How to Make Cream Cheese? A Step-by-Step Guide + Tips

Cream cheese is the thick, creamy, delicious cloud that has won food lovers’ hearts. Everyone needs a block in the refrigerator to enjoy its soft texture, delicious taste, and exciting look. But have you thought about making cream cheese yourself? Home cooks to culinary students can experience the exemplary freshness and prominent flavors of a self-made cream cheese; use it in savory dishes, heaven sweets, or spread it on bread alone and enjoy!

Mix milk and heavy cream in a saucepan and on medium-high heat until it reaches 85°C. (Do not let it boil!) Use non-ultra-pasteurized milk. Stir non-stop, lower the heat, add a tablespoon of your acidifier (lemon juice, vinegar, or culturing bacteria), and cook until it curdles. Let it rest at room temperature for 10-15 minutes. Pour the curd milk mixture into a sieve to strain and cool for 12-24 hours. Blend with a blender, food processor, or whisk.

In this article we have pulled together everything you need to know about cream cheese, its ingredients, and the step-by-step process of making it. Stay with us till the end!

What Exactly Is Cream Cheese, and Where Was It Born?

Originally from England, cream cheese is a blend of one-of-a-kind texture and heavenly flavor. From that time on, cream cheese experienced a sharp rise in popularity while making its way into many foods and sweets. According to Health magazine, this amazing food provides about 99.2 calories per ounce yet numerous benefits for our bodies.

This versatile cheese falls under the unaged dairy products category and, if not over-processed, does not have a long shelf life. Above all, let’s see what the magical cream cheese is made of and talk more about its ingredients in the following section:

What Is Cream Cheese Made of? (Cream Cheese Ingredients)

Sure, you are eager to know what exactly that delicious cream cheese waiting for you in the refrigerator is made of. Below, we will break down the ingredients that simply mix and create the spreadable, creamy, loving food called cream cheese!

• Heavy Cream: Do you want to give your cream cheese a thick consistency? Here is when heavy cream comes into play. Moreover, heavy cream is one of the most important reasons why cream cheese tastes fantastic!
• Cow’s Whole Milk: A more puffy and lighter finish for your cream cheese! A combination of both heavy cream and whole milk seems great for any instruction.
• Acidity: Lemon juice and distilled white vinegar are the most suitable and available. Culturing bacteria can also be an option.
• Salt: Just make the taste flourish with a little bit of salt! However, it is totally optional.

Additional Ingredients in Store-Bought Cream Cheese?

If you decide to choose cream cheese in a store’s aisle and grab one, you will see some additional ingredients other than the homemade ones.

• Rennet: An enzyme to separate the whey and curds. It gives cream cheese a firmer and better texture.
• Stabilizer: As the name shows, stabilizers preserve your cream cheese fresher and have a longer shelf life.

Ingredient	What It Does	Homemade	Store-Bought
Heavy Cream	Gives cream cheese a thick consistency and fantastic taste.	Yes	Yes
Cow’s Whole Milk	Adds a puffy, lighter finish.	Yes	Yes
Acidity	Curdle it with lemon juice, vinegar, or culturing bacteria.	Yes	Yes
Salt	Make the taste pop with a little sprinkle.	Optional	Optional
Rennet	Separates whey and curds for a firmer, better texture.	No	Yes
Stabilizer	Keeps it fresher longer.	No	Yes

How to Simply Make Cream Cheese: A Step-by-Step Guide

Here we are at the most exciting part! How to make a cream cheese and experience a level up in taste and texture. Follow our step-by-step guide to make the best cream cheese ever:

1.   Heat the Mixture of Milk and Cream

Pour the milk and heavy cream into a saucepan and put it on medium-high heat to a simmer gently. Do not let it boil, and be careful about the temperature (the best temperature ranges around 185° or 85°C).

Key points: Use non-ultra-pasteurized milk. The protein structure of ultra-pasteurized milk is damaged. So, it will probably not form the curds. As stated by Organic Valley, ultra-pasteurized milk is exposed to very high temperatures to kill a kind of harmful bacteria.

Moreover, you can use a heavy-bottomed saucepan or a double boiler to avoid burning the mixture.

2.   The Acidifying Process

Stir the mixture of milk and heavy cream non-stop. Then reduce the heat and add a tablespoon of a type of acid, whether vinegar, lemon juice, or culturing bacteria. Do not stop stirring until the milk proteins get detached completely and form curds.

Pro Tip: Culturing bacteria may make you cream cheese like the store-bought ones. Vinegar gives it a sharp taste, while lemon juice is the perfect match for a homemade cream cheese. Remember, the culture makes your outcome more prolonged.

3.   Coagulation

While you’re stirring the mixture, cook until you see it curdling. This should take just a few minutes. There will be a light-yellow liquid on the bottom (whey) and separated curdles on top, then remove from the heat and let it cool at room temperature for 10-15 minutes.

Rennet in Cheese-Making Production: Rennet speeds up dairy fermentation. It isolates cheese curds from liquid whey and is perfect for hard cheese like cheddar (Source: Master Class). In cream cheese with a soft texture, acid mostly does the job, and it’s not necessary to add rennet, just in case you’re looking for a thicker texture or an easier way to produce cheese.

4.   Straining the Curds

Use a sieve with four layers of cheesecloth over a large bowl to keep the whey (light-yellow or greenish liquid). Then pour the curd milk mixture into a sieve to strain completely and let them cool for hours.

Pro Tip: The more you let the mixture rest at room temperature or refrigerator, the thicker the curds get. It is best to keep it for almost 12 hours to 24 hours.

Attention: Do not throw the whey out! It is full of nutrients such as calcium. Whey protein is beneficial as well (Source: Healthline). You can use it in smoothies mixed with bananas or add it to buttermilk as a replacement for milk. We also suggest you boil it until it gets condensed and use it in your soup.

5.   Blend the Curds and Your Cream Cheese is Ready!

After you pressed the tied-up bundle to get rid of any excessive whey, you have three choices to blend the mixture: A blender, a food processor or a whisk:

• Blender: If you’re looking for that store-bought texture, use a blender for 3-4 minutes.
• Food Processor: If the target is a kind of homemade cheese, add your mixture to a food processor.
• Whisk: Last but not least, use a whisk or a fork to mix everything and enjoy the process, but do not over-blend the curds.

Trick: Adjust the density of your cream cheese by adding a little bit of whey and achieve that spreadable texture you’ve been looking for.

Alternative Methods for Cream Cheese-Making Process

You can also use buttermilk instead of vinegar or lemon juice to culture the milk. Buttermilk culture is risky in the cheese-making process, but it makes your cream cheese taste tangier. According to an article published by the Journal of Food Quality and Hazards Control, buttermilk cheese has a tight fusion and dense protein matrix.

How to Add a Bit of Flavor to Your Self-Made Cream Cheese?

Cream Cheese tastes excellent by itself. However, you can bring more taste out with the following ingredients:

 

1. For a savory, herbal kick, chop some dill, chives, parsley, scallions or capers. Add about a tablespoon per 10 ounces of cream cheese without overwhelming it!
2. For a spicy, smoky taste, use smoked paprika powder or hot sauce with some chopped sun-dried tomato; it also goes with smoked salmon and bagels!
3. On the sweet side, honey, maple syrup or fig jam will take you somewhere beyond your imagination, do not forget nuts!

Common Mistakes in Making Cream Cheese and Troubleshooting Tips

Is your homemade cream cheese not as it should be? Here are some of your issues with making cream cheese and their solutions:

1.     Why Didn’t Curds Form in the Milk?

You probably didn’t add enough acidifier and the process remained incomplete. Moreover, if using rennet, it must be new and fresh unless your milk does not curdle.

ultra-pasteurized milk or boiling hot milk are not good options for making blocks of cream cheese. Use whole milk or non-ultra-pasteurized milk instead. Do not let the milk boil.

2.     Why Is My Cream Cheese Too Runny?

You may not have let the curdled mixture separate from the whey. In this case, remember to let it rest for at least a night at room temperature or in a cooler space. You can also add some heavy cream to adjust the texture and have that spreadable cream cheese you want!

3.     Why Is My Cream Cheese Too Grainy?

You may have used too much acid or rennet, which makes your curd mixture thick and grainy. If it doesn’t taste sour or bitter, add some whey while blending the mixture and mix it in several repeatable 1-minute intervals. Just remember to use less rennet or culture for next time!

How to Store Cream Cheese: Homemade Cream Cheese Shelf Life

Homemade cream cheese contains fresh milk, cream, and no added stabilizers. So, it is best to keep it in an airtight container. Plus, it does need to be in the refrigerator. It is worth knowing that cream cheese can go bad quicker than other types of cheese. As a whole, cream cheese without preservers remains fresh for almost 7 to 10 days.

Can You Freeze Cream Cheese?

The short answer to such a question is YES! You can freeze cream cheese. However, its texture may change and become too grainy upon deforestation. That’s why you may not be able to spread it on the bread anymore. However, defrosted cream cheese is still a delicious ingredient for cooking. Rest assured that your cream cheese can elevate any dish to the next level!

Commercial VS Homemade Cream Cheese: What’s the Difference?

Below we have compiled a list of differences between homemade and commercial cream cheese. Understanding these differences helps you make a better decision:

1.   Flavor & Texture

Homemade cream cheese obviously tastes tangier and, simply put, better. Its texture is also softer than store-bought ones. This is because only the main, ultimate-quality ingredients, such as heavy cream and cow’s milk, finish the game!

On the other hand, commercial cream cheese becomes super smooth at high temperatures and speeds up the process of preparation in places such as restaurants.

2.   Ingredients

Keep everything simple and healthy, such as milk, cream, and a traditional acidifier such as lemon juice and vinegar. The truth is that a perfect cream cheese needs nothing more than the aforementioned ingredients.

When it comes to store-bought cream cheese, commercial stabilizers and preservers flash out among the ingredients. They also contain higher fat content than the homemade cream cheese.  Commercial cream cheese is a mixture of low amounts of milk, cream, xanthan, carob or other gums to fake the creamy look and texture.

3.   Shelf Life

Commercial cream cheese obviously has a prolonged shelf life. The stabilizers are responsible for its longevity. Despite the store-bought products, homemade cream cheese feels fresher, and you have no choice but to enjoy it in no time! Additional ingredients and preservers keep the commercial cream cheese lasting for longer.

Cream Cheese Varieties & Types

There are various types of cream cheese worldwide, pleasing the plates with excellent ingredients. From the United States to Italy, the most popular cream cheese varieties include:

1. Philadelphia Cream Cheese: Made in the USA, this is a classic cream cheese mostly known for a rich flavor and creamy texture.
2. Neufchâtel: Popular French cream cheese with lower fat content. Its nutty flavor beats all the competitors!
3. Quark: It is a perfect match for both savory and sweet dishes. Quark is made in Germany and has a soft consistency.
4. Labneh: Made by straining yoghurt, this cream cheese is matched with Middle Easterners taste.

Cream Cheese Variety	Country of Origin	Description
Philadelphia Cream Cheese	USA	A classic cream cheese known for its rich flavor and creamy texture.
Neufchâtel	France	A French cream cheese with lower fat content and a nutty flavor.
Quark	Germany	Soft consistency, suitable for both savory and sweet dishes.
Labneh	Middle East	Made by straining yogurt, popular in Middle Eastern cuisine.

 Is There Any Substitution for Cream Cheese?

No cream cheese around? No problem! Although nothing can substitute a fresh, creamy, and spreadable cream cheese, we will introduce you to some similarities as follows:

1.   Greek Yoghurt to Imitate a Tangy Taste

Greek Yogurt shares the signature tangy taste of cream cheese while offering a great deal of nutrients such as vitamin B12. Moreover, when it comes to Greek yogurt, you have a variety of options such as full-fat or 10 percent fat for more cream cheese-like features.

2.   Sour Cream for a Creamy Texture

Sour cream can be a lower-calorie replacement for cream cheese. Its texture is also similar, and it can even increase the creaminess of desserts such as cheesecake.

3.   Tofu & Cashew, Dairy-Free Cream Cheese Alternatives

Looking for some vegan options? Here are tofu-based products and cashew cheese. Tofu is a good replacement for cream cheese as it does not alter the food’s taste. Cashew is another alternative, but it may be hard to find in stores. Both are suitable dairy-free substitutions for cream cheese if you are a vegan.

 Mascarpone vs. Cream Cheese: Are They Different?

The Italian, well-known cheese Mascarpone is made of heavy cream, just like cream cheese. Both have the same texture. However, according to the Webstaurant Store, Mascarpone Cream cheese contains 33% milk fat, yet mascarpone may have 60-75% milk fat (about twice as much as cream cheese!). Still, cream cheese and Mascarpone are interchangeable in many cases.

Essential Equipment for Cream Cheese Production

It is fun to make cream cheese at home, but the equipment becomes important beyond expectations when making it on a large scale. Below, you will find a series of industrial equipment necessary for making commercial cream cheese with the highest quality:

1.   High Shear Mixing & Cooking Vessels

Would you reach that uniform and creamy texture of cream cheese? Here is the high-shear mixer for you! Especially the CV Series that are energy efficient, do effective mixing and cutting and are really easy to integrate into the cream cheese production line.

2.   Multifunctional Mixers

Multifunctional mixers are among must-haves for those looking to produce the best cream cheese ever. Try the UMC Series and enjoy their short batch times, energy efficiency, and very few manual operating procedures.

3.   Boiling and Cooking Vessels

You need equipment for preparing cream cheese curds and improving product quality, like the efficient CH Series boiling and cooking vessel. Whether using functional powder, fresh curd or cheese as your basic ingredients, load into it and expect the best results.

4.   Continuous Cooking & Sterilizing Systems

Another piece of equipment to streamline the cream cheese making process. Continuous cooking and sterilizing systems, the CS UHT Series, offer an exemplary flexibility and control in the cream cheese making process and sets the stage for optimized processing.

Do you wonder where you can find all these top-notch devices for cheese production? Yasmin Trading comes to your aid. Yasmin is a trusted supplier of dairy production machinery, ready to be your partner in making ultimate quality cream cheese.

Final Thoughts

Making cream cheese is exciting. You can experience an elevated taste that comes from extra freshness when you make it by yourself. By mixing just heavy cream, cow’s milk, an acidifier like lemon juice and optionally salt, you will have the most delicious cream cheese ever. Bear in mind that homemade cream cheese’s shelf life is not as long as the commercial ones. So, enjoy it as soon as possible and before it is too late!

FAQs

1. Why is milk necessary in cream cheese making?

The milk gets very acidic and curdles when adding acidifiers like lemon juice. That’s why the protein in milk clumps up and turns into curds. Here is the starting point of cream cheese making. Simply put: lemon juice + calcium = curdled milk.

2. How should I melt cream cheese?

Cut the cream cheese into pieces, stir the small pieces into a dish, put on the boiling water and let it melt. You can use it in your sauce or with your food.

3. Can I Freeze Cream Cheese?

Yes! You can freeze cream cheese. Its texture may get grainy upon deforestation, so spreading it on bread might not work. But defrosted cream cheese still tastes great in cooking.