Our Homemade Strawberry Cream Cheese recipe is a unique twist on a classic spread featuring fresh strawberries, zesty lemon juice, and creamy milk curds. Transform a traditionally store-bought cream cheese into a delicious homemade creation.
Our Homemade Strawberry Cream Cheese is creamy, tangy, and naturally sweet – the perfect way to brighten up your breakfast or add an extra something to dessert.
Making your own cream cheese may seem like a daunting task, but with this simple recipe, you’ll realize it’s a piece of cake. Not only does it taste great, but the addition of strawberries also adds a fun, fruity twist to your typical cream cheese spread. Enjoy this sweet, homemade treat!
what sets our strawberry cream cheese apart?
- All-natural, fresh ingredients used in the homemade process: Unlike store-bought versions that might include artificial flavors or preservatives, our recipe incorporates real strawberries for an authentic, fresh fruit taste.
- Use of whole milk and fresh lemon juice: these two ingredients not only enhance the flavor profile but also gives you full control over the texture and tanginess.
What you Need for Homemade Strawberry Cream Cheese
Strawberries: Their juicy, sweet flavor pairs delightfully with the cream cheese, creating a vibrant and fresh spread that’s hard to resist.
Whole milk: The base for our cream cheese, whole milk provides a rich, creamy texture that’s truly indulgent.
Lemon juice: This ingredient helps curdle the milk and creates the signature tang of cream cheese.
Salt: A little touch of salt enhances the sweetness of the strawberries and the tanginess of the cream cheese.
Make Homemade Cream Cheese in 3 Easy Steps
- You’ll begin by pureeing strawberries and extracting their juice, to infuse our cream cheese with fresh, natural flavor.
- Next, we guide you through the simple process of curdling milk with lemon juice, a classic cheese-making technique.
- Blend the resulting curds until smooth, and then introduce our strawberry puree for that irresistible fruity touch.
Top Tips for Homemade Strawberry Cream Cheese
Be sure to use fresh lemon juice. It provides the right acidity needed to curdle the milk and create the cream cheese.
The curdling process is quick, so keep a keen eye on your milk. Start with 3 tablespoons of lemon juice and only add more if necessary.
Once prepared, be sure to refrigerate your homemade strawberry cream cheese for at least 30 minutes. This allows it to firm up and the flavors to fully meld.
try it!
Blueberry Cream Cheese
This homemade blueberry cream cheese is made with softened cream cheese, fresh blueberries, fresh lemon juice, and more!
Storage
Homemade Strawberry Cream Cheese should be stored in an airtight container in the refrigerator. It should keep for up to a week. Always ensure your cream cheese is tightly covered to prevent it from drying out.
Perfect Pairings
This sweet, creamy spread is the perfect addition to your morning toast, bagels, or scones. It also pairs beautifully with our Homemade French Bread or as a filling for our Cream Cheese Danishes.
Homemade Strawberry Cream Cheese
Ingredients
- 1 cup strawberries
- 4 cups whole milk
- 3-4 tablespoons fresh lemon juice
- ½ teaspoon salt
Instructions
- Place the strawberries into the food processor and pulse until liquified. Transfer the strawberry puree to a cheesecloth and squeeze out as much juice as possible. Discard the juice and set the chunks aside.
- In a heavy-bottomed saucepan, bring the milk to a soft boil.
- Once the milk has started to boil, add the lemon juice. Using a slotted spoon, stir everything together. The curds should start to separate from the whey almost immediately. Remove from the heat.
- Strain the curds using a cheesecloth and strainer.
- Squeeze out any excess liquid and transfer the curd to a food processor. Process for at least 3 minutes until smooth and creamy.
- Add the strawberries and pulse until combined.
- Refrigerate for at least 30 minutes before serving.
Tips & Notes
- We have only tested fresh lemon juice for this recipe. When adding lemon juice, the milk should start to turn within 15-30 seconds. Start with 3 tablespoons of milk and if the curd doesn’t start to form add another tablespoon.
