Homemade Cream Cheese

Homemade Cream Cheese

Homemade Cream Cheese

This recipe for Homemade Cream Cheese is an easy recipe to make. Cream cheese is delicious as a spread on crackers, bread and also for making cheesecake.This recipe will make about 3/4 cup of cream cheese.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Servings 2 people

Ingredients
  

  • 4 cups whole milk
  • 3 Tbsp lemon juice
  • Pinch of salt

Instructions
 

  • Heat the milk in a heavy bottom pan over medium heat, after milk is hot but not boiling add lemon juice. As milk will start coming to boil the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate. Don’t let the milk come to full boil.
  • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
  • Wrap the curds in a muslin cloth, and squeeze lightly, keeping it soft.
  • Cream cheese should be soft, add the salt and whip it to make it smooth.

Suggestions

  •  You can also flavor this to your taste. These are my favorites for flavoring the cream cheese: black pepper, finely chopped ginger, finely chopped green chili, chopped olives.

Notes

Tried this recipe?Let us know how it was!

Indulge in Creamy Perfection: Homemade Cream Cheese with Paneer 

Discover a quick & easy homemade cream cheese recipe added with paneer that not only caters to gluten-free preferences but is also kid-friendly. Elevate your culinary experience with this easy-to-follow creation that guarantees deliciousness for all.

1. Creating Homemade Cream Cheese

Indulge in the art of crafting exquisite Homemade Cream Cheese by following these simple steps. Begin by heating milk in a heavy-bottomed pan over medium heat. Take care not to let it reach a full boil. Once the milk is hot but not boiling, introduce lemon juice. As the milk approaches boiling, witness the magical separation of curds from whey. The delicate process ensures the formation of thick curds without letting the milk boil over, preserving the essence of this homemade cream cheese recipe.

  1. Draining Whey and Wrapping Curds

After the milk fat has successfully separated from the whey, the next crucial step involves draining the whey. Employ a strainer lined with cheesecloth or muslin cloth for this purpose. Carefully wrap the curds in the cloth and give a gentle squeeze, maintaining a soft and luscious texture for your cream cheese. This meticulous step contributes to the ultimate success of achieving a velvety Cream Cheese.

  1. Whipping and Flavoring Your Cream Cheese

With the freshly formed cream cheese curds, it’s time to enhance the flavor and texture. Add salt to the cream cheese and whip it until it achieves a smooth consistency. This step is crucial in ensuring that your Cream Cheese is not only soft but also irresistibly creamy. This homemade cream cheese recipe provides the perfect canvas for customization, allowing you to flavor it according to your taste preferences.

  1. Personalizing Your Cream Cheese Creation

To take your Cream Cheese to the next level, consider incorporating your favorite flavors. Some delightful suggestions for flavoring include black pepper for a subtle kick, finely chopped ginger for a hint of warmth, finely chopped green chili for a spicy twist, or chopped olives for a Mediterranean touch. These options allow you to tailor your homemade cream cheese, making it uniquely yours.

Embark on the journey of creating a luscious cream cheese with paneer that stands out for its homemade charm and personalized flavors. The careful steps outlined in this cream cheese recipe ensure a delightful culinary experience, bringing the joy of crafting this classic dairy delight to your kitchen.

If you liked this recipe you must try these quick & easy recipe too: Crispy French Fries, Gulab Jamun, Basil Pesto Sauce, Bread Pudding with Chocolate Sauce & Microwave Milk Cake


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19 thoughts on “Homemade Cream Cheese

  1. Hello Manjula ji,

    Thank you for the simplest recipe. How much cream cheese (in grams) do we get out of this recipe (from around 1 liter milk)?
    Also, can i use it to top my red velvet cupcakes?

    Regards,

  2. Manjula-ji, is it ok to use the cream cheese with sour taste or do we need to run it under tap water to remove the sourness before using it on cakes?

  3. Don’t forget to save the whey up from all of your cheese making and reheat to make ricotta cheese! The whey also has many nutritional benefits as well for us and plants. Thanks for your great videos!

  4. Hello Manjula-Ji,

    Thank you for your recipes, I really enjoy cooking following your recipe. Can you please post the mango cheesecake recipe using the homemade cream cheese? I will be thankful.

    1. paneer will be pretty dry compared to this. Cream cheese is moist and soft. also u whisk it for about 3 minutes, which is not done while making paneer. This is what i understoof from the video and recipe. please orrect me if i m wrong 🙂

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