How to Make Cream Cheese

How to Make Cream Cheese

Chef John

"We're going to use plain old yogurt, a little bit of salt, and a lot of time to make an easy and incredibly delicious homemade cheese. I found some sheeps' milk yogurt at the farmers' market, but I've done this with regular cows' milk yogurt and it works beautifully. The taste is more flavorful and tangier than regular cream cheese."
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Ingredients

3 d 20 m servings 48 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high.
  2. Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
  3. Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin.
  4. Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days.
  5. Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.

Footnotes

  • Cook's Note:
  • Serve with crisp crackers or toasted bread slices, topped with a drizzle of honey and chopped pistachios.

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

Yum! Used 2% greek yoghurt, added minced garlic and chopped chives with the salt. Fantastic on French bread straight out of the oven.

Most helpful critical review

This is good

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Most positive
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Yum! Used 2% greek yoghurt, added minced garlic and chopped chives with the salt. Fantastic on French bread straight out of the oven.

This was fun to make and it really worked! Creamy and yummy. Thanks Chef John!

This is good

Want to thank you for this recipe works great for me. I only use the first part of this recipe and use pineapples. Its a great recipe love it and so does the family!

Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined. Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers ...

I make home made yogurt and used this. Excellent!!

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