Homemade Cream Cheese | How to make Homemade Cream Cheese

By BetterButter Editorial  |  13th Apr 2017  |  
4 from 1 review Rate It!
  • Homemade Cream Cheese, How to make Homemade Cream Cheese
Homemade Cream Cheeseby BetterButter Editorial
  • Prep Time

    8

    Hours
  • Cook Time

    15

    mins
  • Serves

    5

    People

330

1

Video for key ingredients

  • Cream Cheese

About Homemade Cream Cheese Recipe

Cream cheese is delicious as a spread on crackers and also for making cheesecake. Here is the easiest way to make cream cheese at home!

Homemade Cream Cheese is a delicious dish which is enjoyed by the people of every age group. The recipe by BetterButter Editorial teaches how to make Homemade Cream Cheese step by step in detail. This makes it easy to cook Homemade Cream Cheese in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Homemade Cream Cheese at home. This amazing and mouthwatering Homemade Cream Cheese takes 480 minutes for the preparation and 15 minutes for cooking. The aroma of this Homemade Cream Cheese is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Homemade Cream Cheese is a good option for you. The flavour of Homemade Cream Cheese is palatable and you will enjoy each and every bite of this. Try this Homemade Cream Cheese and impress your family and friends.

Homemade Cream Cheese

Ingredients to make Homemade Cream Cheese

  • 4 cups cream
  • 4 cups full cream milk
  • 2 tablespoons buttermilk
  • salt or according to taste
  • 1/3 cup freshly squeezed lemon juice

How to make Homemade Cream Cheese

  1. Line a large colander with a layer of cheesecloth and place in the sink or over a bowl if you want to save the whey. Wet the cheesecloth to hold it firmly in place.
  2. Over medium-high heat, bring the milk and cream to a gentle simmer in a large, heavy pot. Stir in the lemon juice and continue to simmer gently till milk curdles completely.
  3. Let the curds drain thoroughly overnight in the lined colander. Turn into a bowl, cover and chill overnight.
  4. Remove from refrigerator and blend with the buttermilk. Add in the salt. Refrigerate or use immediately. Stays good for a week.

Reviews for Homemade Cream Cheese (1)

Yasmin Bharmala year ago

Do we have to keep it in the fridge overnight while straining the whey?
Reply

Cooked it ? Share your Photo