Making Homemade Creamy Cream Cheese is surprisingly simple and can be much fresher and richer than store-bought versions. It’s made with just a few basic ingredients and is perfect for spreading on bagels, using in baked goods, or adding to savory dishes. Here’s how to make it at home:
Homemade Creamy Cream Cheese Recipe
Ingredients:
- 4 cups heavy cream (or whole milk for a lighter version)
- 1 cup whole milk
- 2 tablespoons white vinegar or lemon juice
- 1/4 teaspoon salt (adjust to taste)
- 1 tablespoon heavy cream (optional, for extra creaminess)
Instructions:
1. Heat the Milk and Cream:
- In a large saucepan, combine the 4 cups of heavy cream and 1 cup of whole milk. Heat the mixture over medium heat until it reaches about 180°F (82°C), just below boiling. Stir occasionally to prevent the cream from scorching.
2. Add the Acid:
- Once the cream mixture reaches 180°F, add the vinegar or lemon juice. Stir gently to combine, and you will start to see the milk begin to curdle. This is the process of separating the curds (solid) from the whey (liquid).
3. Let it Sit:
- After adding the acid, remove the pot from the heat and let it sit for about 10-15 minutes. During this time, the curds will continue to form, and the whey will separate. You should see a thickened mixture with visible curds.
4. Strain the Curds:
- Line a fine-mesh strainer with a clean cheesecloth or a thin kitchen towel and place it over a bowl to catch the whey. Pour the curdled mixture into the strainer, allowing the whey to drain out. You can save the whey for other recipes, such as adding to soups or smoothies.
5. Blend the Cream Cheese:
- Transfer the curds to a food processor or blender. Add the salt and any optional heavy cream for extra smoothness. Process or blend for 2-3 minutes until you get a smooth, creamy consistency.
6. Chill and Store:
- Transfer your homemade cream cheese to an airtight container and refrigerate for at least 2 hours to firm up. It will continue to thicken slightly as it chills. You can store homemade cream cheese in the fridge for up to a week.
7. Serve:
- Once chilled, your homemade cream cheese is ready to spread on bagels, toast, or use in recipes like cheesecakes, dips, and baked goods. Enjoy!
Tips:
- Consistency: If your cream cheese is too thick, you can add a small amount of cream or milk to adjust the texture to your liking.
- Flavor variations: To make flavored cream cheese, you can mix in chopped herbs (like chives), garlic, or spices (like paprika) once the cream cheese is fully blended.
- Using leftover whey: The whey you strain off is full of nutrients and can be used in baking (as a liquid substitute for water or milk), in smoothies, or in soups.
This Homemade Creamy Cream Cheese is easy to make, fresh, and has a wonderful creamy texture. Enjoy it on your favorite breakfast bread, as a dip, or in a variety of recipes!