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🤤 Homemade Creamy Cream Cheese (2 Ingredients)

Ingredients

• 1 liter (4 cups) full-fat whole milk
• 2–3 tablespoons lemon juice or white vinegar

Optional: ¼ teaspoon salt for extra flavor.

Instructions

1. Heat the milk in a saucepan over medium heat until it just begins to simmer (do not boil).
2. Turn off the heat and stir in the lemon juice or vinegar.
3. Let it sit for 10–15 minutes until the milk curdles and separates into curds and whey.
4. Line a strainer with cheesecloth or a clean kitchen towel and pour the mixture through it.
5. Let it drain for 20–30 minutes. For a thicker cream cheese, drain longer.
6. Transfer the curds to a blender or food processor.
7. Blend for 2–5 minutes until smooth and creamy. Add a teaspoon or two of whey if needed for a softer texture.
8. Stir in salt if desired, then refrigerate for at least 2 hours before serving.

Storage

• Store in an airtight container in the refrigerator for up to 5–7 days.