This easy homemade cream cheese recipe is a delightful and easy addition to my low carb life. There’s something incredibly satisfying about making your own food from scratch. For me, knowing what ingredients go into my meals is very important and is the best reward of homemade food. With just a liter of milk and a few tablespoons of vinegar, you can create a creamy, delicious cheese that can be used in a variety of dishes. Making my own cream cheese at home ensures that I know exactly what goes into it. Store-bought versions often contain additives, preservatives, and stabilizers that you might want to avoid. By making it myself, I can control the ingredients and ensure that my food is fresh, natural, and free from unnecessary additives.
Additionally, homemade cream cheese can be customized to your taste. You can add various herbs, spices, or even sweeteners to create unique flavors tailored to your preferences. This customization makes it even more versatile and enjoyable to use in a wide range of dishes.
Easy homemade cream cheese
Equipment
- Sauce pan
- Cheese cloth
- Colander/Strainer
- Blender
Ingredients
- 1 liter of whole milk
- 3-4 tablespoons of white vinegar lemon juice can also be used
- Salt to taste optional
Instructions
- Pour the 1 liter of whole milk into a large saucepan.
- Heat the milk over medium heat until it reaches about 85-90°C (185-195°F), stirring occasionally to prevent scorching.
- Remove the milk from the heat and add 3 tablespoons of white vinegar, stirring gently. If the milk doesn’t curdle sufficiently, add another tablespoon of vinegar.
- Allow the mixture to sit undisturbed for about 10-15 minutes, letting the curds separate from the whey.
- Line a colander with a cheesecloth or a clean kitchen towel.
- Pour the curdled milk into the colander to strain out the whey. Let it drain for 30-60 minutes, depending on your desired consistency.
- Transfer the drained curds to a food processor or blender.
- Add a pinch of salt if desired, and blend until smooth and creamy. You can add back a tablespoon or two of whey if needed to achieve the right consistency.
- Place the cream cheese in an airtight container and refrigerate. It will keep for about a week.
Notes
Calories: 50 kcal
Total Fat: 5 g
Total Carbohydrates: 1 g
Sugars: 1 g
Protein: 1 g From 1 liter of whole milk, you can expect to yield approximately 200-250 grams of cream cheese. The exact amount may vary depending on how much whey is drained off and how long you let the curds drain. Store your homemade cream cheese in an airtight container in the refrigerator, and it will last for about a week.
How I use my easy homemade cream cheese in low carb cooking
Those following a low carb diet like keto or banting will appreciate having a simple recipe like this in their kitchens. it is a fantastic substitute for carb-heavy ingredients. Here are some ideas:
- Creamy Sauces: Use cream cheese to make creamy sauces for vegetables, chicken, or fish. It’s a great alternative to flour-thickened sauces and adds rich flavor without the carbs.
- Desserts: Create low-carb desserts like cheesecake, mousse, or fat bombs using cream cheese as the base. It’s a delicious way to satisfy your sweet tooth while sticking to your diet.
- Stuffed Vegetables: Fill bell peppers, mushrooms, or zucchini with a cream cheese-based filling. It’s a tasty and low-carb way to enjoy your favorite stuffed vegetables.
Homemade cream cheese is a versatile, delicious, and healthful addition to any kitchen, especially for those following low-carb diets like Banting and keto. Its rich, creamy texture and minimal carbohydrate content make it an excellent choice for adding flavor and creaminess to your meals without compromising your dietary goals.
Whether you’re using it to enhance your breakfast, lunch, dinner, or dessert, homemade cream cheese is sure to become a staple in your home. So, give it a try and enjoy the many benefits of this delightful homemade cheese. Share your favorite ways to use homemade cream cheese in the comments below.