Homemade cream cheese requires NO heat or any crazy gadgets! A starter culture, 2 ingredients, some cheesecloth to set it in to drip out of, and a pinch of salt later...you have cream cheese!
Learning how to make cream cheese is a great skill to have in your pocket. It's so much better than what you can buy at the store and you get to control the ingredients used! The best part? This entire process is virtually hands-off. You set everything up, wait, set things up again, wait, then lightly salt and package up! I like to start mine in the morning first thing so I can do the next step around dinner time and then complete it all the next morning before breakfast. Then, it's ready to be spread on bagels! So simple!!
This cream cheese recipe is a staple in my from-scratch kitchen. I honestly don't buy it at the store anymore! I'm so thankful to have found a way to make this that isn't time-consuming or labor-intensive. Just like milk kefir, this recipe is so simple and is now part of my rhythm in the kitchen.
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What are the ingredients in cream cheese?
- Whole milk - Choose a low-temperature pasteurized milk or locally sourced raw milk from a trusted and safe source.
- Heavy cream - The same as what is said above about milk: low-temperature pasteurized or raw from a trusted and safe local source!
- Cream cheese starter culture - This recipe uses a cream cheese starter culture!
- Salt - I chose to use fine-ground Himalayan pink salt but fine-ground sea salt would be fine as well!
My vote is an overwhelming YES. The texture is light and creamy. It is so easy to spread! I personally think the flavor is better because I am choosing the best milk, cream, and salt to add to it. Controlling what goes into your recipe helps so much!
Uses for homemade cream cheese
- Bagels - The most obvious use, but it still deserves a mention! Spread your homemade cream cheese across a freshly toasted homemade bagel to start your day.
- Frosting recipes - Use it to make a cream cheese-based frosting.
- Homemade dips - This cream cheese is delicious in dips! Buffalo chicken wing dip is a favorite of ours that includes cream cheese.
- French toast - Stuff your french toast with it or spread it on top! Enjoy with fresh fruit, syrup, honey, baked fruit, etc. YUM!
- Crackers - A little homemade cream cheese spread on a cracker topped with a tiny bit of jelly or jam is heavenly!
Materials
- Cheesecloth
- Wooden spoon
- Large glass jar or large bowl
- A second large glass jar or large bowl
- Airtight container
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 packet cream cheese starter culture
- Generous pinch of salt
How to Make Cream Cheese
- Combine your heavy cream, milk, and starter culture in a large bowl or glass jar.
2. Place on the counter and loosely cover with a lid or a tea towel for 12 hours.
3. After 12 hours, transfer it to some cheesecloth.
4. In a new bowl or jar, use a wooden spoon to hold the tied-up cheesecloth over the bottom to allow it to drip.
5. Allow it to drip for 12 hours.
6. Carefully remove the wooden spoon with the cheesecloth.
7. Transfer to a new bowl and add your generous pinch of salt to the cream cheese.
8. Mix it up to incorporate the salt.
9. Store in an airtight container in the refrigerator.
Helpful tips
- I like to get everything ready first thing in the morning (for example: 6 am) so that it cultures for 12 hours during the day, I can transfer it to drip for another 12 hours overnight, and complete the recipe at 6 am the next day before breakfast!
- I used fine-ground Himalayan pink salt but you can use whatever fine-ground salt you prefer!
Homemade Cream Cheese
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 packet cream cheese starter culture
- Generous pinch of salt
Instructions
- Combine your heavy cream, milk, and starter culture in a large bowl or glass jar.
- Place on the counter and loosely cover with a lid or a tea towel for 12 hours.
- After 12 hours, transfer it to some cheesecloth.
- In a new bowl or jar, use a wooden spoon to hold the tied-up cheesecloth over the bottom to allow it to drip.
- Allow it to drip for 12 hours.
- Carefully remove the wooden spoon with the cheesecloth.
- Transfer to a new bowl and add your generous pinch of salt to the cream cheese.
- Mix it up to incorporate the salt.
- Store in an airtight container in the refrigerator.
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