How to Make Cream Cheese
Follow our step-by-step how to make cream cheese tutorial and enjoy your own cream cheese in no time at all. It's easy!
Prep 35 minutes minutes
Cook 15 minutes minutes
Total 50 minutes minutes
Fat 5
Carbs 8
Protein 5
Yield 6
- 4 cups whole milk
- 3-4 tablespoons fresh lemon juice
- ½ teaspoon salt
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. Add the salt and process for at least 3 minutes.
Refrigerate for at least 30 minutes before serving.
- The cream cheese may be a bit stiff when used after refrigeration, just stir with a spoon to loosen it up.
- We only used fresh lemon juice for this recipe
- When adding lemon juice the milk should start to turn within 15-30 seconds. Start with 3 tablespoons. If curd doesn’t start to form add an additional tablespoon of lemon juice.
Calories: 100kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Fiber: 0.2g | Sugar: 8g