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Cream Cheese

Homemade Plain Cream cheese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 oz
Course: condiment
Cuisine: American

Ingredients
  

  • 4 cups whole milk
  • 3 tbsp Lemon Juice
  • 1 dash salt optional

Equipment

  • cheesecloth

Method
 

  1. In a saucepan heat the milk on med. Stirring constantly until it starts to a boil.
  2. Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time. Continue stirring constantly.
  3. Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a yellowish liquid on the bottom and thick curdles on top. Remove from the heat.
  4. Lay a cheesecloth in a large sieve and place it over a large bowl. Pour the curds into the sieve. (save the whey for other uses)
  5. Transfer curds to a food processor and process until very smooth and creamy, about 3 minutes. If the mixture seems grainy and stiff then add in a splash of the whey, milk or olive oil.
  6. Add salt to taste. Now is also a good time to add herbs, garlic or any other flavors you like.
  7. Store in the fridge. Use it within 7 days.