Homemade Cream Cheese
Fresh, creamy and better than store-bought — only 4 ingredients and no preservatives.
Equipment: large heavy-bottom pot, thermometer (optional), fine mesh strainer or cheesecloth, large bowl, rubber spatula, airtight container. Bobbie's tips: use whole milk for the richest and creamiest cream cheese; lemon juice gives a cleaner flavor, but white vinegar also works; drain for a shorter time for a softer, spreadable texture; drain longer for a thicker cream cheese (ideal for baking); blend while still slightly warm for the smoothest texture; store in a glass container for best quality. Variations: herbed (add 1 tbsp chopped chives, dill, parsley or garlic); honey vanilla (add 1–2 tbsp honey and 1 tsp vanilla extract, for sweet spreads); strawberry (blend in 1/4 cup fresh or freeze-dried strawberries); jalapeño (add 1–2 tbsp finely chopped jalapeños); everything bagel (mix in everything bagel seasoning). Serving ideas: spread on bagels, toast or crackers; use in dips and spreads; add to sauces, soups and mashed potatoes; perfect for cheesecakes, frostings and baked goods; mix with fresh fruit for a healthy snack. Storage: airtight container in the refrigerator for up to 2 weeks; do not freeze (it can change the texture); always use a clean utensil when scooping. Nutrition per 2 tbsp (approx), from Bobbie's card: 70 calories, 7 g fat, 1 g carbohydrates, 2 g protein, 30 mg calcium, 100 mg sodium.
Ingredients
- 1 gallon (3.8 L) whole milk (preferably organic)
- 1/4 cup fresh lemon juice (or white vinegar)
- 1/2 tsp salt (or to taste)
- Optional: 1–2 tbsp heavy cream or milk (for extra creaminess)
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Method
- 1
Heat the milk: pour the milk into a large heavy-bottom pot. Heat over medium heat to 180°F (82°C), stirring occasionally to prevent scorching. Do not boil.
- 2
Add the acid: remove from heat and slowly stir in the lemon juice (or vinegar). Stir gently and let it sit for 5–10 minutes until the milk curdles and the whey (a pale greenish liquid) separates.
- 3
Strain the curds: line a fine mesh strainer with cheesecloth and place over a large bowl. Pour the curdled mixture into the strainer. Let it drain for 10–15 minutes for a softer cream cheese, or up to 1 hour for a thicker, firmer texture.
- 4
Blend until smooth: transfer the drained curds to a bowl. Add salt and the optional heavy cream or milk. Use a hand mixer, food processor or spatula to blend until smooth and creamy.
- 5
Adjust to taste: taste and add more salt if desired. For a richer texture, blend in a little more heavy cream.
- 6
Chill and store: transfer to a clean airtight container. Refrigerate for at least 2 hours before using to allow it to fully set. Keeps fresh for up to 2 weeks.
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From Bobbie's “Bobbie's Recipe Cards (batch 12)”. Written up by Bobbie's Kitchen · Updated 26 October 2026