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How to make delicious, soft homemade cream cheese using a super-simple method and 3 ingredients you probably already have in your kitchen.

If I’d know how simple it was to make DIY cream cheese, I would have been making it months (if not years!) ago. Somehow I’ve managed to go through DIY’s for DIY Homemade Ricotta Cheese and DIY: Homemade Herb Butter (Compound butter) without trying this simple cream cheese method, which is actually a bit of in-between method of both of them.
In fact, I’m still being surprised at just how many ingredients you can make/get from a single dairy product. Cream cheese, cheese, butter, buttermilk, whey and more.
Smooth and creamy soft cheese only requires three ingredients, that you probably already have; Whole Milk, Lemon Juice and Salt. It can also be customised in any way you’d like – with herbs, pepper, sweet chilli, etc or used for a variety of sweet or savoury purposes.

You are able to experiment with the milk used as well: Combining milk and cream in equal parts instead of just using milk, or even using heavy cream alone. Obviously the more cream you use, the richer and ‘creamier’ your final product. However, it would also up the fat levels.
I thought I’d keep things super simple for the first time trying homemade cream cheese and I loved it so much that I didn’t feel the need to complicate or change the recipe in any way.
I have seen recipes for cream cheese using liquid rennet, a cheese culture/starter and more potentially confusing and unobtainable ingredients and that is definitely not ‘my jam’. This is a recipe anyone can do and then can go crazy experimenting with, if desired.

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Why make your own cream cheese?
I know that’s probably a question that some of you are asking, and I actually have the perfect answer. Because homemade cream cheese is SO much better – and I’m not just saying that.
I’m not just talking about taste and texture either. Now, obviously I haven’t tried EVERY cream cheese out there – but last time I was at the store I decided to have a look at the ingredients list of some of the biggest brands of cream cheese here in the UK.
What I found was ‘E’ ingredients, gums and thickeners including the controversial carrageenan! Homemade cream cheese simply uses lemon juice, milk and salt and is still wonderfully smooth and creamy.
As I said above, the method for making cream cheese is actually very similar to making ricotta; Heat your milk, add a coagulant, leave to curdle, drain and blend!
Okay, there’s a little more to it than that, but you get the gist.
The ingredients

- full-fat milk – it’s important to use full-fat milk because of its fat content.
- lemon
- salt
- optional add-ons – dried herbs, garlic powder, dried chillies
Note* You could alternatively use half whole milk and half heavy cream OR completely use whole cream for soft cheese that is richer/creamier (but with a higher fat content)
You will also need a cheesecloth or a fine-mesh sieve

How to make cream cheese
Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.

As soon as it boils, add the lemon juice and then turn off the heat.

Set aside for a few minutes while the milk curdles. You’ll notice curds forming and a yellow-ish liquid being left behind.

Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey.

Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey in the pot.
Note* This leftover whey can then be used in a variety of ways. I’ve talked about this more in my DIY How To Make Paneer At Home post.

Rinse the curdled milk with cold water by pouring the water over the sieve. This will help to get rid of any extra whey, clinging to the curds.

Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.

Put the strained milk into a food processor/blender and add the salt.

Within 1-2 minutes (this may vary, depending on how powerful your machine is) you’ll have a light and fluffy cream cheese.
If you want to add any additional herbs/flavourings, then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don’t affect the shelf life too much.



Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used when you’re cooking it into something like a dip or sauce.

How to eat it?
Once your cheese is ready, then it can be used the same way you would with the store-bought version:
- Spread over a bagel, toast or sandwich
- Added to pasta and other sauces for a delicious creamy twist.
- Blended into a delicious cream cheese frosting (like for this gluten-free banana bread or a carrot cake) or for a cheesecake
- It’s delicious when added to soups and dips, too – like this Moutabal Aubergine Dip
- Spread in pastries.
- As a filling or topping for french toast and pancakes (served along with a berry compote)
And a bazillion (the technical term, of course) other ways.
Other DIY recipes You May Be Interested In:
If it’s DIY’s you’re looking for, then it’s DIY’s you’ve found. I’ve practically got them coming out of my ears. Here is a list of other dairy-based DIYs you may like though.
- DIY Homemade Ricotta Cheese
- DIY How To Make Paneer At Home
- DIY: Homemade Herb Butter ( Compound butter)
- HOW-TO: DIY HOMEMADE NATURAL YOGURT
Vegan Options:
If you’re dairy-free or vegan (or just curious), then you might like these DIYs instead.
- Simple Homemade Vegan Cashew Cheese
- Smoky Vegan Cheddar Cheese
- Herby Vegan Feta Cheese
- Easy Stretchy Vegan Mozzarella Cheese
- How To Make Tofu at Home • Two Simple Methods

Super Easy Homemade Cream Cheese (With Video)
Equipment
Ingredients
- 8 cups whole milk (full-bat) best raw or pasteurized, not UHT
- 5 Tbsp lemon juice or 1 large lemon, or white vinegar
- 1/2 tsp salt or more to taste (optional)
This yield about 1 cup of cream cheese.
Instructions
- Pour the milk into a saucepan. Heat and bring it to a gentle simmer over medium-high heat for 1-2 minutes. Don't let the milk come to a full boil.
- Add the lemon juice. Stir with a wooden spoon to incorporate, and then turn off the heat.
- Set aside for a few minutes while the milk curdles. Curds will form, and the whey (a yellowish liquid) will separate.
- Pour the curdled milk through cheesecloth and a sieve to strain out all the liquid whey. Or use a slotted spoon to scoop out all the curdles while leaving the liquid whey in the pot.
- Rinse the curds with cold water.
- Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey (you can reserve the liquid – see the Notes below).
- Place the strained curdles into a food processor or blender and add the salt. Blend until light and fluffy.If you want it to be more creamy, gradually add 1-2 Tbsp of whey blend until it reaches your desired consistency.Add any optional add-ins now and blend or stir to incorporate them.
- The homemade cream cheese is now ready to enjoy, or you can store it in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this work with homemade coconut or cashew milk?
Hi Laurie,
No unfortunately not, you would have to follow a different recipe to make vegan cream cheese. If you want, check this almond ricotta recipe – https://www.alphafoodie.com/vegan-ricotta-cheese-almond-ricotta/
Thank You! Easy Peasy!
Thanks for your comment, Carolyn. Glad you liked the recipe!
Silly question but can you make a cheesecake with this recipe?
Hi Dianna,
You can definitely make a cheesecake using the cream cheese from this recipe. 🙂
Wow this is an amazing recipe! I split it in half and did one batch with fresh dill & tarragon, and the other with sundried tomatoes and basil. I like to make my own bagels, so this is super special I can eat them with homemade cheese.
Sundried tomatoes and basil sounds delicious 🙂 Thank you for your comment!
So simple and so good! I love how all natural it is. I will never buy cream cheese from the store again. Thank you for sharing this recipe!
Thanks for your feedback, glad to hear you like it, Laura! 🙂
Would a electric hand mixer work in place of the processor/blender? I could see where getting it incorporated well would be a problem?? Your recipe sounds pretty simple and I love that (never have made homemade cheese in any form!)
Hi Lauren,
Yes, a handheld mixer would also work. I hope you give this recipe a try 🙂
Was wondering how to get the lemon smell/taste out of it?
Hi Stacy,
Perhaps you can flavor it with some garlic powder or herbs. Alternatively, you can serve it on crackers with a jam or sweet chili sauce.
Can I make using non dairy milk? Ripple pea milk specifically
Hi Carissa,
I haven’t tried it yet, unfortunately, using non-dairy milk won’t work the same. I will have to experiment with these before I can suggest a recipe. In the meantime, if you want, give this almond ricotta a try https://www.alphafoodie.com/vegan-ricotta-cheese-almond-ricotta/
Thanke you for sharing recipe,i ask you question ,what is different between riquita recipe & cream cheese?
Hi Reyhan,
Good question! The methods to make both are very similar. The main difference would be the end result, the cream cheese is more creamy/spreadable and the ricotta is more crumbly and dry. I hope this makes sense.
well… my version came out so dry…and NOT creamy…the curds even siezed up in my VITAMIX blender… i ended up adding some olive oil to smooth it out, but not sure why i needed it. what did i do wrong?
thanks,
rene
Hi Rene,
Possibly, it was strained too much. You can add 1-2 Tbsp of the leftover liquid back to the cream cheese and then it should become creamy again.
Disaster Darling! Huge pan of gritty looking milk, complete waste of good milk and cream and my time.back to the googling board…….
Hi Gigi,
I’m so sorry to hear. Did you use full-fat/whole milk or was it maybe Skim or UHT milk?
Going to try this today. The lemon juice on your ingredient list is confusing thigh. Is it just 5 tablespoons lemon juice? Thank you!
Hi Cindy,
Yes, 5 tablespoons of lemon juice per 8 cups of full-fat milk.
Let me know if you tried it.
to help it from scorching can you use a wisp while boiling it?
Hi Serena,
Do you mean beat the milk with a whisk while it boils?
It shouldn’t be necessary as long as you stir it now and again and turn the heat off once it boils.