Believe it or not, my Indigenous Cream Cheese is actually made with milk. I use whole milk in this recipe to get the richness we all know and love in a slice of thick cream cheese. It starts with milk, then I use lemon juice. That’s right: these 2 ingredients create a reaction which curdles the cheese. Then it’s just the process of straining the cheese from the whey, and what I have left is the beginnings of my cream cheese.
After blending thoroughly, I transfer the mix to an airtight container and store it in the fridge. This way, I always have cream cheese waiting on me for baking, cooking, and of course, spreading onto a freshly toasted bagel!
Is This the Same As Regular Cream Cheese?
When researching “How to Make Cream Cheese,” I tried a lot of recipes and wasted a lot of milk. I couldn’t find a recipe that worked without having to buy active cultures or hang a cream cheese for hours. I hate waste, and I don’t want you to waste your ingredients, so I have a foolproof recipe for you that yields delicious Homemade Cream Cheese. My one piece of advice would be to add a generous amount of salt and try eating it warm.
It is just heaven on a cracker.
If you find after blending the cream cheese is a bit gritty, just keep ongoing. The added salt will season the cream cheese and help the curdles to break down farther into the most lovely smooth cream cheese.
How to Store Cream Cheese
This recipe yields 1 cup (8oz) of Homemade Cream Cheese, so check your cheesecake recipe and see how much Cream Cheese you need and then multiply. . Just like any other dairy product, it’s important to store the cream cheese in an airtight container in the fridge. Since this is made with fresh milk and has nothing added to preserve it, I recommend you use it within 10 days of making it.