Homemade Cream Cheese

From: Mami Janine

On Nov 27, 2008

This is so good. First time I ever made cheese and it was so easy. This is very versatile too--I found that playing with it a little you can make it more similar to ricotta, mascarpone, or regular cream cheese, it's just a matter of using different fat-content milks, adding cream and playing with the amount of salt added. I used it to make Mrs. Knobbes Gooey Butter Cake, and it worked very nicely. Thank you Mirj!!

From: kitchen boys

On Oct 18, 2008

This worked out great for me and I've never made any type of cheese before. I threw in some chives and salt to flavor it, and before serving I added about a teaspoon of milk to it because it had become stiff and crumbly overnite. The milk really helped to cream it back up.

From: Dee514

On Jun 4, 2002

Definately one of the easiest recipes for homemade cream cheese I've tried. A good texture and delicate, slightly sweet flavor. When I made it again today, I added an extra 1/2 Tb of vinegar and a 1/2 Tb of lemon juice, in an effort to duplicate the tang of "Philly" cream cheese. That did seem to help, but its still not "Philly" (personally I think this is better than "Philly" even without the extra "tang").

From: Anu

On May 31, 2002

Mirjam, this was my first cheese-making experience, and I must thank you for making it absolutely wonderful! This is an excellent, creamy cheese, if not as tart as Philadelphia Cream Cheese. I halved your recipe and got approximately 100 grams (3 1/2 ounces) of cheese. I was worried it might be too salty, but most of the saltiness gets drained off so it comes out just right. I let the milk cool completely before straining, and I let it drip for about 8 hours. I also made Jacques Lorrain's Dill Buttermilk Bread (#636) yesterday, and gawsh, this tastes fantastic on it! Mirjam, this was one recipe I had oodles of fun making... thanks!