Homemade Cream Cheese

Homemade cream cheese takes just 3 ingredients to make. Learn how to make cream cheese on the stovetop or in your Instant Pot pressure cooker. An easy cream cheese recipe that is ultra-creamy.

Course Baking Basics

Cuisine American

Keyword cream cheese, cream cheese from scratch, cream cheese ingredients, cream cheese substitute, diy cream cheese, homemade cream cheese, homemade whipped cream cheese, how do you make cream cheese, how is cream cheese made, how to make your own cream cheese, make your own cream cheese, what is cream cheese

Prep Time 10

Cook Time 5

Total Time 15

Servings 1/2 cups cream cheese

Calories 139kcal

Author Kelsey

Ingredients

Supplies

Cream Cheese Ingredients

3 cups whole milk
1 1/2 cups heavy whipping cream
2 1/2 tablespoons vinegar
Salt optional

Instructions

Start by pouring your heavy whipping cream, milk, and white distilled vinegar into the Instant Pot. Give it a gentle stir.
Place the pressure cooker lid on, and then close the sealing valve. Do 5 minutes low pressure, followed by 10 minutes of a natural release to let it sit.
Open the lid after 10 minutes, and then pour the mixture in a cheesecloth-lined fine-mesh strainer. I let it strain for around 5 minutes.
Transfer the cheese curds into the blender and process for 3-4 minutes or until the mixture is creamy like cream cheese. You might need to scrape down the sides.
If you find the cream cheese mixture is a little dry, add a little of the whey liquid in. Add salt to taste if you would like.
Place the whipped cream cheese in an airtight container and place in the fridge until ready to use.

Video

Notes

Stovetop Directions For Cream Cheese

In a heavy pot pan, you are going to pour your milk and the heavy cream in (med-high heat) and bring it to a rolling simmer. Make sure to stir constantly.
Reduce the heat to medium and then pour in the white distilled vinegar. Do 1 tablespoon at a time when you pour it in.
The cheese mixture will begin to curdle at this point, that is what you want to see. Stir continuously, until greenish liquid is on the bottom and you have larger curds on top.
Line your fine mesh strainer with the cheesecloth and pour the mixture into the strainer. It will catch all the cheese curds.
Allow the mixture to drain for about 5 minutes, then transfer the cheese to a blender, and mix 2-3 minutes till creamy!

Lemon Juice - You can use lemon juice in replace of vinegar, but it will alter the texture. Your curds will be smaller in size.
Salt is optional. you can add up to a 1/4 teaspoon to flavor.
Add in herbs or spices to season your cream cheese, or even whip up with fresh fruit.

Nutrition