheese

    How To Make Homemade Cream Cheese

    By Madi • Published: Jan 26, 2023 • Modified: Oct 11, 2023 • 4 Comments • This post may contain affiliate links.

    JUMP TO RECIPE PRINT

    If you've ever wondered how to make homemade cream cheese this post is for you! Homemade cream cheese only has 3 ingredients and is truly so easy to make. It’s smooth and creamy and can be added to SO many recipes and snacks.

    Cream Cheese Recipe Ingredients

    cream cheese ingredients

    4 cups whole milk 

    2 tablespoon lemon juice

    ½ teaspoon salt 

    Step By Step Instructions

    Step 1: Add the whole milk to a medium-sized pot. Stir it over medium heat until it begins to simmer. 

    cream cheese ingredients in a medium-sized pot

    Step 2: Once the whole milk is simmering, add 1 tablespoon of lemon juice. Stir for a minute. 

    Step 3: Add the next tablespoon of lemon juice 1 minute. 

    Step 4: Continue stirring until the milk has separated and there are curds at the top of the pot and a yellow liquid at the bottom. 

    cream cheese in a medium-sized pot with curds at the top

    Step 5: Line a colander with cheesecloth and pour the contents of your pot into the colander, catching the curds. 

    colander lined with a cheesecloth with cream cheese curds

    Step 6: Allow the curds to cool for about 10-20 minutes. Then add them into a small food processor, along with the salt. 

    cream cheese in a food processor

    Step 7: Run the food processor for about 3-5 minutes until the curds come together and the cream cheese loses its graininess. If the cream cheese is grainy, continue running the food processor until it is not. 

    Step 8: Store in an airtight container in the fridge until ready to enjoy!

    cream cheese in a small serving bowl with a medium colored background

    Does This Recipe Taste Similar To Store Bought Cream Cheese?

    The main difference between homemade cream cheese and store-bought cream cheese is the texture. Homemade cream cheese is lighter, smoother, and creamier. Store-bought cream cheese has gum that makes the cream cheese dense. The taste of homemade cream cheese, in my opinion, is so much better than store-bought cream cheese.

    Expert Tips

    • You can add flavorings to this cream cheese recipe if you’d like (cinnamon, jalapeno, herbs, etc) 
    • If you don’t have lemon juice, you can use distilled white vinegar in this recipe, though lemon juice works slightly better. 

    How To Use This Cream Cheese

    You can use homemade cream cheese for a number of recipes. Here are some of my favorite things to use cream cheese in:

    • Cream cheese frosting
    • Added into your favorite mashed potato recipe (like my creamy instant pot mashed potato recipe)
    • As a bagel or bread spread
    • To make a delicious sauce like my vegan alfredo sauce recipe and/or my favorite creamy pumpkin alfredo pasta
    • On celery to make a delicious and nutritious snack

    Frequently Asked Questions

    What happens if you boil the milk?

    • If you overcook or boil the milk your cream cheese will still be smooth but will taste gritty or grainy.

    Can I use any kind of milk?

    • Whole milk or pasteurized milk works best to make homemade cream cheese because of the fat content. 

    Do I need to use heavy cream?

    • You do not need to use heavy cream. However, if you want your cream cheese to be even thicker and creamier you can use equal parts whole milk and heavy whipping cream.

    Storage Instructions

    Homemade cream cheese will last in the fridge for about 10 days. 

    Try this homemade cream cheese with these recipes!

    Creamy Pumpkin Alfredo Pasta

    Creamy Instant Pot Mashed Potatoes Recipe

    Easy Gluten-Free Carrot Cake with Cream Cheese Frosting

    Ants on a Log Recipe 3 Ways

    If you make this homemade cream cheese, or any other recipe on the blog, please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest, Facebook, and TikTok for more nourishing recipes like this, and behind-the-scenes cooking and holistic wellness tips!

     

    homemade cream cheese

    Cream Cheese Recipe

    By: Abbey Rodriguez
    PRINT PIN RECIPE
    If you've ever wondered how to make homemade cream cheese this post is for you! Homemade cream cheese only has 3 ingredients and is truly so easy to make. It’s smooth and creamy and can be added to SO many recipes and snacks.
    Prep Time 5 minutes
    Cook Time 15 minutes
    Resting Time 15 15 minutes
    Servings: 1 cup
    Calories: 592kcal

    Ingredients

    • 4 cups whole milk
    • 2 tablespoon lemon juice
    • ½ teaspoon salt

    Instructions

    • Add the cream cheese to a medium-sized pot. Stir it over medium heat until it begins to simmer.
    • Once the cream cheese is simmering, add 1 tablespoon of lemon juice. Stir for a minute.
    • After a minute, add the next tablespoon of lemon juice.
    • Continue stirring until the milk has separated and there are curds at the top of the pot and a yellow liquid at the bottom.
    • Line a colander with cheesecloth and pour the contents of your pot into the colander, catching the curds.
    • Allow the curds to cool for about 10-20 minutes. Then add them into a small food processor, along with the salt.
    • Run the food processor for about 3-5 minutes until the curds come together and the cream cheese loses its graininess. If the cream cheese is grainy, continue running the food processor until it is not.
    • Store in an airtight container in the fridge until ready to enjoy!

    Notes

    • You can add flavorings into your cream cheese if you’d like (cinnamon, jalapeno, herbs etc) 
    • If you don’t have lemon juice, you can also use distilled white vinegar in this recipe, though lemon juice works a little better. 
    • This will last in the fridge for about 10 days.

    Nutrition

    Calories: 592kcal | Carbohydrates: 48g | Protein: 32g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 1534mg | Potassium: 1495mg | Fiber: 0.1g | Sugar: 48g | Vitamin A: 1583IU | Vitamin C: 12mg | Calcium: 1203mg | Iron: 0.03mg

     

    Sharing is caring!

    566 shares

    Reader Interactions

    Comments

    1. Theda Yager says

      December 26, 2023 at 4:16 pm

      I can’t wait to try this recipe. Thanks.

      Reply
      • Abbey Rodriguez says

        January 17, 2024 at 12:39 pm

        I'm excited for you to try! XO

        Reply
    2. Rebecca says

      July 28, 2023 at 9:59 am

      What do you do with the liquid after pouring the curds into the cheesecloth? Dump it out? Thanks.

      Reply
      • Abbey Rodriguez says

        January 17, 2024 at 12:50 pm

        Hi Rebecca! Yes, dump it out. XO

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Abbey! Certified Holistic Nutritionist & Herbalist | I healed my body using holistic nutrition and herbs. And I believe you can, too. Here you will find nourishing recipes and wellness tips for the family, as well as my herbal cookbook, Root & Nourish. Because you can achieve your ultimate wellness goals using plants and whole foods.

    More about me →

    Reader Favorites

    • 15 Minute Instant Pot Italian Meatballs
    • Easy Baked Frittata Recipe with Spinach (Gluten-Free)
    • Easy No-Bake Cookies with Chocolate Chips and Peanut Butter
    • Home Remedy Ear Infection Drops That Actually Work

    Summer Recipes

    • Easy Gluten-Free Blueberry Muffins
    • Easy and Healthy Chicken Salad Recipe
    • 30-Minute Instant Pot Creamy Chicken Pasta
    • Healthy Berry Crisp (Gluten Free + Vegan)
    As seen in Pop Sugar, The Huffington Post, BuzzFeed, Shape, and more.

    Footer

    ↑ back to top

    As seen on...

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 The Butter Half