Cream Cheese From Scratch
User Reviews
4.8
279 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
-
Additional Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
12 oz
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Calories
177 kcal
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Course
Others
Cream Cheese From Scratch
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Making your own Cream Cheese From Scratch is a lot easier than you’d think!
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Ingredients
- 1 cup whole milk
- 1 cup half and half
- 2 cups heavy cream
- 5 tablespoons lemon juice
- 1/2 teaspoon salt
Instructions
- Line a large sieve or colander a large cheesecloth and position over the sink or over a large bowl or pot if you plan to use the whey later. Be sure that your cheese cloth hangs quite a bit over the edges of the sieve - plenty for gathering when you drain.
- Rinse a large pot with cold water. Add milk, half and half, and creams and salt to the pot and heat over medium heat. Heat to approximately 165°-170° F, approximately 5-6 minutes.
- Stir in the lemon juice and continue for a minute or two. Curds will begin to form and float to the top and the milk/cream will begin to simmer a bit and a gentle foam will start to form. Soft curds will start to form, but they won't be as firm as curds from mozzarella, they'll be much softer and cloud-ike. Once you start to see them form, turn off heat and let it sit for another minute and then remove from heat.
- Let sit for 2 minutes and then use a large spoon to gently scoop curds into the cheesecloth, and then slowly and gently pour the rest of the curds/whey into the cheesecloth. Note: The curds will often seem very soft and cloud-like and it may seem like they're not scoopable. If that's the case, just gently pour into the cheesecloth and allow to drain.
- Gather edges of the cheesecloth and suspend over kitchen faucet or just let drain in the cheesecloth lined sieve/colander. You can give the wrapped cheesecloth a gentle squeeze or release some of the whey. See recipe notes.
- Let drain for at least an hour and up to four.
- Gently open cheese cloth and turn cheese into a large bowl. If it seems a little loose still, that's ok it will thicken a little more in the fridge as it chills.
- Cover bowl with plastic wrap or add to an air tight container and let cool for at least 2-4 hrs, this will help it thicken.
- Store in fridge for about a week or in freezer for up to 2 months.
Equipments used:
Notes
- Nutritional Value: Approximately per oz.
- Nutritional Value:
- Yield: Approximately 12-13 oz.
- Yield
- Curd Notes: The separation of the curds and whey for this recipe won't be as distinct as another cheese like mozzarella. Often, they're very soft and cloud-like with not a lot of distinct whey and curd separation. Even if it seems like distinct curds have not formed, continue with draining.
- Substitutions:
- Substitutions
- Half and Half and Heavy Cream - You can just use all whole milk, although then you'll really get more of a ricotta cheese than cream cheese.
- Heavy Cream - You can also just use half and half, or use any mixture of half and half and cream.
- Total milk/cream should be about 4 cups. If you only have 1 1/2 cups of heavy cream, you can use more half and half, and vice versa, just be sure to use at least 4 cups and that at least a majority of it is half and half or heavy cream, this is what will make it more spreadable like cream cheese vs. ricotta.
- Lemon Juice - Bottled concentrate will also work fine.
- Use Leftover Whey
- Use Leftover Whey
- You can use the leftover whey to cook pasta, put in soups, or even bread!
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
64mg
(21%)
Sodium
129mg
(5%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
688IU
(14%)
Vitamin C
3mg
(3%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12oz
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 129mg | 5% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
279 reviews
Excellent
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