Homemade Creamy Cream Cheese Recipe

Learn how to make your own creamy cream cheese at home with this simple recipe. Perfect for spreading on bagels, crackers, or using as a base for dips and spreads.


  • 4 cups of whole milk
  • 2 tablespoons of lemon juice or white vinegar


  1. Pour the whole milk into a large pot and place it over medium heat. Heat the milk until it reaches a gentle simmer, stirring occasionally to prevent scorching.
  2. Once the milk begins to simmer, remove it from the heat and stir in the lemon juice or white vinegar. Stir gently for about 1 minute to ensure the acid is evenly distributed.
  3. Allow the mixture to sit at room temperature for about 10 minutes. During this time, the milk will begin to curdle and separate into curds (solid) and whey (liquid).
  4. Line a colander with cheesecloth and place it over a large bowl to catch the whey. Carefully pour the curdled milk mixture into the cheesecloth-lined colander, allowing the whey to drain away.
  5. Gather the corners of the cheesecloth and tie them together to form a bundle. Hang the bundle over the sink or a bowl and allow it to drain for about 1 hour, or until the desired consistency is reached. The longer you let it drain, the thicker the cream cheese will be.
  6. Once the cream cheese reaches your desired consistency, transfer it to a bowl and refrigerate until ready to use. Enjoy your homemade creamy cream cheese on bagels, crackers, or as a delicious base for dips and spreads!

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