Cream Cheese Recipe

Warm the milk and cream

Combine 1 liter whole milk and 250 ml heavy cream in a large heavy pot. Heat gently over medium-low, stirring occasionally to prevent scorching, until the mixture reaches 86°C (187°F). Remove from heat and let cool to 21–24°C (70–75°F). Use an instant-read thermometer for accuracy.

Inoculate with culture

When the milk/cream blend has cooled to 21–24°C (70–75°F), sprinkle 2 tsp mesophilic starter culture (or add 2 tsp live-culture buttermilk) evenly over the surface. Let sit 2 minutes to rehydrate, then gently stir thoroughly but slowly for about 30 seconds to distribute the culture.

Add diluted rennet

Dilute 1 tsp liquid rennet in 2 tablespoons nonchlorinated water. Stir once to combine. Add the diluted rennet to the cultured milk and stir gently for 20–30 seconds in an up-and-down motion to ensure even distribution.

Set the curd

Cover the pot and leave undisturbed at 21–24°C (70–75°F) for 4–6 hours, or until a clean break forms when you insert a knife or finger and lift a small section of curd. The mixture should have the texture of a firm yogurt.

Cut and ladle out curds (optional)

If the curd is very firm you may cut it into 1–2 inch pieces to speed draining. Using a ladle or slotted spoon, transfer curds into a colander lined with double-layer cheesecloth or butter muslin placed over a bowl.

Drain the whey

Gather the corners of the cheesecloth and tie into a bundle. Allow whey to drain at room temperature for 6–12 hours, depending on desired firmness. For a softer, spreadable cream cheese drain 6–8 hours; for firmer cream cheese drain 10–12 hours. You can hang the bundle or set it in the colander with the bowl beneath to collect whey. Avoid pressing hard — gentle weight (a small jar) can be added for slightly firmer texture.

Save whey (optional)

Reserve whey for other uses (baking, smoothies, fermenting) if desired.

Blend to a smooth consistency

Transfer drained curd to a mixing bowl. Add 1 tsp fine sea salt and (optionally) 1 tsp granulated sugar. Using a spatula, electric hand mixer, or small food processor, beat or process the curd until very smooth and creamy, scraping the bowl sides. If the mixture is too stiff, add 1–2 tablespoons of reserved whey or a little heavy cream to reach desired spreadability.

Taste and adjust

Taste and adjust salt or sugar to preference. For herb or flavored cream cheese, fold in finely chopped herbs, citrus zest, or other flavorings now (not included in base ingredient list).

Pack and chill

Pack the cream cheese into an airtight container. Chill in the refrigerator at least 4 hours (overnight recommended) to firm and develop flavor. Homemade cream cheese will keep 7–10 days refrigerated.