Homemade cream cheese
HOMEMADE CREAM CHEESE
Cream cheese is a versatile ingredient that can elevate both sweet and savory dishes. While store-bought versions often contain unnecessary additives and preservatives, HOMEMADE CREAM CHEESE made from milk or sour cream is pure, flavorful, and packed with nutritional benefits. Making your own cream cheese ensures a high-quality, nutrient-dense product without unwanted fillers.Store-bought cream cheese often contains stabilizers, gums, and preservatives that can negatively impact digestion. When you make it at home, you control exactly what goes into it—just milk (or sour cream), an acid (like lemon juice or vinegar), and salt.Homemade cream cheese is rich in healthy fats, protein, and essential vitamins. It provides high-quality fats that support brain function and energy levels; calcium and phosphorus for strong bones and teeth; vitamin A for skin and immune health; probiotics (when made from cultured milk or sour cream), which support gut health.Making cream cheese at home can be done with minimal effort and ingredients. Whether you prefer the milk-based or sour cream method, homemade cream cheese is a delicious addition to any clean, keto, or carnivore diet. Try making a batch today and elevate your meals with this creamy, tangy goodness!Keto-friendly dips: Mix with herbs and spices for a delicious dip.Carnivore “cheesecake”: Blend with eggs and butter for a zero-carb dessert.Creamy sauces: Stir into soups or sauces for a velvety texture.Spread on keto-friendly breads: Enjoy it with low-carb crackers or carnivore chaffles.Enjoy!Have you ever made cream cheese at home? Let me know in the comments!
Equipment
- 1 strainer or sieve
- 1 cheese cloth or kitchen towel
- 1 Food processor
Ingredients
MILK METHOD
- 4 cups whole milk, full fat
- 3 TBSP lemon juice you can substitute with white vinegar
- salt to taste
SOUR CREAM METHOD
- 1 cup sour cream, full fat
Instructions
MILK METHOD
- In a heavy-bottomed saucepan, warm the milk over medium-high heat, stirring continuously until it reaches a rolling simmer. Once it starts to bubble consistently, lower the heat to medium.
- Gradually add the lemon juice and stir continuously as the mixture heats, allowing it to curdle. Keep stirring until the separation is complete—this should only take a few minutes. You'll notice thick curds forming on top while a yellowish liquid settles at the bottom. Once fully separated, remove the pan from the heat.
- Line a large sieve or strainer with cheesecloth or a kitchen towel and set it over a spacious bowl. Gently pour the curds into the sieve, allowing them to drain and cool for approximately 15 minutes. Once cooled, gather the edges of the cheesecloth and carefully squeeze out any remaining whey. (Tip: Save the whey for use in marinades, bread, pancakes, or other recipes.)
- Place the curds into a food processor and blend for about 3 minutes until smooth and creamy. If the texture appears grainy or too firm, add a splash of reserved whey to achieve the desired consistency. Season with salt to taste, adding more if needed for extra flavor. This is also the perfect time to mix in herbs, garlic, or any other seasonings you prefer. Store the homemade cream cheese in an airtight container in the refrigerator and use it within 7 days for optimal freshness.
SOUR CREAM METHOD
- Line a colander or strainer with a double layer of cheesecloth or a clean kitchen towel and position the colander over a medium bowl to collect the draining whey. Alternatively, gather the ends of the towel, tie them securely, and hang it from a hook or a kitchen cabinet handle for straining.
- Place the sour cream in a cheesecloth or kitchen towel and allow it to drain for several hours. Start by straining it at room temperature, then transfer it to the refrigerator to drain overnight for a preferred consistency.
- After a few hours, check the texture of the cream cheese. If you prefer a thicker consistency, allow it to drain longer. Once it reaches your desired thickness, transfer it to an airtight container and store it in the refrigerator. Don’t discard the leftover whey—it can be used for baking or as a starter culture for homemade yogurt.
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