Homemade Creamy Cream Cheese Recipe

This homemade creamy cream cheese is rich, smooth, and incredibly easy to make. Perfect for spreading on bagels, adding to recipes, or just enjoying by the spoonful!


  • 4 cups whole milk
  • 2 cups heavy cream
  • 1/4 cup lemon juice or white vinegar
  • 1/2 teaspoon salt (optional)


  1. Heat the Milk and Cream:
  • In a large pot, combine the whole milk and heavy cream.
  • Heat the mixture over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). Use a kitchen thermometer to monitor the temperature.
  1. Add the Acid:
  • Once the milk and cream mixture reaches the desired temperature, remove the pot from the heat.
  • Slowly add the lemon juice or white vinegar while gently stirring. You should see the mixture start to curdle immediately. Let it sit for about 10 minutes to allow the curds to form fully.
  1. Strain the Curds:
  • Line a colander with a double layer of cheesecloth and place it over a large bowl to catch the whey.
  • Carefully pour the curdled mixture into the cheesecloth-lined colander. Allow it to drain for about 1-2 hours, depending on how thick you want your cream cheese. The longer it drains, the thicker the cheese will be.
  1. Blend the Cheese:
  • After draining, transfer the curds to a food processor or blender.
  • Add salt if desired and blend until smooth and creamy. This step helps achieve that perfect, spreadable texture.
  1. Store and Enjoy:
  • Transfer the cream cheese to an airtight container.
  • Refrigerate for at least an hour before using to allow it to firm up slightly.
  • Enjoy your homemade creamy cream cheese on bagels, toast, or as a delightful addition to your favorite recipes!


  • For flavored cream cheese, consider adding herbs, garlic, or even sweet ingredients like honey or fruit during the blending process.
  • Use fresh, high-quality milk and cream for the best results.
  • Store in the refrigerator and consume within a week for optimal freshness.

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