Homemade cream cheese
This homemade cream cheese uses milk, buttermilk and lemon juice for a smooth, fresh spread for bagels, crackers or veg.
Ingredients
Directions
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- Step 1: Add the milk and buttermilk to a large pot and heat over medium, stirring every 2–3 minutes to prevent it from catching.
- Step 2: Once the milk is almost boiling, turn off the heat and add the lemon juice. Stir gently, then leave it to sit for 10 minutes.
- Step 3: Carefully lift the curds from the whey and place them into a strainer lined with cheesecloth.
- Step 4: Squeeze out as much whey as possible, then transfer the cheese to a food processor. Add a pinch of salt and blend until smooth.
- Step 5: Place the cream cheese in an airtight container and refrigerate. Once it's completely cold, it’s ready to enjoy.
- Step 6: The cream cheese will keep in the fridge for up to 1 week.
Video
About this recipe
This homemade cream cheese recipe is made with just a few simple ingredients and can be enjoyed fresh or stored in the fridge for up to a week. It's the perfect spread for bagels, crackers, or vegetables.
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