Homemade Cream Cheese Recipe

This recipe creates a fresh and delicious homemade cream cheese! It’s softer and tangier than store-bought varieties, and perfect for bagels, cheesecakes, or enjoying on its own.


  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 tablespoons lemon juice (or more to taste)
  • Pinch of salt (optional)


  1. Heat the milk and cream: In a heavy-bottomed saucepan, heat the heavy cream and whole milk over medium heat until simmering. Be careful not to let it boil.
  2. Add the lemon juice: Slowly whisk in the lemon juice, a tablespoon at a time, until the mixture curdles and separates into thick curds and a pale yellow liquid (whey). This will take about 3-5 minutes.
  3. Strain the curds: Line a fine-mesh sieve with cheesecloth set over a large bowl. Pour the curdled mixture into the sieve and let it drain for 15-30 minutes, or until most of the whey has drained.
  4. Process the cheese: Transfer the curds to a food processor and process until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
  5. Season and store: Season with a pinch of salt, or more to taste. Store your homemade cream cheese in an airtight container in the refrigerator for up to 7 days.

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