5-Minute Homemade Cream Cheese

Homemade cream cheese in a blue and white dish.

Homemade 4-Ingredient Cream Cheese

Here's how you can make fresh cream cheese at home.
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Prep Time 0 mins
Cook Time 1 min
Blending 4 mins
Total Time 5 mins
Course Condiments
Cuisine American
Servings 6
Calories 115 kcal


  • food processor


  • 4 C. whole milk
  • 3 tbsp. fresh lemon juice
  • 3/4 tsp. Kosher salt
  • 1 tbsp. butter


  • In a large saucepan bring the milk to a boil.
  • Turn off the heat and add the lemon juice in 1 tablespoon at a time stirring between additions. The milk will begin to curdle and separate.
  • When the whey is clear, with a slotted spoon strain the curds into a sieve lined with several layers of cheesecloth. Drain for 2-3 minutes.
  • Place the hot curds to the food processor, add salt. Blend for 1 minute.
  • Scrape the sides and the bottom of the bowl with a spatula, add the butter. Blend for 3-4 minutes or until smooth.
  • Serve immediate or store chilled in an air-tight container for 3-5 days.


This recipe was inspired by Bigger Bolder Baking and Rafika’s Kitchen


Calories: 115kcalCarbohydrates: 8gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 324mgPotassium: 216mgFiber: 1gSugar: 8gVitamin A: 318IUVitamin C: 3mgCalcium: 179mgIron: 1mg
Keyword cream cheese, dairy, Homemade, milk, spread
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