Homemade Cream Cheese | How to turn Milk into Cream Cheese Recipe

This Homemade Cream Cheese is easiy to make, rich, creamy, and tangy. You can add a tbsps of heavy/whipping cream if you like it more creamy and soft like mascarpone cream cheese.

Homemade Cream Cheese Recipe


  • 1 liter Fresh Milk (Full cream)
  • 3 tbsps Vinegar/Lemon juice
  • 1/4 to 1/2 tsp Salt (You can add more or less)


  1. Pour milk into a pan and turn the stove on medium-high heat.
  2. Stirring constantly until it starts to a rolling simmer.
  3. Reduce the heat to medium.
  4. Add the Vinegar, 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.
  5. Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely
  6. Turn the heat off.
  7. Lay a sieve with cheesecloth over a large bowl.
  8. Pour the curd mixture into the sieve immediately.
  9. Transfer curds to a food processor. You can use a blender as well.
  10. Process until curds have come together and are totally smooth and creamy.
  11. You can add a tbsps of the liquid (whey) if its too thick or dry.
  12. Add the salt. You can add more if you like it saltier.
  13. You can add a tbsps of heavy/whipping cream if you like it more creamy and soft.
  • You can use it straight away or place in an airtight jar/container and store in the refrigerator for one week.


One Response

  1. Derrick Titze December 13, 2020

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