Did you know you can make your own cream cheese? It’s true! You can have easy homemade cream cheese in just 30 minutes!
I like a lot of things about our new-ish home in the Bay Area. Pretty perfect weather, unmatched natural beauty, access to some of the best local wine and produce around (we have orange and lemon trees in our yard!)
But right now, I am especially happy we are not dealing with the cream cheese shortage the East Coast is having! You may have the best bagels, but what is that without schmear? A cruel twist of fate, that’s what. I mean I love bacon, egg and cheese on an everything bagel as much as the next hungover person, but come on.
Luckily, cream cheese is easier to make than you think. There are different ways to do it, and this may not be the most authentic option, but it is quick. And I know when you need schmear, you need schmear! Have no fear, you do not have to wait for schmear (sorry about that.)
What is Cream Cheese?
But let’s back up a little. What is cream cheese anyway? Cream cheese is a mild, soft, spreadable, slightly tangy cheese made from cow’s milk or cream or a combo. It’s perfect on a bagel, but also great in desserts (hello cheesecake), or dips or in sauces.
Who Invented Cream Cheese?
You may be surprised to learn cream cheese was not invented by a Jew. I’ll allow some time for you to process this. Cream cheese is a derivation of the French cheese Neufchatel. A farmer in the 1870’s in upstate New York (not Philadelphia!) named William Lawrence partnered with a grocer to make a richer version of the French cheese. Eventually a cheese broker (a real thing) named Alvah Reynolds reached out to Lawrence to package the cheese under the name Philadelphia Cream Cheese because Philly was know as THE city for cheese. Smart marketing.
As cream cheese becomes more popular, Breakstone’s enters the schmear game in the 1920’s and soon they were paired with the bagels and lox we know and love today.
How Do You Make Cream Cheese?
Ah yes, the reason we are all here. All you need is full fat milk or cream or a combination. Bring it to a simmer and add acid such as lemon juice. This causes the milk to curdle, which is what we want! Strain the curds with cheesecloth and let the whey (that’s the liquid) drain for 15 minutes. They process the curds in a food processor until smooth. Add salt to taste and it’s schmear time!
How Do You Make Flavored Cream Cheese?
I’m glad you asked! I have a whole post on how to make flavored cream cheese here.
Homemade Cream Cheese
Ingredients
- 2 cups full-fat milk
- 2 cups heavy whipping cream
- 3 tablespoons lemon juice
- Salt to taste
Instructions
- Set aside a large heat-proof bowl with a cheesecloth-lined strainer ready for straining.
- In a large heavy-bottomed sauce plan, bring the milk and the cream to a simmer (not a boil) stirring constantly. Make sure to use full-fat milk here or it won't curdle. You can also use all milk.
- Reduce the heat to medium and gradually add the lemon juice while stirring until the curds separate from the liquid like magic!
- Pour the mixture through the cheesecloth and let drain for 15 minutes.
- Process the curds in a food processor for a few minutes until smooth, adding a little of the whey liquid or cream if it's too thick. Season with salt to taste or add the flavors of your choice! You can use it right away or refrigerate until ready to serve- the cream cheese will thicker in the refrigerator. The cream cheese will keep refrigerated for 7-10 days.
24 Comments
[…] need to have good quality schmear to make your flavored cream cheese. You can even make your own homemade cream cheese! It’s easier than you […]
Love a recipe for low fat and/or sub for dairy cream cheese. Recipe you just posted too fattening. Philly cc makes 1/3 less fat which is yummy. I’d like a copycat recipe for that. Thanks
Like the recipe? lol I’ve never not liked an Amy K recipe and getting your happy gmails too. I’m so not a cook but I love to read about and see good food , good Jewnicorn food especially!
Can you just use half-and-half rather than buying both milk and cream, or will that mess it up?
That should work but you do need 2 cups of each so I used the full contains of each!
Going to try but can you use evaporated milk instead of cream? And, what’s the difference between cream and whipping cream?
Cream and whipping cream and similar, whipping cream may have slightly less fat content. I haven’t tried using evaporated milk but it doesn’t typically curdle, which is what we want, so I would just use what the recipe says.
I have memories of a Jewish deli in Toronto that had the best cream cheese. I have raw milk/cream will this recipe still work?
It should!
I tried this and mine did not curdle. Lemon juice mixed in with cream and milk. I now have rich butter milk. What did I do wrong?
I’m sorry to hear that! Did you bring it to a simmer not a boil while stirring constantly and then reduce the heat to medium before adding the lemon juice? Did you use full fat milk?
It never curdled. I even added more lemon juice. I have full fat milk and heavy whipping cream. Now all I have is a whit sauce.
I’m sorry to hear that! Did you bring it to a simmer not a boil while stirring constantly and then reduce the heat to medium before adding the lemon juice?
Yeah. I don’t use cream it doesn’t curdle.
Just use whole milk
Is full fat milk the same as full cream milk?
I’ve never heard of full cream milk so I Googled it for you: Full cream milk is the name sellers use when selling whole milk. Therefore, there is no difference between full cream milk and whole milk.
Can u freeze the cream cheese afterwards? If so how you wrap it?
You can, but it’s not the best as it can alter the texture. I would wrap it very well in saran wrap, then foil, then in a bag.
Mine would not curdle. I used full-fat milk and cream, simmered it, added the lemon juice, and got hot buttermilk. You need non-ultra pasteurized milk and rennet to make a proper cream cheese at home consistently.
Super easy, quick and delicious. Thank you!?
Thanks so much!
No curdle problem, similar to others. After it didn’t curdle following the recipe, For the heck of it, I added, gradually, another 6 Tbsp of fresh squeezed lemon juice and then a coup0-le of Tbsp of vinegar. I get tiny liottle white specks on my wooden spoon. I wouldn’t have thought it possible to add that much acid and have no curds.
I have tried to make cream cheese and both times it can out very grainy. What did I do wrong?!
Oh no! It was probably because it was overheated, separating the fat from the solids.