Homemade Cream Cheese
Yes, I went there. Made my own cream cheese and so can you with my recipe! There's just something so exciting knowing I made my own cheese, without any added preservatives or coloring or any of that nonsense. This makes a big batch too so in the end the money balances out and you end up having more cream cheese!. All you need is 5 ingredients. Do it!!!! You will love the outcome.
Here's how I made this!
4 c heavy cream
2 c half and half
2 c whole milk
½ tsp garlic salt
3 Tbs white distilled vinegar
In the largest pot you own, because dairy tends to overflow easily when boiling, combine the heavy cream, half and half, milk and salt and bring to a slow boil.
As that gets ready get a large piece of cheese cloth, place in an average sized strainer (or use two smaller ones) and set over a large bowl, set aside.
Once boiling, reduce heat to medium low then add in the vinegar. This takes some time, so don’t rush this.
Using a wooden spoon is best to know when this is ready to be strained.
You will know exactly when it’s ready when you mix, pull out your spoon and watch the curdles fall, it will look spoiled. The curdles will not be large though, they will be pretty small which is what you want. This process takes about 15-20 minutes after you add in the vinegar.
When ready pour your mixture into the cheesecloth slowly, it will start to drain immediately. If your bowl fills up quickly stop, empty the bowl and resume.
If using an average size strainer it will be the perfect size for this. Otherwise if you have a smaller one, you will need to use two covered with cheesecloth. (I will have pictures below showing the process.)
Let this drain for 4 hours before twisting up the cheesecloth.
Once 4 hours pass, twist up the cheesecloth to cover the top of the cream cheese (this forms a pretty design), you’ll notice how much liquid has drained, and place into the fridge to continue draining overnight or for 6 hours.
Take out and add any seasonings or herbs you want, I added garlic powder to mine, sprinkling overtop of the cream cheese.
Servings: 20 ounces (2 1/2 packs of cream cheese)
Cook time: 20 minutes
About 5 minutes into the draining process.
After 4 hours of draining at room temperature.
The finished product!
How delightful, I swear...you will never go back to store-bought. Enjoy my friends!