Deliciously Easy Homemade Cream Cheese Recipe!

Love What UEAT
Jan 15
2 min read

Updated: Apr 21

Appetizers & Snacks#creamcheese #homemade #homemadefood #homemadecreamcheese #homemadecheese

Ingredients

1 full container of 2L milk (3.25% best, but 2 % also ok) 8 cups

2 lemons (8 tbsp of lemon juice) 20 ml

Directions

1) start by squeezing the juice of 2 lemons to have that ready

2) Place a large pot over medium high heat- once pot is heated up add the 2 L of milk

and continuously stir until it comes up to a boil and begins to thicken and froth at the top.

This will take about 15 mins or so (if you take your milk out about 30-45 mins before starting then it may boil up faster VS straight out of the fridge).

3) Once it gets to a full boil(bubbling) let that go for about 3 mins and then turn off the heat but keep it on the burner.

4) Then add the lemon juice.

let it react for 1-2 mins and watch what happens.... it will begin to separate and clump up.

5) Once it has clumped up enough you will strain it through a siev that is lined with a cheese cloth sitting over a heat proof bowl/pot etc.

6) Strain it through and let it fully drip out as much liquid whey as possible- help move it around with the spatula to let the steam out. You will see you will end up with the same amount of liquid as you had in milk from the start.

7) Once it has cooled enough to handle, you will squeeze the rest of it by hand to remove as much liquid (whey) as possible.

8) Once you are left with your cheese ball, you will add it to a food processor and give it a blitz blend for 30 seconds or so to break it apart. Then you will begin to add a tiny bit of the strained out whey a bit at a time and keep blending until you reach the desired consistency you like for your cream cheese. (more firm, or semi firm, more soft etc).

9) Once done, you will add it to a container and place in the fridge where it can keep for up to 7-10 days! if it will even last that long LOL

now some people like adding a hint of spices (herb/garlic to make flavoured cream cheese.... do as you wish) this is showing you the base of a plain kind, then let your imagination run wild.

Once you make it yourself, you will taste what homemade and fresh is and you will never go back.