How To Make Homemade Cream Cheese
Ever wondered how you can make cream cheese that rivals store-bought quality? Our homemade cream cheese recipe reveals how, with just a few ingredients, you can unlock incredible flavour. Whether you choose to keep it classic or infuse it with your favourite herbs and spices, this cream cheese will elevate your bagels and spreads to new heights.
- Prep: 5 minutes
- Cooking: 5 minutes
Ingredients
- Homemade Cream Cheese
- 8 cups (2 L) 3.25% 100% Canadian milk (whole milk)
OR
4 cups (1 L) Canadian milk and 4 cups (1 L) heavy Canadian cream
NOTE: Do not use UHT (Ultra High Temperature) pasteurized milk or the curds will not form properly - 3 tbsp (45 ml) lemon juice
- 2 tsp (10 ml) salt
- Lime Sriracha Cream Cheese
- 1 cup (250 ml) homemade Canadian cream cheese
- 1 tbsp (15 ml) sriracha chile sauce
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) honey
- Salt and pepper to taste (optional)
- Garlic and Herb Cream Cheese
- 1 cup (250ml) homemade Canadian cream cheese
- 2 cloves fresh garlic, minced
- 1 tsp (5 ml) fresh parsley
- 1 tsp (5 ml) fresh basil
- ½ tsp (3 ml) fresh thyme
- ½ tsp (3 ml) fresh dill
- ¼ tsp (1 ml) onion powder
- Salt and pepper to taste (optional)
- Sundried Tomato Cream Cheese
- 1 cup (250 ml) homemade Canadian cream cheese
- 3 whole sun-dried tomatoes
- 1 tsp (5 ml) fresh basil
- 1 garlic clove, minced
- Salt and pepper to taste (optional)
- Serve with
- Bagels
- Toppings of your choice
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Preparation
Homemade Cream Cheese
Line your colander with a lightly damped cheesecloth. Place the colander over a bowl.
In a large pan, heat 100% Canadian milk (or mix of Canadian cream and milk) over medium heat. Stir occasionally to ensure the milk does not burn. Heat milk to 185°F (85°C).
Switch heat to low, and add the lemon juice to the milk.
Remove from heat. Stir the lemon and milk mixture for 2 minutes. Curds (cheese) will begin separating from the whey (yellowish liquid).
Let stand for 5 minutes to allow for the curds to form.
Pour the curdled milk into the cheesecloth lined colander.
Squeeze the curdled milk as much as possible to drain all of the liquid whey.
Put the strained milk into a food processor/blender and add the salt. Blend for about 1-2 minutes (the length may vary depending on how powerful your machine is).
If you want to add any additional herbs/flavourings then do that now. If you would like a more solid cream cheese, allow the cream cheese to cool in the fridge for about an hour.
Store the cream cheese in an airtight container in the fridge for up to 7 days.
Lime Sriracha Cream Cheese
Add the Canadian cream cheese to a bowl and add the sriracha, lime juice and honey. Add salt and pepper (optional). Mix until smooth.
Garlic and Herb Cream Cheese
Finely chop the parsley, basil, thyme, and dill.
Add the Canadian cream cheese to a bowl and add the garlic, onion powder, and herbs. Add salt and pepper (optional). Mix until smooth.
Sundried Tomato Cream Cheese
Finely dice the sun-dried tomatoes and basil leaves.
Add the Canadian cream cheese to a bowl and add the sun-dried tomatoes, garlic and basil. Add salt and pepper (optional). Mix until smooth.
