This is fun to make, quick and surprisingly tasty !! It only takes 3 ingredients and makes almost 5 1/2 ounces of cream cheese.

4 cups WHOLE milk
2-3 tablespoons fresh lemon juice (see note below)
1/4 teaspoon table salt (OR) 1/2 teaspoon of kosher salt

Use a heavy saucepan (so it doesn't scorch), heat the milk (stirring constantly) until it comes to a boil.

Once it starts to boil, turn the heat down to medium (keep stirring) and add the lemon juice one tablespoon at a time...........waiting one minute between each addition (important, keep stirring). (see note below about amount of lemon juice.

Fairly quickly (less than a minute) the milk will start to curdle and the curds will float, leaving a fairly clear, faint green liquid under the curds.  

Pour everything through a strainer that is lined with cheesecloth. Let it stain and cool for about 20 minutes. The strained curds will look like this:

After the curds have drained and cooled, put them in a food processor and process for about 3 minutes, or until very smooth.  Add the salt and process for another 15 (or so) seconds. 

Cover tightly and chill.
This recipe makes almost 5 1/2 ounces 
of cream cheese

Note about the lemon juice: With the WHOLE MILK that I use, it only takes 2 tablespoons of fresh lemon juice to get perfect curds, but you might need that 3rd tablespoons with a different brand of milk (just have that 3rd tablespoon ready, just in case).

There is no lemon flavor in this finished cream cheese. If you are going to add herbs or other flavors, add them before you chill the cheese.

Store in fridge.



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