Homemade Cream Cheese | 3 Ingredients + No Hidden Extras
Introduction
There’s something so wonderfully old-fashioned about making your own dairy staples at home, isn’t there? This homemade cream cheese is beautifully creamy. It is incredibly easy to make. You only need full-fat milk, lemon juice, and a pinch of salt. With no hidden extras, it’s a wholesome, budget-friendly alternative to store-bought tubs, and it tastes even better.
This is one of those simple kitchen skills that feels a bit magical. You turn everyday ingredients into something you can spread on bagels. You can also whip them into dips, or fold them through baking. And once you’ve made it once, you’ll wonder why you didn’t start sooner!
Before we dive in, here’s the YouTube video. You can watch me make it step-by-step. Plus, there are a few other helpful recipes from my website.
Watch the Video
YouTube Link: Homemade Cream Cheese | 3 Ingredients + No Hidden Extras
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Homemade Cream Cheese | 3 Ingredients + No Hidden Extras
Serves: Makes approx 320–420g (depends on the milk fat content of your milk)
Prep Time: 2 minutes
Cook Time: 7-8 minutes
Whipping Time: 1–2 minutes
Total Time: 15 minutes
Ingredients
- 2 litres full-fat milk
- 4 tablespoons fresh lemon juice
- A few pinches of salt (to taste)
Method
- Warm the milk:
Pour the milk into a large saucepan. Gently heat it over medium/high heat. Stir often so the milk doesn’t catch. Bring it just to a boil. Reduce the heat to the lowest temperature. - Add the lemon juice:
Reduce the heat and slowly stir in the lemon juice. The milk should split into curds and whey. If it doesn’t, add another teaspoon of lemon juice. - Strain the curds:
Line a sieve with muslin or a clean tea towel and strain the mixture, catching the curds. Let it drain for a couple of minutes - Salt + whip:
Add the curds to a food processor with a few pinches of salt. Blend 1–2 minutes until smooth and creamy, adding a splash of whey or cream if needed. Continue to whip until you get a smooth consistency you require. - Chill:
Transfer to a container and refrigerate for at least 1 hour to firm up.
Stacey’s Kitchen Tips
- Fresh lemon juice gives the best curdling results.
- Save your whey! It’s beautiful in smoothies, pancakes, soups, or bread.
- For a firmer cream cheese, allow the curds to drain longer.
- Add a teaspoon of whey or cream while whipping for extra silkiness and to get the great consistency.
Variations
- Herb & Garlic: Add minced garlic, chives, parsley, and cracked pepper.
- Honey Vanilla: Sweet and perfect for bagels or fruit.
- Chive & Spring Onion: Great for savoury spreads.
- Sweet Chilli Dip: Stir through your homemade sweet chilli sauce.
FAQ
Can I use low-fat milk?
You can, but your yield will be smaller and less creamy.
Can I use vinegar instead of lemon?
Yes—use 3–4 tbsp white vinegar. Lemon gives a gentler flavour.
How long does it last?
Up to 1 week in an airtight container.
Can I freeze homemade cream cheese?
Yes, but the texture may be slightly grainy when thawed.
