Cream Cheese

The biggest challenge some people face while attempting a new recipe, is the non availability of certain ingredients. Whenever I come across such a situation, my first option is lookout if the ingredient could be made at home. Though Cream cheese is usually available where we stay, there was this one time when I was not able to get it. Naturally, I moved to my next option, i.e make at home. As usual, Google helped me find a recipe at biggerbolderbaking. On reading through, I realised that it was just like making Paneer (Cottage Cheese). Both recipes follow the method of curdling the milk with lemon juice/vinegar. The drained protein is made to a block in case of Cottage Cheese, whereas in Cream Cheese it is whisked to form a creamy texture.

Ideally whole-fat milk is to be used to make cream cheese. As I had only toned milk in stock, I added some cream. I got 490 grams of Cream Cheese from 2 litres of milk combined with 1 cup of cream. This recipe is definitely a keeper. Henceforth, I don’t think I’ll ever bother to buy Cream Cheese.

Recipe Video

Cream Cheese

Cream cheese can be easily made at home with Whole-fat Milk. If you don't have whole-fat milk, you may use toned milk and add cream to it. The process if similar to the making of Cottage Cheese. The only difference is that the protein is whisked to get a creamy texture for Cream Cheese.
Prep Time 10 mins
Cook Time 10 mins
Total Time 35 mins
Servings 490 grams


  • 2 litres Whole fat Milk/ Toned Milk
  • 1 cup Fresh cream (only if you are using toned milk)
  • 2 tablespoons Lime juice Vinegar
  • 1/2 teaspoon Salt


  • Take milk in a container
  • Add cream, if using toned milk.
  • Cook on medium heat, stirring continuously
  • When the milk starts to boil, add the lime juice/vinegar
  • Continue to boil till the whey is completely separated from the protein.
  • Take a double layered muslin cloth and place on a strainer
  • Pour the mixture into the strainer
  • Bring the ends of cloth together and tie it up. Hang over the sink for about 15 minutes, till it is drained.
  • Transfer to a blender.
  • Add salt and blend to form a smooth, creamy texture.
  • Store in an airtight container and refrigerate.

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