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Homemade Cream Cheese Recipe – A Cozy Kitchen

by trends March 16, 2025, 9:05 pm 1.7k Views

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If you ever thought that homemade cream cheese was too difficult to do, this publication is proof that it could not be easier! You need four simple ingredients! The homemade cream cheese is spongy, fresh and completely delicious. Use this for these Bagel sandwiches and serve them with Café Horcata.

Homemade cream cheese with bagels on a plate.

If it is something that I love, it is breakfast at home. We agree that it is absolutely breakfast at home> Brunch. Who needs a Cariacre and expensive brunch when I can do it at home for a fraction of the price and much more delicious! I love doing everything, from my breakfast burritos, breakfast tacos to the best blueberry muffins.

If you ever want a bagel to be extended, this homemade cream cheese is an absolute necessity. Could not be simpler to do; It will surprise you, sure! Let’s get into that.

Homemade cream cheese with additions aside.

Supplies will need to make homemade cream cheese

Most of the supplies you will need to make homemade cream cheese easy to find, especially in Amazon. This is what you will need:

What is the difference between homemade cream cheese and composed in the store?

There are many things that I think are silly to make homemade. Cream cheese is not one of them. Its texture is a million times better than the cream cheese you buy in the grocery store. It is much softer, lighter, more creamy. The main difference is that the cream cheese purchased in the store usually has a rubber in the ingredients (guild gum, xanth rubber, etc.), which means that it is much thicker and more dense.

It is so good, that I will probably never return to the cream cheese bought in the store.

Homemade cheese ingredients

Dairy: We need thick cream, whole milk and milk serum.
I resign: You can use vegetable or animal rennet.
Salt: I like to use Kosher salt. That’s all!

How to make homemade cream cheese

Combine the milks. In a large pot, add the thick cream, the whole milk, the whey and the salt.
Warm up to 75 degrees F. Heat the milk mixture at this temperature.
Mix at the rennet. Add the rennet and mix everywhere. This will do so that solids separate from serum.
Let yourself stand at room temperature in a warm place. For this to really work, the temperature must be pleasant and warm.
After 14 hours, Cuele. This takes about 14 hours to separate serum and solids. Fin a sieve or strainer with a few layers of cheese. Nide it over a large bowl. Pour the mixture into the cheese.
Let it drain. This should take approximately 4 hours for tension.

Homemade cheese recipe

SUPERA SERO. It will end with serum, which is the liquid excess of the curd. Don’t throw it! Instead, use it instead of the milk serum in my milk serum cookies. The result will be divine, super tender and delicious cookies.

Homemade cream cheese in a bowl with Bars aside.

Frequent recipe questions

Can I use this homemade cream cheese for the glaze?

I adore cream cheese glaze (my brown butter cream glaze is divine). This homemade version is much softer than the cream cheese purchased in the store, so this will also make the glaze softer. I would add less thick cream in that recipe, as well as cool the glaze so that it does not melt.

What is the vegetable rennet?

For milk to coagule and form curd, it needs enzymatic properties. The vegetable rennet obtains these enzymes of vegetables such as artichokes, orgas and figs. While animals rennets obtain these enzymes from the animals intestine.

More breakfast recipes

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In a large pot, combine thick cream, whole milk, milk and salt serum. Heat to 75 degrees F. (hot to touch).
Mix the rennet making sure it is distributed evenly. Cover with a clean cooking towel and let it stand 75 degrees for 14 hours. Just one notice, I tried this once during the day and once at night. It is not surprising that the lot that sat for 14 hours during the day was much better. It was warmer and, in general, it was a better atmosphere for cream cheese.
Fin a fine mesh strainer with a few layers of cheese; And then pull it over a large bowl. Pour the cream/milk mixture in the cheese and let it stop on its own (do not work it), for approximately 4 hours to 5 hours. When it is completely drained, the final product must be a more creamy, softer and lighter version of the cream cheese to which it is probably accustomed. It remains in the refrigerator for 2 weeks.