Cream Cheese
A simple, homemade low-fat cream cheese using just milk and lemon juice. It's tangy, spreadable, and perfect for bagels or muffins, with significantly less fat than the store-bought version.
For 8 servings
Heat and curdle the milk
- Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching.
- Once boiling, turn off the heat and stir in the lemon juice.
- Let the pot sit undisturbed for 5-10 minutes. You will see the milk curdle and separate into solid white curds and thin, yellowish whey.
Strain the curds
- Line a colander or sieve with a double layer of cheesecloth and place it over a large bowl.
- Carefully pour the curdled milk mixture into the cheesecloth-lined colander.
- Let it drain for about 15-20 minutes. The whey will collect in the bowl below (you can save it for other recipes).
Create the cream cheese
- Gather the corners of the cheesecloth and gently squeeze to remove as much excess whey as possible. The more you squeeze, the thicker your cream cheese will be.
- Transfer the solid curds from the cheesecloth to a food processor or blender.
- Add the salt and blend until completely smooth and creamy. If it's too thick, add 1 teaspoon of the reserved whey or milk at a time until you reach your desired consistency.
Chill and serve
- Transfer the cream cheese to an airtight container.
- Refrigerate for at least 2 hours to allow it to firm up and the flavors to meld.
- Serve chilled on muffins, bagels, or toast.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a tangier flavor, you can use plain low-fat yogurt instead of lemon juice to curdle the milk.
- 2Don't discard the whey! It's nutritious and can be used in smoothies, soups, or for baking bread.
- 3For a thicker, more authentic cream cheese texture, let the curds hang in the cheesecloth over the bowl in the refrigerator for 4-6 hours.
- 4Mix in fresh herbs like chives, dill, or garlic powder after blending for a savory herb and garlic cream cheese.
Adapt it for your goals.
Quick
For a faster version, simply strain 2 cups of low-fat Greek yogurt through cheesecloth for 4-6 hours in the fridge. This method, known as making labneh, yields a similar result with no cooking.
healthyHealthy
To boost the flavor without adding fat, blend in roasted garlic, fresh chives, or a pinch of smoked paprika.
veganVegan
Use unsweetened soy milk or almond milk and curdle with lemon juice. The yield may be slightly lower. Blend with a tablespoon of nutritional yeast for a cheesy flavor.
Why this is on our healthy list.
Lower in Fat and Calories
By using 2% milk, this recipe significantly reduces the saturated fat and overall calorie content compared to traditional cream cheese made from heavy cream.
Good Source of Protein
Milk is an excellent source of high-quality protein, which is essential for muscle repair, immune function, and feeling full.
No Additives or Preservatives
Making your own cream cheese means you control the ingredients. This recipe is free from the gums, stabilizers, and preservatives often found in commercial products.
Frequently asked questions
Yes, it's a healthier alternative to full-fat store-bought versions. It's lower in calories and saturated fat, contains no preservatives or additives, and is a good source of protein from milk.