Homemade Creamy Cream Cheese with 2 Ingredients Recipe

Making your own cream cheese at home is incredibly simple and requires only two ingredients. This creamy, tangy cheese is perfect for spreading on bagels, using in recipes, or enjoying as a snack. Follow these easy steps to create a delicious homemade version that rivals store-bought options.


  • 1 quart (4 cups) of whole milk
  • 2 tablespoons of lemon juice (or white vinegar)


  1. Heat the Milk:
  • Pour the whole milk into a large pot and place it on the stove over medium heat.
  • Heat the milk until it reaches a gentle simmer, stirring occasionally to prevent it from scorching. Do not let it come to a full boil.
  1. Add the Acid:
  • Once the milk is simmering, add the lemon juice (or white vinegar) slowly while gently stirring.
  • Continue to stir for a few minutes until the milk starts to curdle. You will see the curds (solid part) separating from the whey (liquid part).
  1. Let it Sit:
  • Turn off the heat and let the mixture sit undisturbed for about 10 minutes. This allows the curds to fully form.
  1. Strain the Curds:
  • Line a colander with a clean cheesecloth or a thin kitchen towel and place it over a large bowl to catch the whey.
  • Carefully pour the curdled milk into the colander, allowing the whey to drain out.
  • Gather the edges of the cheesecloth and tie them together to form a bundle. Hang the bundle over the bowl or sink and let it drain for about 1-2 hours. For a firmer texture, you can let it drain longer.
  1. Blend the Cheese:
  • After the curds have drained to your desired consistency, transfer them to a food processor or blender.
  • Blend the curds until smooth and creamy. If the cheese is too thick, you can add a small amount of whey back into the mixture to achieve your preferred consistency.
  1. Season (Optional):
  • At this point, you can add a pinch of salt or any desired herbs and spices to flavor your cream cheese. Blend again to incorporate.
  1. Store:
  • Transfer the homemade cream cheese to an airtight container and refrigerate. It will keep for up to 1 week.

Enjoy your homemade creamy cream cheese on bagels, toast, or in your favorite recipes!

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