Cream Cheese

  • Preparation 5 MIN
    Cooking 30 MIN
    Cooling 9 H
  • Servings 1
  • Makes 2 cups (500 ml)
  • Freezes
When you make your own cream cheese at home, you get a huge payback for very little work. While you wait for the cheese to strain, we suggest you get lazy (i.e., Netflix and chill)



  1. In a saucepan off the heat, whisk together all the ingredients. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture slightly thickens. Let simmer for 20 minutes. Remove from the heat and let cool for 90 minutes or until a themometre reads 104 °F (40 °C).
  2. Meanwhile, line a strainer with four layers of cheesecloth and place over a bowl. Pour the mixture into the strainer, cover with plastic wrap and let cool for 30 minutes. Refrigerate in the strainer for 8 hours or overnight.
  3. Discard the liquid whey and transfer the cream cheese to an airtight container. It will keep for 2 weeks in the refrigerator.


Add more or less salt to this recipe to match your taste. Or try flavouring the cream cheese with chives, pesto or mustard.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.