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Recipe: Homemade Cream Cheese

Prep Time 5 mins
Cook Time 10 mins
Drain time 15 mins
Total Time 30 mins
Course Appetizer


  • A sieve
  • A cheesecloth / muslin cloth
  • A food processor / blender


  • 2 ltrs Full Fat Milk
  • 8 tsps Lime / Lemon Juice [the juice of 2 small limes]
  • tsp Salt


  • Bring 2 ltrs of full fat1 milk to a rolling boil in a large pot/ sauce pan, and then turn off the heat.
    milk at a rolling boil
  • Immediately add 8 tsps of lime juice to the milk and stir gently. Make sure to do this when the milk is really hot!
    Adding acid to milk
  • You should soon see curds separating from the whey (little white solids separating from a pale-yellow liquid). Turn the heat off at this point and continue to stir for about 20 seconds.
  • Place a sieve over a large bowl, and line it with muslin cloth. Pour the curdled milk into the sieve and allow it to drain for about 15 – 20 mins2.   
    Sieve and Muslin cloth
  • Transfer the drained curds to a food processor and add 4 tsps of the whey; add a pinch of salt and process for 3 minutes. Stop after each minute to scrape down the sides of the food processor jar and give the cream cheese a good stir. Add a tsp more of the whey if you feel the mixture is too dense.
    Transfer curds to blender add whey
  • Here’s what the cream cheese should look like after 3 minutes of blending.
    after blending
Keyword Cream Cheese, DIY Cream Cheese, DIY Ricotta, Homemade Cream Cheese, Homemade Ricotta, Ricotta