Homemade Creamy Cream Cheese with 2 Ingredients

Creating your own homemade creamy cream cheese is not only incredibly satisfying but also allows you to control the quality of ingredients. With just two simple ingredients, you can whip up a batch of delicious, silky smooth cream cheese that’s perfect for spreading, baking, or cooking. Follow this comprehensive guide to achieve the best results.

Ingredients

• 1 liter of full-fat milk
• 3 tablespoons of white vinegar or lemon juice

Step-by-Step Guide to Homemade Cream Cheese

1. Gather Your Supplies

Before you begin, make sure you have all the necessary equipment:

• A large saucepan
• A wooden spoon
• A cheesecloth or a clean kitchen towel
• A fine-mesh strainer
• A mixing bowl
• An airtight container for storage

2. Heat the Milk

Start by pouring 1 liter of full-fat milk into a large saucepan. Place the saucepan over medium heat and gradually bring the milk to a gentle boil. Stir the milk occasionally to prevent it from burning or sticking to the bottom of the pan. Heating the milk to a temperature of around 85°C (185°F) is ideal.

3. Add the Acid

Once the milk reaches the desired temperature, turn off the heat. Slowly add 3 tablespoons of white vinegar or lemon juice to the milk while stirring gently. The acid will cause the milk to curdle, separating into curds and whey. Continue to stir for a couple of minutes until you see the curds forming.

4. Let the Mixture Sit

Allow the curdled milk to sit undisturbed for about 10 minutes. This resting period helps the curds to fully separate from the whey, making the straining process more efficient.

5. Strain the Curds

Place a fine-mesh strainer over a large mixing bowl and line the strainer with a cheesecloth or a clean kitchen towel. Carefully pour the curdled milk into the strainer, allowing the whey to drain into the bowl below. Gather the edges of the cheesecloth and gently squeeze out any excess whey from the curds.

6. Process the Curds

Transfer the curds into a food processor or blender. Blend on high speed for a few minutes until the curds become smooth and creamy. You may need to stop occasionally to scrape down the sides of the processor to ensure an even consistency.

7. Store Your Cream Cheese

Once the cream cheese has reached a smooth, creamy texture, transfer it to an airtight container. Store the cream cheese in the refrigerator, where it will keep for up to one week. This homemade version is free from preservatives and artificial additives, ensuring a fresh and natural taste.