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The Best Homemade Cream Cheese
Make this soft homemade cream cheese to spread on bagels, dip veggies in, or add to recipes, like a classic cream cheese frosting. With just three simple ingredients, you'll never have to buy the store-bought version again.
Course Condiment
Cuisine American
Keyword homemade cream cheese
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 8 people
Calories 148 kcal
1 Large Pot
1 Fine Mesh Strainer
1 Blender
8 cups whole milk ¼ cup freshly squeezed lemon juice ½ teaspoon salt
Place the milk into a large pot and bring to a boil.
Stir in the lemon juice and turn the heat off. Let sit undisturbed for about 3 minutes.
Strain the liquid from the curd in a mesh strainer. Rinse the curd with cold water, then strain the remaining liquid from the curd with a cheesecloth.
Place the strained curd into the blender with the salt and blend until completely smooth.
Pour into an airtight container in the refrigerator and let chill before serving.
Serving: 1 person | Calories: 148 kcal | Carbohydrates: 12 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 2 g | Cholesterol: 29 mg | Sodium: 238 mg | Potassium: 374 mg | Fiber: 0.02 g | Sugar: 12 g | Vitamin A: 396 IU | Vitamin C: 3 mg | Calcium: 301 mg | Iron: 0.01 mg