HOME MADE Cream Cheese

If you prefer not to use vinegar in your homemade cream cheese, you can substitute it with lemon juice. Use the same amount of lemon juice as vinegar for a similar tangy flavor.

To store your homemade cream cheese, place it in an airtight container and refrigerate. It should last for about 1 week. For longer storage, you can freeze it in small portions, but be aware that the texture may change slightly upon thawing.

Homemade cream cheese pairs wonderfully with bagels, crackers, or fresh vegetables like celery and bell peppers. You can also use it as a spread on toast or as a filling for pastries.

While you can use low-fat milk to make homemade cream cheese, the texture and creaminess may not be as rich as when using full-fat milk. For the best results, stick to full-fat milk and cream.

To make homemade cream cheese, start by boiling full-fat milk over medium heat while stirring continuously. Once bubbles form, reduce the heat and add fresh cream, vinegar, and salt. After turning off the heat, strain the mixture through a cloth to remove excess water, then blend until smooth in a mixer grinder.