Homemade Cream Cheese




Introduction: Homemade Cream Cheese

-Cream cheese can be prepared at home itself and can be used for making cheese cakes, as frosting for cakes and even as spread on crackers and bread.

-If using as spread you can add some salt and herbs to it.

Step 1: Curdling Milk

-First step in making home made cream cheese is curdling milk. Take about half litre milk in vessel and bring to boil.

- When milk starts boiling add lemon juice and stir continuosly until whey seperates and milk curdles

Step 2: Strain on Cheese Cloth

-Transfer the curdled milk to cheese or muslin cloth and rinse under running water to get rid of lemon smell.

-Leave it aside keeping a strainer or container at the bottom for water to drain for about 15 minutes.

Step 3: Add Tablespoon Yoghurt

-Once water is drained add tablespoon yoghurt to curdled cheese and give a mix

Step 4: Blend to Smooth Paste

-After adding yoghurt transfer curdled cheese to blender and blend to smooth paste

Step 5: Transfer Again to Muslin Cloth

-Transfer the blended paste to muslin cloth and bring the ends together and tie a knot and hang it to drip the excess liquid for atleast 5 hours.

-place a vessel at the bottom so that liquid gets collected in it or tie knot near wash basin

Step 6: Collect Cream Cheese and Refrigerate It

-Finally open and collect cream cheese.Transfer to bowl and refrigerate it overnight.

-when you want to use it bring to room temperature and use it. cream cheese stays good for 2 weeks when refrigerated.

Step 7: Enjoy

Enjoy cream cheese for cheese cakes or as frosting and also as spread on breads and crackers



    • Water Contest

      Water Contest
    • Creative Misuse Contest

      Creative Misuse Contest
    • Organic Cooking Challenge

      Organic Cooking Challenge

    13 Discussions


    11 months ago

    This really cool.

    At which step do you add flavors to the mix. (chives,garlic,chili flakes, what ever.)

    Plus how much salt is added please.

    thanks JIM

    1 reply

    Hi jimwi. You can add all flavours at the end after cream cheese is prepared.Adjust salt as per your taste.


    1 year ago

    Isn't this cottage cheese? I'd like to note that pasteurized milk won't curdle.

    1 reply

    Hi mihsin.Though the actual cream cheese process includes culturing and other techniques....This cream cheese what i made is substitute for it and it works best for frosting,cheese cakes,sandwhiches or any recipe.

    Normally for cottage cheese we curdle milk,remove whey and press to cheese and cut in to pieces. Even without pressing ,cheese will be little crumbled after removing whey.We are making cream cheese with few additional steps to get that cream cheese texture.We are blending it and then dripping for few hours and as you see steps are little diffrent from cottage cheese.I used ultra heated milk(UHT) which is normally available in super markets and it worked well.

    Hi BeviR2014.For one litre milk add 2 tbsp lemon juice.If needed add few more drops until milk curdles.

    Thank you so much. I can't wait to make this. I don't always keep cream cheese on hand but always have milk and lemon juice.

    This looks like it would be easy enough to do with children. Thanks.

    1 reply

    I never would have guessed this could be made at home. I think I assumed it was made with magic. Thanks for making it so clear. Admittedly I'm a little grossed out by the earlier steps, but not the final result. It's a fascinating adventure and knowledge is always fun. You have dispelled the magic.

    1 reply

    Thank you for your comment rbeforee. it`s very easy to make.please try it:)