I have a foolproof recipe for you that yields delicious Homemade Cream Cheese using a super-simple method and 3 ingredients you probably already have in your kitchen. 

Homemade Cream Cheese
Cream Cheese


  • 4 cups (1000ml) whole milk (full fat, not low fat)
  • 2-3 tablespoons lemon juice (lime juice or white vinegar)
  • 1/3 teaspoon salt
  • You will also need a cheesecloth or a fine-mesh sieve


  1. Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
  2. As soon as it boils, add the lemon juice and then turn off the heat.
  3. Continue stirring until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be like yellow-ish liquid on the bottom and thick curdles on top.
  4. Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.
  5. Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.
  6. Add salt and taste. Add more if you want more flavor. Now is also a good time to add optional add-ins such as herbs, garlic or any other flavors you like.
  7. This cream cheese can be stored in the fridge in an air-tight container. This can last up to 2 weeks but I advice you use within 7 days.
  • Add a generous amount of salt and try eating it warm.
  • You can freeze your homemade cream cheese, but the texture upon thawing is more crumbly and is best used when you’re cooking it into something like a dip or sauce.

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