Yo, check it out! My Dreamy Cream Cheese Recipe shows you how to whip up some cream cheese anytime, anywhere, using stuff you probably already have in your fridge! The end result is super soft, creamy, and tangy—just like the store-bought kind! Say goodbye to running out of cream cheese!
Why You Will Love Dreamy Cream Cheese Recipe
This cream cheese frosting is pure bliss! It’s super smooth, just the right amount of sweet, and totally hits the spot. Ideal for cakes, cupcakes, or even cinnamon rolls, this frosting will take your desserts to the next level. Get ready to elevate your treats with this deliciously creamy goodness!
What is Cream Cheese?
Cream cheese is this luscious, soft freshly made cheese with a tangy twang, and it’s made from milk and cream. You usually find it in two styles: firmer blocks or softer, spreadable tubs.
When mass-produced, they add lactic acid bacteria to pasteurized milk to help the casein coagulate into curds. Most milk you take home from the supermarket is pasteurized to kill any bad bacteria. It contains heavy cream to thicken the liquid and make it all rich and creamy!
In this DIY homemade cream cheese recipe, lemon juice, lime juice, or plain white vinegar will be utilized, and cream is optional too.
Tools You Need
- A sturdy saucepan
- A wooden spoon or spatula
- A fine-mesh strainer
- Cheesecloth (or butter muslin)
- Food processor
- Bowl
Ingredients List
- Whole milk: I let go with whole milk, as it contains a load of richness and creamy goodness we all yearn for in cream cheese. It yields you more and larger curds than other reduced-fat variants. Seriously speaking, I always opt for full-fat milk in my recipes due to its divine taste and texture.
- Lemon juice: Lime juice or white vinegar can substitute as well!
- Salt: Only a pinch to increase the flavors!
How to Make Homemade Cream Cheese
- Heat the milk: For whole milk, get it to a boil in a heavy-bottomed saucepan over medium-high heat. Just watch on it-don’t let it boil!
- Add acid: Now adjust heat to medium. Add lemon juice gradually, one tablespoon at a time with 1 minute of stirring between additions. Stir like crazy.
- Curdle: Stir until it curdles and separates completely. It will take a few minutes. Once it’s done, draw off heat.
- Strain: Get a sieve and shake it with a single or double layer of cheesecloth spread over it and suspend the sieve over a big bowl. Pour curd mixture into it and let it strain and cool for around 15 minutes.
- Mix: Pour the curds into a food processor. Mix them until very smooth, about 3-4 minutes. The mixture should be pretty smooth, but if a bit too grainy, continue to blend and add any remaining liquid that is clear.
- Season: Finally, add salt to your liking. It’s also a great time to add dried or fresh herbs, garlic, or whatnot.
How to Store Cream Cheese
Since it is a fresh product, contains no preservatives, I would recommend storing this cream cheese in an airtight storage in the refrigerator. It should last for 7-10 days.
Is This the Same as Store-Bought Cream Cheese? Is This the Real Deal?
You can get your hands on real, genuine fresh cream cheese. None of the commercial stabilizers or preservatives will interfere with this homemade recipe. It’s delicious, tastes great, and works perfectly for cheesecakes and other baking or cooking adventures.
FAQ’s
Q: What makes cream cheese dreamy?
A: The secret ingredient? Whole milk for that luscious, creamy texture. And don’t forget the lemon juice or vinegar to get those curds just right!
Q: Can I bake with this?
A: Absolutely! This cream cheese is a total winner in cheesecakes, frosting, or any recipe that calls for store-bought stuff.
Q: How long will my homemade cream cheese last?
A: It is fresh and preservative-free, so refrigerate it in an airtight container for about 7 to 10 days.
Q: Does this taste a little like the store-bought cream cheese?
A: O yes! This cream cheese is heavenly-it’s really the cream cheese. No stabilizers, no preservatives-no added junk, just pure delicious.
Q: Can I add my flavorings to my cream cheese?
A: Of course! Add herbs, garlic, or even a bit of sweetness-vanilla or fruit-to the mix for added pizzazz.
Q: What tools will I need to make dreamy cream cheese?
A: All you need is a heavy-bottomed saucepan, a wooden spoon, a sieve, some cheesecloth, and a food processor, and you are all set!
Q: How do I store leftovers?
Store it in an airtight container in the fridge. You’ll want to use it up within a week or so for the best flavor.
Q: Is homemade cream cheese better for you than one purchased in stores?
A: Heck yeah! You know exactly what’s in it, and it’s made fresh without any funky additives.
Dreamy Cream Cheese Recipe
Course: Dairyu0026cheeseCuisine: American1
servings10
minutes15
minutes25
minutesIngredients
4 cups (32 oz / 1000 ml) of whole milk (go for the full-fat, not that low-fat stuff)
2-3 tablespoons of lemon juice (or you can use lime juice or white vinegar)
¼-½ teaspoon of salt (check the notes for more info)
Directions
- Take a heavy-bottomed saucepan, crank the heat to medium-high, and warm the milk. Bring that milk to a rolling simmer, stirring like a champ the whole time.
- Then drop the heat to medium, add the lemon juice, tablespoon by tablespoon, waiting one minute between splashes. Stir it up!
- Cook till the mixture curdles-that shouldn’t take more than a couple of minutes. You should see some yellowish liquid at the bottom with thick curds on top. Once you get that, take it off the heat.
- Now, line a sieve with cheesecloth and put that over a large bowl. Pour those curds in and let ’em strain and cool for about 15 minutes.
- Once it’s cooled, squeeze out any excess whey in the cheesecloth– now save that whey for marinades, pancakes, or whatever floats your boat.
- Add curds to a food processor and pulse until very smooth and creamy, about 3 minutes. If it feels just a little bit grainy add a splash of the reserved whey, or some cream, to loosen it up.
- Now add a little salt, taste, and then add more to achieve the salty pop. This also is a good time to add herbs, garlic, or other flavors you may like.
- Pay attention to the fact that this cream cheese has to be chilled in the fridge, and I tend to use it within 7 days.
Notes
- SMALL CURDS: I recall people sayin’ that lemon juice gives smaller curds than vinegar, and you know what? That may be absolutely true using pasteurized milk. If you’re using vinegar, use white vinegar—cider or white wine vinegar are fine, too. If you’re using lemon juice, make sure it’s fresh from the lemon!
Salt: Add about a quarter teaspoon of salt. Taste it. If you want more salt, add more!
Nutrition Facts
1 servings per container
- Amount Per ServingCalories300
- % Daily Value *
- Total Fat
14g
22%
- Saturated Fat 8g 40%
- Trans Fat 0.4g
- Cholesterol 40mg 14%
- Sodium 130mg 6%
- Potassium 19mg 1%
- Total Carbohydrate
40g
14%
- Sugars 40g
- Protein 0.8g 2%
- Calcium 15%
- Iron 0.04%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
