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!
Homemade Cream Cheese Easy Recipe from Scratch
Ingredients
- 2 quarts half and half
- 1 package mesophilic culture
Instructions
- 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.
How much does two quarts of half and half make?
It’s going to vary a bit, I think you would get something between 2 to 2.5 pounds of final cream cheese. I will vary a bit depending on how long you allow the cheese to ferment, and how much whey you drain out of it.
Does this recipe make particularly tangy cream cheese? I like very tangy cream cheese, so just curious.
It has a bit of a tang to it.
When you hang the cheese to drain, is it still at room temperature or in the fridge? Thanks can’t wait to try this recipe.
I hang mine out at room temperature. You could do it in your fridge if you wanted.
How long does this last in the refrigerator? Is it good to freeze for baking and cooking? As if you freeze store bought cream cheese you can only use it for cooking and baking.
I have not frozen this cream cheese, so I can not say, I wouldn’t think it would be different. I have not made cheesecakes that are in the new york style, I have used this to make a cheesecake that is the ricotta style. I mostly use this for dips, bagel spread, and to make my cream cheese chicken.
On this page the amount of half and half is contradicting. Which is it?? One quart of half/half or Two quarts of half and half (shown in summary at bottom of page).
Either work. The culture will work through all of the half and half.
I have a question .What should be the room temperature for making cream cheese ?If the room is warm in summer time ,would it spoil the cheese ?
I have made this in about 65 to 75 degrees.
Just finished my first batch and it is WONDERFUL! I will add more salt at each serving though. The only thing is, it makes quite a bit of cheese. Since it only keeps for a week or so, I’m dividing up some for mom, brother and two fishing buddies! By the way, I used the two ounces of buttermilk, four drops of veal rennet and woke up in the middle of the night thinking -oh no! I forgot the packet of culture! So I added that about three hours after setting it out.