How to make Cream Cheese (Easy Cream Cheese Recipe)
This Homemade Cream Cheese Recipe is quick and can be made with available ingredients in your pantry. 3 ingredient Homemade Cream Cheese can be used as a dip, spread on bread and bagels, used in cheesecakes or added to many sweet and savoury dishes. It has a smooth texture and a mild, slightly tangy flavour that tastes fresh and rich than store-bought versions. Recipe included with step by step pictures and video.
Servings1 cup
Ingredients
- 4 cups milk
- ½ teaspoon salt
- 3 tablespoon lemon juice
Instructions
- Add 4 cups full cream milk to a sauce pan.
- Heat the milk in medium high flame. When it starts to boil bring flame to medium then give a quick stir and start adding lemon juice. We need 3 tablespoon lemon juice. Add it in batches. I added around 1 tablespoon lemon juice first.
- Mix it well.
- Add next 1 tablespoon lemon juice. It starts to curdle.
- Mix it well.
- Add last 1 tablespoon lemon juice.
- Milk is curdled completely.
- Place a cloth on a strainer. Transfer the mixture to it.
- Squeeze it slightly and set aside for 15 minutes.
- After 15 minutes open.
- Transfer the mixture to a mixer, add ½ teaspoon salt.
- Blend it first, add little whey water.
- Blend until smooth and creamy.
- Your homemade cream cheese is ready. When you want to use it, bring it to room temperature then use it for your cheese cakes or frosting for cakes or use it just as a spread for breads and bagels.
Video
Notes
- Heating milk - Do not bring milk to rolling boil, just heat and simmer it on medium high flame.
- Adding lemon juice - Bring heat to medium then add lemon juice in intervals. Continue stirring constantly.
- Curdling - Milk starts to curdle once you start adding lemon juice. Keep stirring then add lemon juice repeat this process until it curdles completely and whey water separates. Straining - Transfer to a strainer with a cloth. Squeeze it slightly and set aside for 15 minutes not more than that we need slight moisture.
- Blending - Blend first and if it looks dry add little whey water and blend again to get a smooth and creamy texture.
- Add on - You can also use ¼ cup cream to get a rich version.
- Storing - You can refrigerate up to 2 weeks for usage. I am not sure whether it will keep well even more than that.
Nutrition Facts
How to make Cream Cheese (Easy Cream Cheese Recipe)
Amount Per Serving (250 g)
Calories 563
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 111mg37%
Sodium 352mg15%
Potassium 1405mg40%
Carbohydrates 45g15%
Fiber 0.1g0%
Sugar 45g50%
Protein 30g60%
Vitamin A 1479IU30%
Vitamin C 9mg11%
Calcium 1134mg113%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!