Recipe For Homemade Cream Cheese


This week, it’s cream cheese. It was on my list for next fall, but after last week’s 13 schmears, I thought I’d move it up. My personal verdict: buy it when it’s on sale and stock up. However, now I have a new life skill. If I had access to a cow or cream at a really good rate, perhaps I’d make it again.

1. Info for Homemade Cream Cheese

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Homemade Cream Cheese

  • 1 pint heavy cream
  • 1½ Tbsp lemon juice

3. Directions:

  1. In a double boiler, heat the cream over gently boiling water until it reaches 190 degrees. (I used a candy thermometer).
  2. Add the lemon juice and continue to stir until it thickens almost like a custard. It will coat a wooden spoon well.
  3. It will be really thick at this point.
  4. Let it cool on the counter for about half an hour, then pour into a cheese cloth lined sieve and put into the fridge for 24 hours.
  5. The next day, peel off the cheese cloth and use as desired.

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