Make this easy 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.
During the times our milk cow is producing, we often have more milk than we know what to do with.
I’ve had to come up with creative ways to use it all up. I’ve made everything from raw milk ice cream, yogurt, kefir, butter – and the list goes on.
Some of you may know that I’ve been on a kick of making my own cheese lately, too. I started by experimenting with mozzarella. I’ve even made kefir cheese with my abundance of milk kefir.
There is really nothing more satisfying than enjoying fresh cheese you made yourself.
Next up? Making my own cream cheese. I honestly don’t know why I didn’t try this sooner.
With just three simple ingredients, I ended up with something way better than any store-bought cream cheese I’ve ever had.
A half gallon of raw milk (regular whole milk is just fine, too), lemon juice, and salt produced the most delicious cream cheese for spreading on bagels. It has really elevated our usual breakfasts this week.
What is Cream Cheese?
Unlike hard cheeses, cream cheese is a smooth and creamy spread that consists of non-aged curds that have been drained and blended. Soft cream cheese is used for savory dishes, but it is probably best known for sweet recipes, such as cheesecake and cream cheese frosting.
It various from ricotta cheese and cottage cheese, which are also not aged. Ricotta is made up of curds that are not drained, while cottage cheese is separated curds and whey together.
Why You’ll Love This Recipe
Easy to make – With only 3 ingredients, this recipe takes about 20 minutes to make. It’s so simple to make, and, oh, so creamy!
Great way to use up milk – This is the best recipe if you find yourself with a half gallon of milk that needs used up.
So much better than store bought – You may be thinking, “Why do I need to make a homemade version of cream cheese?” Let me tell you – it’s worth it! It is so creamy and fresh. Plus, you don’t have to worry about any extra ingredients or preservatives.
Tips
- If you know me, you know I hate to waste anything. This recipe leaves you with a decent amount of whey. Some people like to use it in soups, smoothies, and other various recipes. When using this whey, don’t forget that it was salted, which means you’ll likely want to adjust the salt amount in whatever recipe you are using.
- Don’t have lemon juice? You can use lime juice or even white vinegar instead. You simply need the acid to make the whey and curds separate.
- Make this your own by adding in your favorite flavor combinations. Add a little honey to make it sweeter or create a savory cream cheese with bacon and scallions. If you like spicy flavors, add a few red pepper flakes. Keeping this plain cream cheese, of course, is also delicious.
Ingredients
Whole milk – Using full fat milk ensures you end up with the creamy consistency you’d expect from cream cheese. You could also use half of another type of milk such as 2% and half heavy cream. Avoid using ultra-pasteurized.
Lemon juice – I prefer to use freshly squeezed lemon juice.
Salt
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools You May Need
Pot
Fine-Mesh Strainer
Cheesecloth
Blender – You can also use a food processor.
How to Make Your Own Homemade Cream Cheese
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 drained curds into the blender with the salt and blend until completely smooth.
Pour into an airtight container in the refrigerator and let chill before serving.
Storage
Store in an airtight container in the refrigerator for up to a week. I prefer to use a glass container or jar.
How to Serve
The ways to enjoy this homemade cream cheese recipe are endless.
- Use it as a spread.
This is probably the most obvious way to enjoy cream cheese. We love it slathered on to a homemade sourdough bagel. - Make a savory or sweet dip.
Cream cheese is so versatile. It can be made savory by adding things like green onions, bacon, herbs, etc. it can also be made into a sweet dip by adding a little honey or fruit. For savory dips, I like to use veggies or sourdough crackers. For sweet dips, try using my sourdough graham crackers. - Add it to your favorite recipes.
Homemade cream cheese an be add to any of your cream cheese recipes. One of my favorites that I make quite often at the farmhouse is my sourdough cinnamon rolls with cream cheese icing.
Of course, it is almost strawberry season here in the midwest. It’s the perfect time to make my strawberry cheesecake ice cream or strawberry cream cheese cobbler with sourdough.
FAQ
This is really a personal preference, but in my opinion, yes! I think it tastes so much more fresh. Plus, I know what ingredients are in the homemade version. There are no extra add-ins or preservatives.
Stored properly in an airtight container in the fridge, homemade cream cheese should last up to a week.
If your cream cheese seems grainy after blending, you can add a little more whey into the mixture to help make it smooth.
If you don’t have cream cheese or any of the three ingredients to make your own, you can use sour cream or Greek yogurt when in a pinch. You can actually make Greek yogurt cream cheese, too. Learn how to do it at home here.
If you don’t think you can use your cream cheese before it goes bad, you can freeze it for a couple of months. It may not have quite the same texture, but the taste should be the same. Thaw it out in the fridge the night before you plan to use it.
More From Scratch Recipes
- Easy Homemade Noodles For Soup
- How to Make Sour Cream from Raw Milk
- Greek Yogurt Cream Cheese
- Homemade Sourdough Pop Tarts with Jam Filling
- Easy Avocado Aioli Recipe
- Homemade Cottage Cheese
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Homemade Cream Cheese
Equipment
- 1 Large Pot
- 1 Fine Mesh Strainer
- 1 Blender
Ingredients
- 8 cups whole milk
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon salt
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome can’t wait to give it a try I use cream cheese for alot of things an store bout isn’t usually enough unless you buy a dozen an that can get expensive an homemade is better
How long does it last?
1-2 weeks.
I am not sure I did it right. A whole gallon to make a small Oui yogurt jar of cream cheese? Did I do something wrong? The milk did boil over accidently and then I added the lemon juice and let it sit for the 3 minutes but I don’t feel I got much yield out of it.
There should be more yield out of it. I don’t have an exact measurement because it comes out a bit differently every time, but it will definitely serve 8 people.
Is all the strained liquid from the recipe considered whey? Not sure if I should save what was strained from the mesh strainer, the cheesecloth or both? Thank you!
Yes, that is considered whey.
Can you use whey from boiled raw milk in lacto fermentation recipes or is it dead as far as cult go? Thx!
Yes, unfortunately the culture is then considered dead.
this is so fun and easy to make! Lisa, what do you do with the whey that is leftover from making cream cheese?
You can use the whey to make my lemon probiotic carbonated drink!
If the milk is boiled how are there active cultures in the whey to make a probiotic drink?
Very interesting! Does this mean there isn’t such a thing as “raw milk cream cheese” since the milk needs to be boiled, at least in this recipe?
Yes, essentially.
Is this possible to make in the Instapot under the yogurt setting?
It should come out close. I’m not exactly sure what temperature the Instant Pot heats to during the temperature setting.
This looks doable, and I love cream cheese.
I have bought it in bulk, at times, froze it by wrapping in wax paper portions, putting in a zip baggie without air. the water pulls out and baggie gets kind of messy, but it works great. freezing messes with texture of dairy, fortunately cream cheese comes out like a champ if you stir it up till smooth, add back that water in Tbsps, at a time, (this is a little work) till you like the consistency.
Thank you Lisa for this recipe, now to find a local that has fresh milk for sale.
I would love to know if this could be done raw? I am doubtful though.
How many ounces does the 1/2 gallon of milk yeild?
I’m curious as well.
I used 8 cups of 2% milk and got about 9oz (just over one brick) of cream cheese.
TY so much! So a gal of milk makes a lb of cream cheese—roughly.
Hey Lisa, would this work with raw milk that is just starting to curdle/sour? Would love to try this recipe
That should be just fine!