how to make cream cheese

Cream cheese is a versatile ingredient that is loved by many, whether it’s used in spreads, dips, or baked goods. While it is readily available in stores, making your own cream cheese at home can be a rewarding and delicious experience. In this article, we will guide you through the process of making your own cream cheese, step by step.

What is Cream Cheese?

Cream cheese is a soft, mild-tasting cheese made from cow’s milk with a high fat content. It has a smooth and creamy texture, which is why it is often used as a spread or for baking. Cream cheese is typically made by adding a starter culture to the milk, which helps in the fermentation process, followed by the addition of rennet to curdle the milk. The curds are then drained, and the resulting cheese is mixed with cream to achieve its characteristic smoothness.

Ingredients Needed

To make cream cheese at home, you will need the following ingredients:
– 4 cups of milk
– 1 cup of heavy cream
– 1/4 teaspoon of mesophilic starter culture
– 1/8 teaspoon of liquid calcium chloride (if using pasteurized milk)
– 1/8 teaspoon of liquid rennet
– 1/4 cup of cool, chlorine-free water
– Salt (to taste)

Step-by-Step Guide

1. Heat the milk: In a large pot, heat the milk over medium heat until it reaches a temperature of 86°F (30°C). Stir occasionally to prevent scorching.

2. Add the starter culture: Once the milk reaches 86°F (30°C), sprinkle the mesophilic starter culture over the surface of the milk. Allow it to rehydrate for a minute, and then stir it into the milk using an up-and-down motion.

3. Add calcium chloride (if using pasteurized milk): If you are using pasteurized milk, add the liquid calcium chloride diluted in 1/4 cup of water to the milk. Stir gently to incorporate.

4. Let the milk ripen: Cover the pot with a lid and let the milk ripen for 1 hour at 86°F (30°C). This will allow the starter culture to acidify the milk.

5. Add rennet: After the ripening period, dilute the liquid rennet in 1/4 cup of cool, chlorine-free water. Slowly pour the rennet mixture into the milk while stirring gently.

6. Cut the curds: Allow the milk to sit undisturbed for 4-6 hours at 86°F (30°C) until it forms a custard-like gel. Once the gel has formed, cut it into 1/2-inch cubes using a long knife.

7. Cook the curds: Place the pot back on the stove and heat the curds to 104°F (40°C) while stirring gently. Cook the curds for 30 minutes, stirring occasionally.

8. Drain the curds: Line a colander with cheesecloth and pour the curds into it. Allow the curds to drain for 6-8 hours at room temperature. The longer you let it drain, the thicker the cream cheese will be.

9. Blend with cream: Transfer the drained curds to a bowl and add 1 cup of heavy cream. Mix it thoroughly until you achieve a smooth and creamy consistency.

10. Season with salt: Add salt to taste and mix well. The amount of salt may vary depending on your preference and the desired level of seasoning.

Tips for Making Cream Cheese

– Use high-quality, fresh milk for the best results.
– Maintain the temperatures accurately throughout the process using a thermometer.
– Choose a clean and sanitized environment to prevent contamination.
– Be patient during the draining process as it contributes to the creaminess and texture of the cream cheese.
– Experiment with different flavors and herbs to customize your cream cheese.

Storing and Shelf Life

Homemade cream cheese should be stored in an airtight container in the refrigerator. It can last for up to 2 weeks when properly stored. Make sure to use a clean utensil each time you scoop out the cream cheese to avoid introducing any bacteria.

Recipes Using Cream Cheese

Once you have made your own cream cheese, you can incorporate it into a variety of delicious recipes. Here are a few ideas to get you started:

1. Cream Cheese Frosting: Perfect for topping cakes, cupcakes, or cinnamon rolls, cream cheese frosting adds a tangy and creamy touch to your baked goodies.

2. Cream Cheese Stuffed Mushrooms: Fill mushroom caps with seasoned cream cheese, bake until golden and enjoy these savory appetizers.

3. Cream Cheese Brownies: Swirl cream cheese through your favorite brownie batter for a marbled effect and a delightful combination of rich flavors.

4. Cream Cheese Fruit Dip: Blend cream cheese, honey, and a splash of vanilla extract for a delightful dip to accompany fresh fruits.

5. Cream Cheese and Herb Stuffed Chicken Breast: Combine cream cheese with chopped herbs, garlic, and seasoning. Slit chicken breasts and stuff them with the cream cheese mixture, then bake until cooked through.


Making cream cheese at home is a fun and rewarding process that allows you to customize the taste and texture to your liking. By following the step-by-step guide provided in this article and adding your own personal touch, you can create delicious homemade cream cheese that will elevate your culinary creations. So, gather the ingredients, roll up your sleeves, and enjoy the satisfaction of making your own cream cheese from scratch.

Frequently Asked Questions (FAQs)

1. Is homemade cream cheese safe to eat?
– Yes, homemade cream cheese is safe to eat if prepared following proper hygienic practices and using fresh ingredients. Ensure that the milk and cream used are of good quality and have not expired.

2. Can I use skim milk to make cream cheese?
– While it is possible to use skim milk, it will yield a cream cheese that is less creamy and rich. Whole milk or milk with a higher fat content is preferred for a smoother texture.

3. What can I use instead of a mesophilic starter culture?
– If you don’t have a mesophilic starter culture, you can substitute it with plain yogurt that contains live active cultures. Use 1 tablespoon of yogurt per 4 cups of milk.

4. Can I use lemon juice instead of rennet?
– Lemon juice can be used as an alternative to rennet in making cream cheese, but it will result in a different texture and flavor. Rennet helps to achieve the characteristic smooth and creamy consistency.

5. How long does it take for the cream cheese to set?
– After adding the rennet, it takes approximately 4-6 hours for the curds to set and form a custard-like gel.

6. Can I use non-dairy milk for making cream cheese?
– Cream cheese is traditionally made with cow’s milk. While it is possible to use non-dairy milk, such as almond or soy milk, it will yield a cream cheese with a different taste and texture.

7. What can I do with leftover whey?
– Leftover whey can be used in various ways, such as adding it to smoothies, using it as a substitute for water in recipes, or using it as a facial toner due to its nourishing properties.

8. Can I add flavorings to cream cheese?
– Yes, you can add various flavorings to cream cheese, such as herbs, garlic, spices, or even fruit. Experiment with different combinations to create your favorite flavor profiles.

9. How long can I store homemade cream cheese?
– Homemade cream cheese can be stored in the refrigerator for up to 2 weeks. Make sure to use a clean utensil each time you scoop out the cream cheese to avoid introducing any bacteria.

10. Can I freeze homemade cream cheese?
– Yes, homemade cream cheese can be frozen for up to 3 months. However, freezing may alter its texture slightly, so it is best to use frozen cream cheese in recipes rather than as a spread.

11. Can I make cream cheese without using a cheese mold?
– Yes, you can make cream cheese without a cheese mold. Simply line a colander with cheesecloth and let the curds drain in it.

12. What is the difference between cream cheese and Neufchatel cheese?
– Neufchatel cheese is a softer and milder-tasting cheese compared to cream cheese. It has a lower fat content and is commonly used as a healthier alternative.

13. Can I make flavored cream cheese?
– Absolutely! You can add various flavors to cream cheese, such as herbs, spices, fruits, or even chocolate. Play around with different combinations to create unique and delicious spreads.

14. Can I make cream cheese using a yogurt maker?
– While a yogurt maker may not be the ideal appliance for making cream cheese, it can provide a consistently warm environment for the fermentation process. You will still need to follow the necessary steps for making cream cheese.

15. Can I use skimmed milk powder instead of milk?
– It is not recommended to use skimmed milk powder as a substitute for milk in making cream cheese. The powder lacks the necessary fat content and water content to achieve the desired texture.

16. How can I make a healthier version of cream cheese?
– To make a healthier version of cream cheese, you can use low-fat milk or yogurt instead of whole milk, and reduce the amount of cream used. Experiment with different variations to achieve the desired taste and texture.

17. Is cream cheese gluten-free?
– Yes, cream cheese is gluten-free as it is made from dairy milk and does not contain any wheat or gluten-based ingredients.

18. Can I make cream cheese from goat’s milk?
– Yes, you can make cream cheese using goat’s milk. The process is similar to making cream cheese from cow’s milk, and the resulting cheese will have a unique flavor profile.

19. Can I use homemade cream cheese for cheesecake?
– Absolutely! Homemade cream cheese can be used as a delicious base for cheesecakes, providing a fresh and rich flavor. Just ensure it has the right consistency before using it in your recipe.

20. Can I make cream cheese using a blender?
– While a blender can be used to mix the homemade cream cheese with cream, it is not recommended to use it for the entire process. Mixing with a blender may result in a less smooth and creamy texture. Stick to the traditional method for the best results.


Making cream cheese at home is a fun and rewarding process that allows you to create a versatile ingredient for a variety of recipes. By following the step-by-step guide and tips provided in this article, you can easily make your own cream cheese from scratch. Experiment with different flavors and enjoy the satisfaction of homemade goodness. So, why wait? Start making your own cream cheese today and elevate your culinary creations to a whole new level of deliciousness.

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