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DIY Cream Cheese Magic

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Make your own creamy and delicious cream cheese at home with just three simple ingredients! This homemade version is fresher, customizable, and perfect for spreading on bagels, using in recipes, or enjoying as a dip. With a tangy twist from fresh lemon juice, it’s easy to make and far superior to store-bought options

Ingredients

Scale
  1. 4 cups whole milk
  2. 3–4 tablespoons fresh lemon juice
  3. ½ teaspoon salt

Instructions

  1. Heat the Milk:

    • In a heavy-bottomed saucepan, bring the milk to a soft boil over medium heat, stirring occasionally to prevent scorching.

  2. Separate Curds and Whey:

    • Once boiling, slowly add the lemon juice while stirring gently with a slotted spoon. The curds will begin to separate from the whey almost immediately. Remove from the heat.

  3. Strain the Curds:

    • Line a strainer with cheesecloth and strain the curds, allowing the excess liquid (whey) to drain out. Let it sit for about 15-20 minutes to remove most of the liquid.

  4. Blend for Creaminess:

    • Squeeze out any remaining liquid from the curds, then transfer them to a food processor. Add salt and process for 3 minutes, until smooth and creamy.

  5. Chill Before Serving:

    • Transfer the cream cheese to an airtight container and refrigerate for at least 30 minutes before serving. Enjoy this fresh and flavorful homemade cream cheese!

Notes

  • For a lighter version, use 2% milk instead of whole milk.
  • Experiment with different acids like white vinegar or lime juice if you prefer a unique flavor.
  • Store the cream cheese in the refrigerator for up to 1 week.

Nutrition

Find it online: https://grandmarecipesflash.com/diy-cream-cheese-magic/