Homemade cream cheese

By Amy Rosen
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Did you know that such a thing was even possible? I leapt with joy when I first perfected this recipe, but thinking it was just a fluke, I made it three more times—with the same luscious results, then one more time for good measure. Can you imagine how impressed everyone will be to learn you made homemade cream cheese? “Get out of town!” they’ll all shout. Little will they know it takes only about five minutes to make before draining overnight.



  • 1 cup whipping cream
  • 1 cup milk
  • 1-1/4 cups 2% plain yogurt
  • 1/2 teaspoon kosher salt
  • 3 tablespoons white vinegar


  1. In a saucepan over medium heat, whisk together the cream, milk, yogurt and salt. Bring to a boil, stirring constantly and making sure it doesn’t boil over, for about two minutes. Add the vinegar, bring up to a rolling boil for 30 seconds, then lower the heat and let simmer for three minutes more. Remove from the heat and let cool for one hour.
  2. Line a fine-mesh strainer with a clean cotton tea towel and place over a medium bowl. Pour the mixture into the lined strainer and cover with plastic wrap. Place in the fridge and let drain overnight.
  3. Discard the liquid from the bowl and spoon your gorgeous, tangy cream cheese into an airtight container, stirring until smooth. It will keep in the fridge for up to two weeks.


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Kosher Style

This recipe appears in Kosher Style (© 2019)

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