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A smooth and creamy homemade cream cheese in a small glass bowl, with a wooden spoon beside it. The texture is velvety, with a fresh and rich appearance, placed on a rustic wooden countertop with soft lighting.

Homemade Cream Cheese for the Perfect Cheesecake

Rich, smooth, and creamy this homemade cream cheese is perfect for crafting the ultimate cheesecake. Say goodbye to store-bought! 

  • Total Time: 25 minutes
  • Yield: About 1 ½ cups 1x

Ingredients

Scale
  • 4 cups whole milk
  • 2 cups heavy cream
  • 2 tablespoons white vinegar or lemon juice
  • ½ teaspoon salt

Instructions

  • In a large pot, heat the milk and heavy cream over medium heat until it reaches about 185°F (do not boil).
  • Remove from heat and add the vinegar or lemon juice. Stir gently and let sit for 10–15 minutes until curds form.
  • Line a strainer with cheesecloth and pour the mixture through, draining the whey. Let it sit for 30–60 minutes.
  • Transfer the curds to a food processor, add salt, and blend until smooth and creamy.
  • Store in an airtight container in the refrigerator for up to a week.
  • Prep Time: 10 Min
  • Cook Time: 15 Min

Nutrition

  • Serving Size: 8
  • Calories: 90 per serving