How to Make Cream Cheese at Home (No-Mixer Needed!)
This homemade cream cheese recipe is perfect for anyone who wants a smooth, creamy spread made with just milk, lemon, and salt—no mixer required! If you've been wondering how to make cream cheese at home that's delicious, budget-friendly, and free of additives, this no-fail method will become your go-to. Plus, don't miss the video tutorial at the end of this post for extra guidance.
Equipment
- 1 Saucepan or pot
- 1 Whisk or tablespoon
- 1 Fine sieve or cheesecloth
- 1 Small Mixing Bowl
- 1 Spoon or spatula
- 1 Glass storage container or bowl with lid
- Stove
Ingredients
- 1 litre full cream milk (raw milk works best, but store-bought full cream is fine)
- Juice from 1 medium juicy lemon
- ¼ tsp salt
Instructions
Boil the Milk
- Pour your 1 litre of full cream milk into a clean saucepan. Bring it to a full boil on high heat. Stir occasionally to prevent sticking. Once it starts boiling, reduce the heat slightly and let it simmer for 20–30 seconds. This ensures any potential pathogens are killed, especially if you’re using raw milk.
Add Lemon Juice
- Once the milk has simmered briefly, turn off the heat. Add the freshly squeezed lemon juice while stirring gently. You’ll notice the milk begins to curdle almost immediately—the curds (solid part) will separate from the whey (liquid).
Let It Sit
- Cover the pan and let the mixture rest for about 5 minutes. This allows the curds to form more fully and separate cleanly.
Strain the Curds
- Place a sieve or strainer over a clean bowl. Line it with a cheesecloth or use it as is if the holes are small enough. Carefully pour the curdled milk into the sieve to separate the curds from the whey. Allow the curds to drain for several minutes.
- Gently press down to remove excess liquid but don’t make it too dry—you want it moist enough to be smooth when whipped.Save the Whey!Don’t discard the whey. You can use it in smoothies, soups, or for baking. It’s rich in protein and nutrients and makes a great base for many recipes.
Mix Your Cream Cheese
- Transfer the strained curds into a clean mixing bowl. Add your 1/4 teaspoon salt (adjust to taste). Now it’s time to whip your cheese. If you don’t have a mixer, use a sturdy whisk or even the back of a large spoon. Mash and whip the curds until smooth and creamy. This might take 2–3 minutes of mixing, but it works beautifully. If it feel too dry, feel free to add a drop or two of the whey.
- If you’ve ever asked yourself how to make cream cheese without a mixer, this is the trick: consistent mashing and whisking by hand.
- The cream cheese is now ready!
Video
Notes
Storage Tips for Homemade Cream Cheese
Transfer your freshly whipped cream cheese into an airtight glass container or bowl. Cover with a lid or cling film and refrigerate. Use within 5–7 days for best flavor and freshness. Because this is a natural cheese without preservatives, it’s best enjoyed fresh.How to Use Your Homemade Cream Cheese
- Spread it on fresh bread or bagels
- Mix with herbs and garlic for a savory dip
- Use in cheesecakes or creamy sauces
- Stir into mashed potatoes for extra creaminess