Homemade dairy
Homemade spreadable cream cheese with milk and cream
Make quick spreadable cream cheese with milk, cream and lemon. Photos show setting, draining and blending, with texture tips and refrigerator storage.
Part of the collection: Everyday dairy products you can make at home
- Total time
- 2 hr 55 min
- Preparation
- 15 min
- Cooking
- 15 min
- Rest / waiting
- 2 hr 25 min
- Servings
- 16
- Difficulty
- Easy
- Cuisine
- International
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Heat and set
Sanitize equipment. Heat milk and cream to 88–90 °C while stirring. Remove from heat, add lemon and stir gently. Rest 10 minutes until white curds separate from whey. If needed, add up to 15 ml extra lemon and wait 5 minutes.
Drain briefly
Ladle into fine cloth in a strainer over a bowl. Drain for 15 minutes without squeezing. Reserve some clean liquid to adjust texture; avoid drying the curds.
Blend until smooth
Process curds with salt for 2–4 minutes, stopping to scrape the sides. If grainy, add reserved liquid a teaspoon at a time, only as needed, and blend again.
Chill and use
Transfer to a clean covered container and refrigerate for 2 hours. Use as a spread or in dips. Once chilled, it should hold a spoon groove while spreading easily.
The step photos are illustrative.
Notes
Tips and storage
Use within 3–4 days. This quick spread differs in moisture, acidity and fat from cultured commercial cream cheese. A direct swap is not guaranteed in formula-dependent cheesecakes or frostings. Extra lemon excluded from nutrition. Not kitchen-tested. Contains milk. Use clean, sanitized equipment and refrigerate at 4 °C or below. This is not a shelf-stable canned product.
Nutrition facts
1 of 16 servings, about 25 g
- Protein
- 1.5 g
- Carbohydrates
- 1 g
- Fat
- 8.5 g
Estimated per serving; yield, moisture and brands affect the values.
Reference source: Generic full-fat cream cheese finished-product proxy, USDA FoodData Central
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
A quick acid-set fresh cheese blended until spreadable, without added cultures or thickeners. Milk and cream yield about 350–450 g; we assume 400 g. Use a thermometer, cloth-lined strainer and food processor.
Frequently asked questions
Why is it grainy?
It may be over-drained or under-blended. Add a little reserved liquid and process again.
Can I use milk alone?
Fat, yield and texture change. This formula includes cream for a richer spread.
