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Line a strainer with cheesecloth or a clean kitchen towel and place it over a bowl. Pour the curdled mixture into the strainer and let it drain for 10–30 minutes, depending on how creamy or firm you want your cream cheese.
Transfer the curds to a food processor or blender. Add the salt and blend until smooth and creamy. For an extra silky texture, you can add a tablespoon of cream or milk while blending.
Mix in your favorite add-ins like chives, smoked salmon, roasted garlic, or even strawberries and honey for a sweet version.
Store your homemade cream cheese in an airtight container in the fridge. It will keep for up to one week.
Tips for Success
- Use whole milk for the creamiest results.
- Make sure the milk doesn’t boil—gentle heating helps preserve the texture.
- Adjust acidity and salt to taste as you blend.
Final Thoughts
There’s something incredibly satisfying about making your own cream cheese from scratch. It’s cost-effective, fresher, and completely customizable. Once you try this recipe, you might never go back to store-bought again!
Whether spread on a bagel, used in desserts, or folded into dips, this super easy homemade cream cheese is a game-changer in any kitchen.
Would you like to include nutritional info, a printable recipe card, or variations like dairy-free alternatives?
