How to make homemade cream cheese from scratch
Making homemade cream cheese from scratch is surprisingly simple and incredibly rewarding, requiring just two ingredients and basic kitchen equipment. This rich, tangy cream cheese surpasses store-bought versions in both flavor and freshness, giving you complete control over ingredients while connecting you to the ancient art of cheese making. Whether you’re spreading it on bagels, using it in baking, or creating savory dishes, this homemade version delivers superior taste and satisfaction.
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Why this recipe works
This homemade cream cheese succeeds because it uses the traditional fermentation process that creates the signature tangy flavor and creamy texture we love. The mesophilic culture contains specific bacteria that convert the lactose in half-and-half into lactic acid, producing the characteristic taste while naturally preserving the cheese. The slow draining process removes excess whey, concentrating flavors and achieving the perfect consistency.
Why making homemade cream cheese is worthwhile
You may ask, Why would you make your own cream cheese? Basically, you don’t do it because it is more economical.
The real reason to make your own cream cheese is to enjoy the process of crafting it. It’s so satisfying and isn’t hard. The final product you get is an excellent homemade organic cream cheese that tastes rich and tangy.
When you make DIY cream cheese from scratch, you have total control over the ingredients. Plus you don’t have to be concerned with a cream cheese shortage.
Ingredients to you will need
- Half and half
- Mesophilic culture
Ingredient Notes
Mesophilic culture is a mix of different bacteria and enzymes. I don’t know of any substitute for this for making homemade cream cheese.
You can use up to 2 gallons of half-and-half for this homemade cream cheese recipe. You do not need to increase the amount of the culture.
I have not made this recipe with heavy cream, whole milk, skim milk, or any other type of milk. I can’t speak to if that would work for those types of milk products.
Supplies & Equipment Needed for DIY Cream Cheese
For your adventure in making homemade cream cheese, you do need some supplies:
- Butter muslin (also called butter cloth), has a finer weave than cheesecloth. It is used to drain the whey from the cheese. Or you could use a flour sack towel.
- You will need a flat, shallow container. I used a 9 X 13-inch baking pan.
How to Make Homemade Cream Cheese
- Allow your half-and-half to reach room temperature. Your cheese will set more quickly if it isn’t refrigerator-chilled when you add the starter culture.
- Add half-and-half to a large container. I recommend using a 9×13-inch baking dish.
- Add the culture, sprinkling it over the top. Let it sit for about two minutes.
- Stir the mixture thoroughly with a spoon.
- Place plastic wrap over the top of the dish and let it sit on the counter for 8 to 12 hours. When the cream cheese is set, it will have a texture similar to that of yogurt. It may seem that the whole process won’t work, but here is where you wait and be patient. It can take about 10 to 12 hours for the cream cheese to set in a cooler house, so be patient.
- Place the soft cream cheese into a double-layered butter muslin.
- Gather up the cloth and twist the top. Hang it to let the whey liquid strain out of it for up to 12 hours.
- Once the whey has drained, it will have the density and texture of store-bought cream cheese.
- Transfer the cream cheese to an airtight container or press it into a block.
- Serve it in a bowl or as a block on a tray, accompanied by crackers or bagels.
This recipe makes 8 to 10 ounces of cream cheese.
Homemade Cream Cheese Variations
Once you have your delightful homemade cream cheese, you can package it into smaller containers.
- Stir in some chives or herbs for various flavors.
- Stir in jam for a nice treat for breakfast.
- Add honey, cinnamon, and walnuts for a sweet, creamy taste.
- Serve it covered in Jan’s sauce for an appetizer.
- Combine with smoked salmon or lox for a classic taste.
- You can add a pinch of salt if you prefer. Cheese salt or pickling salt works best, as both have finer grains than regular table salt.
Best Ways to Enjoy Homemade Cream Cheese
Cream cheese is perfect for that tasty schmear on your bagel, the best part of your carrot cake with cream cheese frosting, cheesecake, or the creamy cheese ingredient in dip recipes.
Don’t forget your Everything Bagel Seasoning!
How long will cream cheese from scratch last?
Store the cream cheese in an air-tight container in the fridge, where it will be suitable for a few days.
Can you freeze cream cheese?
Yes, you can. However, the texture will change dramatically, so you probably wouldn’t want to spread it on your morning bagel. Cream cheese from the freezer is best reserved for baking or any other use where its grainy texture won’t be noticeable, such as in casseroles.
Homemade Cream Cheese FAQ
Is it cheaper to make your own cream cheese?
You may ask, Why would you make your own Philadelphia cream cheese? Basically, you don’t do it because it’s more economical. However, if you are into organic eating, organic cream cheese can be pricey, so making your own cream cheese from scratch isn’t quite as expensive.
What is the main ingredient in cream cheese?
The ingredients for cream cheese are very simple, and you only need two. The main ingredient in this cream cheese recipe is half-and-half, to which you add a culture.
Can you use regular milk or skim milk to make cream cheese?
Yes, you can, but keep in mind that skim milk is better suited to making hard cheeses such as Parmesan and Romano. When making cream cheese, skim milk will not yield the rich and creamy taste you expect from cream cheese.
What culture is needed to make homemade cream cheese?
The culture used in this cream cheese recipe is a mesophilic culture.
What is mesophilic culture?
Mesophilic culture is a cheese culture best suited to work in moderate temperatures, i.e., half-and-half that is neither too hot nor too cold. It provides the proper bacterial organisms to turn half-and-half into wonderful homemade cream cheese.
Can I make cheese with yogurt or buttermilk?
Yes, you can, but it’s not recommended for a novice cheesemaker. There is some overlap between the bacteria in the mesophilic culture and the bacteria in yogurt and buttermilk. You can produce a variety of cream cheese recipes, but they won’t be the same as this one.
Would it spoil the cheese if the room is warm in the summertime?
Your homemade cream cheese will be ok with temperatures of 65 to 75 degrees Fahrenheit.
Can I make cheese with yogurt or buttermilk?
Yes. Yes, you can. Here is why I don’t entirely recommend it for the novice. Actually, you can try to make it with the ambient bacteria in the air, it could turn out, but most likely it will fail. This is how it was originally discovered thousands of years ago. Over time, our ancestors discovered that they could reproduce it by using whey as a starter, resulting in more dependable results.
I personally think if you are trying this for the first time, you should spring a couple of bucks for culture and get dependable results. I looked up the bacteria that are in both mesophilic culture and buttermilk. They are as follows.
Mesophillic culture may contain lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris
Buttermilk may contain lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.
Yes, there is some overlap. As you can see they are not the same, so sure you will produce a type of cream cheese but isn’t the recipe that I am sharing.
Best ways to use homemade cream cheese
Use homemade cream cheese in these recipes:
- Blueberry Cream Cheese Pie
- Clam Dip with Cream Cheese
- Cream Cheese Chicken
- Cream Cheese Wontons
- Grape Salad with Cream Cheese
- Honey Walnut Cream Cheese Spread
- Lemon Cream Cheese Pie
- Sausage Cream Cheese Dip
- Smoked Cream Cheese
- Strawberry Cream Cheese
- Zucchini Cake with Cream Cheese Frosting
Popular DIY Recipes
- Everything Bagel Seasoning
- Homemade Boursin Cheese
- Homemade Garlic Aioli
- Instant Pot Beef Bone Broth
Check out more of my easy dessert recipes, the best DIY recipes here on CopyKat!
Plus you’ll get great new recipes from us every week!
Homemade Cream Cheese Easy Recipe from Scratch
Ingredients
- 2 quarts half and half
- 1 package mesophilic culture
Instructions
- Allow your half and half to reach room temperature, your cheese will set more quickly if it isn’t refrigerator chilled when you add the starter culture.
- Pour half and half into a large flat container, like a 9 x 13-inch baking pan.
- Sprinkle mesophilic culture into half and half. Wait about two minutes for the culture to bloom, then stir in the culture.
- Seal the baking dish with plastic wrap. Leave the milk mixture outside on the countertop for about 8 to 12 hours, or until it begins to set up.
- The cream cheese has set up properly when it has the consistency of Greek yogurt.
- You will want to fold over the butter muslin so the fabric is double layered. Place the soft cheese into the butter muslin and hang it so the whey drains out. It may take up to 12 hours for the whey to drain out.
- Once the whey is drained out, transfer the cream cheese to an airtight container. You can serve it as-is or form it into a block.
- Store the cream cheese in the refrigerator.
where can I purchase the culture?
I got mine here. http://www.cheesemaking.com/store/p/135-Mesophilic-DS-5pack.html
can I use 0% or low fat greek yogart to make the cream cheese ?
I don’t think you can and for it to be “cream cheese”. You can make “yo cheese” which is draining the whey out of the yogurt it gets very thick, but it isn’t “cream cheese”.
Homemade Sour Cream
1 cup PLAIN WHOLE MILK GREEK YOGURT
ADD 3/4 oz strained Lemon juice (use the fruit not bottled juice)
Stir, let sit, uncovered, overnight in fridge
Italy doesn’t have sour cream either. Creme Fraiche is just too sweet. Nor do they have cheddar cheese. They do have nacho chips. I bring cheddar or Velvetta with me to make Nachos for them. They all just loved my nachos with sour cream !
Boyoboy ! You sure took the long way around ! My SIL in Italy loves cream cheese, and Italy does not have it. So i set out to make it homemade. Your method is VERY long + you have to buy culture. THERE IS AN EASY METHOD.
Ingredients:
1 large size (2lb) container of PLAIN GREEK YOGURT.
1/4 tsp salt
1 pair of knee high nylons.
Method:
1 – Stretch 1 knee high out. Tie a knot 1/3 of the way from the toe.
2 – Open yogurt container
3 – ADD 1/4 tsp salt. Stir.
4 – Put the open end of knee high over the yogurt container right up to the knot.
5 – Turn container upside down – to dump yogurt into knee high.
6- Hold up the knee high. Tie a knot where the yogurt ends.
7 – Get a pan or other container that has 2 handles. Could also use a colander
lined with foil.
Tie 1 end to 1 handle, tie the other end
to the other handle so that the yogurt
bulb/ball is suspended.
8 – Set in fridge overnight to drain.
Wake up to LUSCIOUS and thick cream cheese.
The salt makes it taste identical to Philadelphia Cream cheese.
You can use organic plain Greek yogurt.
You can eliminate the salt.
You can add stuff to your hearts delight.
You can make wonderfully inexpensive BOURSIN with this.
Mix 1 cup of your cr. cheese + 3/4 cup of UNSALTED room temp softened butter + 1/2 tsp garlic powder + 1/2 tsp finely ground dried parsley. Put it in a container, put container in fridge overnight.
Voila ! Boursin to die for !
This is not cream cheese. This is Yogurt!!!
This is not cream cheese. This is Yogurt!!!
I am certain what you made is known as “YoCheese” and it is fabulous. Cream cheese is made with a different strain of microbes. I love that style of cheese, but I was out to make cream cheese.
i need those god dam microbs lol where do they hide,
kefir is next on the list!!
I made some had couple mishaps with cheesecloth but I love love cream cheese When , was pregnant with my daughter 44yrs ago I craved it Peeled foil back ate it like a candy bar But I thought it tasted remarkably close I was surprised how much mine and Philadelphia tasted the same Hers sounds so much better But totally agree with buying the culture I’ve had to many mistakes with trying to make cheese by not using whats really needed We have nowhere to buy it I get mine cheese making supplys from Amazon I found they was most reasonable priced One thing I’ve learned you’ll always get something you can use you’ll never waste your milk Might be lotta ricotta but I’ve sure ended up with lots Some have been amazing because of my mishaps Shes right try it especially at my store a brick is $3 You’ll get alot more I added a bit of lemon juice to one of mine Made fabulous cheese cake
Wow! that is so cool, I can hardly wait to try it. I’m looking forward to your sour cream recipe.
This looks scrumptious and so easy! I wonder if I could make the cream cheese in the yogurt maker instead of letting it sit for hours on the counter?
Thanks!
I think this would be a great way to do this.
Very interesting – never knew about making cream cheese at home!
All of the cheese recipes that I have read said to not use ultra pasturized milks.
Does this not apply to cream cheese? Finding milk that is not ultra pasturized is very difficult.
For milk that isn’t ultra pasturized, I always check for the milk that is the most inexpensive, it is often not ultra pasturized.
I only have access to the ultra-pasturized (I live in a small village in Alaska). It works just fine for yogurt, even though most of the recipes I found said it wouldn’t. I haven’t tried cream cheese, yet, but I’m going to.
I have made it with ultra pasturized milk and it works well.
Stephanie, this looks great! And not scary at all, thanks for taking the plunge! I’ll be trying this soon, I think some of my recipes would be better with home-made cream cheese!
Claire! This really is easy to make. When you order from them, check out their sour cream, and some of their yogurt. No, this wasn’t a paid endorsement!
How long does this keep in the fridge?
Mine has kept up to for a week in my refrigerator. I can’t speak for how long this will stay fresh beyond 7 days.
Half and half is half heavy (whipping) cream and half whole milk, so it probably wouldn’t be too hard to find those items just about anywhere.
Do you think you’ll be writing up your recipe for ricotta anytime soon? I’d love to try making that!
I may put that recipe up. I haven’t made that recipe yet. My other dairy adventures have included homemade sour cream though, but I haven’t posted that recipe yet.
What is the yield on this? I know part of the yield depends on how long you drain it, but do you have a ballpark figure of how much it makes – 8oz, 4 oz?
I get a good 10 ounces+. I have let mine drain for up to 20 hours before placing in fridge.
You do know, don’t you that you can split that packet of culture and store what you haven’t used in the freeze?
I will definitely do that the next time. Or I will simply make more. That dawned on me on my second round of making the cream cheese. Thanks for the tip!
What is half and half and where would you buy the the mesophilic culture? I am in the UK Thanx
Half and Half I believe is light cream. I have given the link to buy the culture in the US, I bet you have some cheese making supply shops in the UK. HEre is link to one UK supplier, ask them if they can assist. Cheese making supplies in the UK
USA equivalent of one cup “half and half” IS one cup light cream, also called single cream in the UK is sometimes referred to as coffee or table cream.
half and half is 10% fat, light cream is 5% fat
woah that is easy! I’ll have to try it. I normally make my own yogurt and then use a cheese cloth and make yogurt cheese, but it’s not the same as cream cheese.
I have made the homemade yogurt too. This is pretty easy as well. It is very similar to making yocheese.
How genius are you?? It NEVER even occurred to me!!! Love all you do girl!
Well if Ruhlman wouldn’t have mentioned it, I don’t think I would have thought about it.
OMG! OMG! OMG! I love making things from scratch and items that no one would ever think of making. It’s like a personal challenge and this one is going ON TOP of my list! I love love love cream cheese as well and I am 100% sure it’s superior to my old standby. I remember getting fresh cream cheese at Tabatchniks — the Jewish deli my dad would take me to on Saturdays to pick up bagels and lox and all the fixin’s for the weekend. We’d get a block of plain and one with chives. YUM! I can’t wait to make this.
I am thinking that combined with some fresh sour cream would be heaven. I will be doing that very soon.
That looks really good!
Very cool! I make ricotta cheese all the time, but never took the next step to buy cultures. I’m missing out, aren’t I?
New England Cheese company has tons of cultures. I bought about 8 of them the other day. Lots of dairy goodness is going to be coming out of my kitchen very soon.
I must say that this is what I wnat to make for some time. I make my own bread, I make my own yogurt, and it is time for me to make my own cheese at home. But I don’t think I can find that half and half here in Turkey. So I guess I must replace it with light cream. And I will absolutely spread it on my newly baked bread. Thanks for the idea!