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Homemade Cream Cheese (Whipped & Flavored)

Making homemade cream cheese is simple, and you can easily whip it into a light, fluffy texture. Once you have the base cream cheese, you can add different flavors to suit your taste. Here’s how to make the cream cheese base and turn it into a whipped version with some fun flavor options.

Ingredients

  • 4 cups whole milk
  • 1 cup heavy cream
  • 2 tbsp white vinegar or lemon juice
  • ½ tsp salt
  • 1 tbsp plain yogurt or buttermilk, for bacterial culture

Instructions

  • Heat the Milk & Cream:
  • In a large pot, combine the whole milk and heavy cream.
  • Heat the mixture over medium heat, stirring occasionally, until it reaches 185°F (85°C). Make sure it doesn’t boil.
  • Add Acid:
  • Remove the pot from the heat and slowly add white vinegar or lemon juice, stirring gently.
  • Allow the mixture to sit for about 10-15 minutes as the curds begin to form.
  • Drain the Curds:
  • After the curds have formed, line a colander with a clean kitchen towel or cheesecloth and place it over a large bowl to catch the whey (the liquid).
  • Pour the curds into the colander, allowing the whey to drain. You can let it drain for 1-2 hours to get a firmer consistency, or for less time for a creamier texture.
  • Add Salt & Yogurt:
  • Once the cream cheese has drained to your desired consistency, transfer it to a food processor or mixing bowl.
  • Add salt and 1 tablespoon plain yogurt (or buttermilk), which will help the cream cheese culture and develop a tangy flavor. Blend until smooth.
  • At this point, you have basic homemade cream cheese! You can enjoy it plain or proceed to make it whipped and add flavors.
  • Whipping the Cream Cheese:
  • To make whipped cream cheese, simply follow these steps:
  • Chill the Cream Cheese: Ensure the cream cheese is cold but not too firm. If needed, refrigerate for 30 minutes to help it firm up.
  • Whip with a Mixer: Place the cream cheese in a stand mixer or large mixing bowl. Using the whisk attachment (or handheld electric beaters), whip the cream cheese on high speed for about 2-3 minutes until it becomes light, airy, and fluffy. Scrape the sides of the bowl as necessary to incorporate everything evenly.