There are a few different ways to make your own cream cheese at home from store bought, homogenized milk, some can be done with 2% if you prefer. I like to use whole milk.
I have made it by draining both yogurt and buttermilk in a cheese cloth until dry and thick enough to mold into a circle. It's delicious!. Add a bit of salt for taste and to help keep it longer and it's fantastic both ways. It does have to be kept in the fridge and only lasts a short while.
You can make your own buttermilk and yogurt at home, then take it straight to cheese. (See my post "Make Your Own Buttermilk") and ("Make Your Own Yogurt".) When using buttermilk to make cheese, I leave it on the counter to make longer and don't shake it or stir it while it makes. It will separate and you have just the curdled part at the top to make into cheese. It's already almost there. When making yogurt, leave it longer or let it set on the counter after it's made, until it separates. Then drain the solids until dry enough to shape into a cheese ball.
You can also make cheese by causing milk to curdle with either lemon juice or vinegar. Either one will work with the recipe below. It's essentially the same thing as above cheeses, curdled milk that is drained in a cheesecloth or coffee filter, until only the solids are left. Keep the whey to use in baking, soups, etc.
The recipe I have for making soft cheese at home, directly from store bought milk:
Ingredients & Equipment
- 1 Gallon Whole Milk: Use fresh, pasteurized milk. Avoid Ultra-Pasteurized (UHT) milk, as it will not curdle properly.
- 1/3 to 1/2 Cup Lemon Juice: Freshly squeezed is best, though bottled works too.
- Salt: To taste (about 1-2 teaspoons).
- Equipment: Large pot, thermometer (optional), strainer/colander, cheesecloth (or clean cotton towel).
Step-by-Step Instructions
- Heat the Milk: Pour the milk into a large pot and heat slowly over medium heat, stirring occasionally to prevent scorching. Heat to 185°F–200°F (just below a boil).
- Add Acid: Remove the pot from the heat. Slowly stir in the lemon juice.
- Rest: Let the mixture sit undisturbed for 10–15 minutes. The milk will curdle, forming white, milky solids and a greenish-yellow liquid (whey).
- Strain: Line a colander with a damp cheesecloth and place it over a large bowl or in the sink. Pour the mixture into the colander.
- Drain: Allow the curds to drain. For a spreadable, ricotta-like texture, drain for 10–20 minutes. For a firmer, sliceable cheese, drain for 1–2 hours.
- Season & Store: Remove the cheese from the cloth, mix in salt, and add herbs (like dill) if desired. Store in an airtight container in the refrigerator for up to 1 week.
Tips for Success
- Too Much Liquid: If the whey is still milky and not clear-yellow, add another tablespoon of lemon juice and let it sit for a few more minutes.
- For Creamier Cheese: You can add 1 cup of heavy cream to the gallon of milk for a richer flavour.
- Save the Whey: The leftover liquid whey is excellent for baking bread, pancakes, or adding to soups.
- Add Herbs: Mix in fresh dill, black pepper, or chives for added flavour.
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