Homemade Cream Cheese Recipe

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Cream Cheese
Homemade cream cheese: Boasting freshness, creaminess, and a bit of tang, freshly-made cream cheese has completely ruined me for commercial cream cheese. Admittedly, in things such as cheesecake or other baked goods, wherein cream cheese is baked along with other ingredients, the vast difference between commercial cream cheese and homemade cream cheese is not so obvious.

Cream Cheese Recipe


↬Whole milk
↬Heavy whipping cream (at least 35% fat content)
↬2-3 droplets of liquid veal rennet
↬1 tablespoon of salt


An instant-read thermometer
A piece of muslin cheesecloth (which is woven more finely than regular cheesecloth)
A large nonreactive pot
A ladle
A large colander
A large bowl
A strong rubber band


  • Warm up the milk and the cream in a large nonreactive pot until the temperature reaches about 70°F (~21°C). Don’t let the mixture boil.
  • Stir in the buttermilk.
  • Add the veal rennet and keep the cream mixture covered at room temperature overnight.
  • The next day, the mixture will have set. Sprinkle the salt all over the surface.
  • With a large wire whisk, cut the gelled mass into small curds.
  • Line a large colander with a piece of muslin cloth and place the colander on a bowl large enough to hold the whey.
  • Gently pour the content of the pot into the colander and let it drain for about 30 minutes.
  • Gather together the corners of the cheesecloth and tie them together with a rubber band to form a bag.
  • Empty out the whey that has collected in the bowl*. Place the colander, with the cheese bag in it, back into the bowl. Put the whole thing in the refrigerator and let the curds continue to drain overnight.
Cream Cheese
  • The cream cheese is ready to use the next day.
Cream Cheese

*Replace the water in your yeast bread recipe with this fresh whey (obtained within 24 hours of cheese curdling) for extra delicious bread.

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