How to Make Cream Cheese (The Easiest Cream Cheese Recipe)

Making your own cream cheese at home is simpler than you think, and the results are incredibly rewarding. In just 25 minutes, you’ll have a velvety, spreadable cheese with a rich, tangy flavor that’s perfect for bagels, dips, or desserts.

The process is quick—10 minutes of prep and 15 minutes of cooking—but the payoff is a fresh, creamy texture that store-bought versions can’t match.

This recipe lets you control the ingredients, ensuring a pure, wholesome product free from additives. The smooth, luscious consistency pairs beautifully with sweet or savory toppings, making it a versatile kitchen staple. Once you taste the fresh, tangy richness of homemade cream cheese, you’ll never go back to the store-bought kind.

What You’ll Need

• 4 cups (32 oz / 1000 ml) whole milk (full fat, not low fat)
• 2-3 tablespoons lemon juice (lime juice or white vinegar can be substituted)
• ¼-½ teaspoon salt (adjust to taste; see notes for flavor variations)

Step-by-Step Instructions

1. Heat the milk: In a heavy-bottomed saucepan, heat the milk on medium-high heat. Stir constantly until it reaches a rolling simmer.
2. Add lemon juice: Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, waiting 1 minute between additions. Continue stirring constantly.
3. Curdle the mixture: Keep cooking until the mixture curdles. Stir constantly until it fully separates into thick curds on top and yellowish liquid (whey) at the bottom. This should take just a few minutes. Remove from heat.
4. Strain the curds: Line a large sieve with cheesecloth and place it over a bowl. Pour the curds into the sieve. Let it strain and cool for about 15 minutes.
5. Squeeze out excess whey: Once cooled, use the cheesecloth to squeeze out the remaining whey from the curds. (Tip: Save the whey for marinades, bread, or pancakes!)
6. Process the curds: Transfer the curds to a food processor and process until smooth and creamy, about 3 minutes. If the mixture is grainy or stiff, add a splash of whey or cream to loosen it.
7. Season and flavor: Add salt to taste. For extra flavor, mix in herbs, garlic, or other seasonings at this stage.
8. Store and enjoy: Transfer the cream cheese to an airtight container and refrigerate. Use within 7 days for best results.

Creative Flavor Variations for Your Cream Cheese

Once your cream cheese is smooth and ready, it’s the perfect canvas for adding flavors! Try mixing in 1-2 cloves of minced garlic and 1 tablespoon of fresh chives for a savory spread.

For a sweet twist, blend in 2 tablespoons of honey and 1 teaspoon of vanilla extract. Feeling adventurous? Add 1 tablespoon of everything bagel seasoning for a bold, tangy kick. The possibilities are endless!

Storage Tips to Keep Your Cream Cheese Fresh

Store your homemade cream cheese in an airtight container in the fridge for up to 7 days. If you notice any separation, simply give it a quick stir before using. For longer storage, you can freeze it in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight and blend it briefly to restore its creamy texture.

Time-Saving Tips for Busy Cooks

To speed up the process, use a thermometer to monitor the milk’s temperature—it should reach around 180°F (82°C) before adding the lemon juice.

If you’re short on time, skip the food processor and whisk the curds vigorously by hand for a slightly chunkier but still delicious result. Prepping your cheesecloth and sieve ahead of time also helps streamline the process.

Common Questions About Homemade Cream Cheese

Can I use low-fat milk? No, whole milk is essential for the right texture and fat content. What if my mixture doesn’t curdle? Ensure your milk is hot enough and add a bit more lemon juice if needed. Can I use a blender instead of a food processor? Yes, but pulse gently to avoid overworking the mixture. These tips will help you troubleshoot like a pro!