If you’ve ever thought Homemade Cream Cheese was too difficult to make, this post is proof that it couldn’t be easier! You need four simple ingredients! Homemade Cream Cheese is fluffy, fresh and so utterly delicious. Use this for these Bagel Sandwiches and serve them with horchata coffee.
If it’s one thing I love, it’s breakfast at home. Let’s all agree that it’s absolutely breakfast at home > brunch out. Who needs overpriced, mediocre brunch when you can make it at home for a fraction of the price and so much more delicious! I love making everything from my Breakfast Burritos, Breakfast Tacos to the best Blueberry Muffins.
If you ever want to make a bagel spread, this homemade cream cheese is an absolute must. It couldn’t be more simple to make; it’ll surprise you, for sure! Let’s get into it.
Prep:5minutes
Cook:5minutes
Total:10minutes
Equipment
-
1 large bowl
-
Cheese cloth
-
1 strainer
Ingredients
- 2 cups heavy cream
- 2 cups whole milk, ultra-pasteurized is ok!
- 2 tablespoons buttermilk, shaken
- 1/2 teaspoon kosher salt
- 3 drops liquid vegetable or animal rennet, dissolved into 2 tablespoons of water
Instructions
- In a large pot, combine heavy cream, whole milk, buttermilk and salt. Heat to 75 degrees F. (Warm to the touch.)
- Mix in rennet being sure it’s evenly distributed. Cover with clean kitchen towel and allow to stand in place that’s 75 degrees for 14 hours. Just a heads up, I tried this once during the day and once at night. No surprise that the batch that sat for 14 hours during the day was MUCH better. It was just warmer and was overall a better environment for the cream cheese.
- Line a fine-mesh strainer with a few layers of cheesecloth; and then nestle it over a large bowl. Pour the cream/milk mixture into the cheesecloth and allow it to strain, on its own (don’t work it through), for about 4 hours to 5 hours. When it’s completely drained, the final product should be a creamier, smoother and lighter version of cream cheese that you’re probably used to. It keeps in the fridge for 2 weeks.
Notes
What to Do With the Whey Leftovers:
Put them in homemade biscuits (in place of the buttermilk)
Put them in cinnamon roll dough (in place of the milk)
Nutrition
Calories: 75kcal