About the Recipe
My Homemade Cream Cheese recipe couldn't be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese.
1 Gallon of milk (i used expired whole or 2% milk)
¾-1 cup of vinegar
1 tsp salt
3-4 tsp butter
Add any spices or flavors you want (optional)
For the cream cheese, or spreadable cheese, 1 gallon of milk (I use expired whole or 2%), about 3/4-1 cup white vinegar, 1 teaspoon salt, 3-4 teaspoons butter, and a little bit of milk to thin it to desired consistency. Heat milk until it is hot (small bubbles start to form around the pan), add vinegar to hot milk and mix. Once the curds and whey have separated, remove the curds and push out as much whey as you can with a spoon. Put whey, salt, and butter in a blender. Add just a little bit of milk and blend on high. Add more milk if you need to. Add any spices or flavors you want (my favorite is jalapeños) and blend until incorporated. Or just leave it plain, it is good either way. Pour into a container with a lid. Refrigerate overnight. Dip crackers in it or spread on bread. So good!