How to Make Cream Cheese (Quick & Easy)

4.90 from 276 votes

Learn how to make cream cheese at home with 3 simple ingredients and a simple method. Business Insider’s top pick for flavor and texture.

Prep Time5

Cook Time5

Drain/Blend10

Total Time20

Course: Appetizer

Cuisine: European

Diet: Gluten Free, Vegetarian

Freezer friendly: 2 Months

Shelf life: 1 Week

Servings: about 2 Tablespoons each

Author: Samira

8 cups whole milk full-fat preferred; lactose-free can work; avoid UHT if possible
5 Tablespoons lemon juice (about 1 large lemon) OR 5 Tablespoons distilled white vinegar
1/2 teaspoon salt or more to taste (optional)
1-2 Tablespoons reserved whey optional, to loosen while blending

Line a fine-mesh strainer with cheesecloth (or a nut milk bag) and set it over a bowl.
Heat the milk in a heavy-bottomed saucepan over medium-high heat until steaming with small bubbles at the edges (gentle simmer). Do not boil.
Stir in the lemon juice or vinegar until curds form, and the whey begins to separate. Turn off the heat and rest 2–3 minutes
Pour into the lined strainer and drain until the curds are cool enough to handle.
Optional: rinse with cold water for a milder flavor, then drain again.
Gather the cloth and squeeze firmly to remove excess whey.
Blend the curds with salt until completely smooth and fluffy. If it seems dry or slightly grainy, keep blending and drizzle in reserved whey a little at a time until creamy.
Taste and adjust salt, then transfer to an airtight container and chill.

Low-fat milk: Can work, but results are usually less rich and may yield smaller curds.

Freezing: After thawing, the texture can be more crumbly; best used in dips, sauces, soups, and baking.

Whey ideas: Use leftover whey in pancakes, bread, soups, stews, marinades, muffins, or smoothies.

Check the blog post for more tips and troubleshooting!