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Cream cheese, cheese, butter, buttermilk, whey and more. Whole Milk, Lemon Juice and Salt. You are able to experiment with the milk used as well: Combining milk and cream in equal parts instead of just using milk, or even using heavy cream alone. However, it would also up the fat levels. I thought I’d keep things super simple for the first time trying homemade cream cheese and I loved it so much that I didn’t feel the need to complicate or change the recipe in any way. This is a recipe anyone can do and then can go crazy experimenting with, if desired.

Why make your own cream cheese? I know that’s probably a question that some of you are asking, and I actually have the perfect answer. I’m not just talking about taste and texture either. I was at the store I decided to have a look at the ingredients list of some of the biggest brands of cream cheese here in the UK. E’ ingredients, gums and thickeners including the controversial carrageenan!

Homemade cream cheese simply uses lemon juice, milk and salt and is still wonderfully smooth and creamy. Heat your milk, add a coagulant, leave to curdle, drain and blend! Okay, there’s a little more to it than that, but you get the gist. The Steps: Begin by pouring the milk in a saucepan.

Heat the milk and bring it to boil over medium-high heat. As soon as it boils, add the lemon juice and then turn off the heat. Set aside for a few minutes while the milk curdles. You’ll notice curds forming and a yellow-ish liquid being left behind. Within a few minutes, all of your curds should have formed.