Homemade Cream Cheese from Scratch

3 Ingredients. Ultra creamy. Totally game-changing.

Is there anything more satisfying than spreading fresh, homemade cream cheese on a warm bagel? Especially when you made it? This recipe is one of those magical kitchen tricks that feels borderline revolutionary… like, wait… it’s that easy?

With just 3 simple ingredients and a little patience, you can whip up the creamiest, dreamiest spread that puts store-bought to shame. No additives, no gums, no mystery stabilizers. Just real food made at home. And I promise… it tastes better than anything in a tub.

Ingredients

• 8 cups whole milk

• 1/4 cup lemon juice (fresh or bottled)

• A pinch (or two) of salt

Optional but highly encouraged:

• Flaky sea salt for topping

• Everything but the Bagel seasoning (my personal favorite!)

Instructions

1. Heat the milk

   In a large saucepan, warm your whole milk over medium heat until it reaches a gentle simmer. Stir occasionally to avoid scorching the bottom. You don’t need a thermometer, but aim for that moment just before it boils.. little bubbles and steam are your signal.

2. Add the lemon juice

   Once your milk is hot, slowly stir in the lemon juice. Turn off the heat and let it sit undisturbed for 10 minutes. You’ll start to see the magic happen: the milk will curdle and separate into curds and whey.

3. Strain

   Line a fine mesh strainer or colander with cheesecloth (or a clean flour sack towel) and place it over a large bowl. Carefully pour in your curdled milk mixture and let it drain for about an hour. The longer you let it strain, the thicker your cream cheese will be.

4. Blend it smooth

   Transfer the curds to a food processor or blender, add your salt, and blend until creamy. You can add a spoonful of the whey back in for a softer texture. Taste and adjust the salt to your liking.

5. Top it off

   Spoon your fresh cream cheese into a container and sprinkle with flaky salt or everything but the bagel seasoning. Chef’s kiss.

   

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Serving Ideas

This homemade cream cheese is rich, spreadable, and endlessly customizable. Keep it classic with just salt, or get creative:

• Add chopped chives or fresh dill for a herby vibe

• Stir in a spoonful of honey and cinnamon for something sweet

• Mix in roasted garlic for a savory twist

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Storage Tip

Store in an airtight container in the fridge for up to 7 days. It’s freshest within the first few days (but let’s be real—it probably won’t last that long).

From Scratch Era Energy

This recipe is a perfect example of how easy it can be to swap something store-bought for homemade. And once you taste that creamy goodness made with just milk and lemon juice? You’ll feel like a total kitchen wizard.

Got questions about the process? Want more from-scratch dairy recipes? Drop a comment below or come find me on Instagram @491westmainst—where we make real food fun again.