Yes, there's still a lack of cream cheese on store shelves as of Jan. 5, 2022. The good news is you can make cream cheese at home with no unusual ingredients, and no unusual equipment. The "weirdest" thing you'll need is either cheesecloth or a clean white handkerchief. If you've been craving cream cheese and haven't been able to find it on the shelves, pull out the food processor and let's get going on this easy cream cheese recipe.
Eight cups of milk + lemon juice + heat = about 2 cups of cream cheese once it's all said and done. But that's better than this, amirite? Empty shelves. The reason for the cream cheese shortage is not what I expected at all.
Is it the same as block cream cheese?
Yes and no. It's the same ingredients, but this cream cheese has a little more air in it thanks to spinning it through the food processor. So no, it's not as dense as the block. I would use it for spreads, dips, and everything else except a cheesecake, because obviously cheesecake relies so much on the main ingredient that it would be a bad idea to substitute. You can try it but results may vary wildly and may not make you happy.
How long does homemade cream cheese last?
Plain, up to seven days if it's kept in an airtight container in the fridge. If you add moisture-filled add-ins like scallions or red peppers, it may not keep as long before mold sets in.
Can I use heavy cream for a richer cream cheese?
Yes, you can replace up to half the milk with heavy whipping cream for a thicker, richer cream cheese. I just forgot to get heavy whipping cream so I went with all milk. Plus most people keep milk at home and don't keep heavy cream on hand, so the version I made is the simplest and most accessible.
Easy Cream Cheese
Equipment
- Cheesecloth
- Food processor or blender
Ingredients
- 8 cups whole milk (can sub in 4 cups of heavy cream for 4 cups of milk)
- 5 tablespoons lemon juice
- ½ teaspoon fine salt
Instructions
- Bring the milk to a boil over medium to medium high heat. Do NOT walk away or it will boil over and you'll hate yourself.
- Once the milk starts bubbling, remove from heat, fast.
- Stir in the lemon juice and set aside for about 10-20 minutes. The curds will separate from the whey.
- Line a large colander with the cheesecloth or white handkerchief.
- Pour the curds and whey into the cheesecloth, making sure the cloth doesn't fold in on itself. Gather the edges of the cloth and carefully keeping the curds (solids) in, gently shake it, and even squeeze to remove as much liquid as possible.
- Open the cloth and rinse the curds with fresh water. Alternately, put the curds in a fine mesh sieve and run water over them to remove any remaining whey residue. Let the curds drain, then press or squeeze to remove the moisture.
- Put the curds in a food processor or blender with the salt. Whip for 1-3 minutes, until well blended.
- Use a rubber spatula to spoon into a glass container and refrigerate until ready to use. Lasts up to 7 days.
The reason I wanted cream cheese immediately was to make this amazing bean dip, which I did! It worked well in this dip because the lightness of the cream cheese was perfect in a dip format. It melted easily into the recipe and added a delightful richness to it that I could definitely taste. Or even if I just imagined the taste, it was worth the effort of making this cheese.
Use this cream cheese in a new recipe!
