Name: Homemade Cream Cheese: Easy & Budget-Friendly
Prep time: 290 min
Cook time: 10 min
Total time: 300 min
Ingredients: 1 ltr Milk; 4 Tbsp Greek Yogurt (or fresh yogurt); 2 Tbsp Vinegar (or lemon juice, white)

Homemade Cream Cheese: Easy & Budget-Friendly

Amrita Iyer

UpdatedJuly, 2025

5 hours

753 reads

4.67 from 6 votes

British

About Homemade Cream Cheese: Easy & Budget-Friendly

Crave incredibly creamy, dreamy cream cheese? Learn how to make a delicious homemade version with this surprisingly simple recipe, perfect for spreading, dipping, or baking!

Using just milk, vinegar, and Greek yogurt, you'll create a fresh, budget-friendly alternative to store-bought cream cheese, yielding about 250 grams of tangy goodness.

Skip the pricey imported stuff and savor the satisfaction of homemade—your taste buds (and wallet) will thank you!

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Recipe Time & More

Prep4 50

Cook10

Total5

Calories15 kcal

Serves

Served AsBreakfast

Recipe TasteSavoury

Ingredients

Dairy

▢ 1 ltr Milk
▢ 4 Tbsp Greek Yogurt or fresh yogurt

Acid

▢ 2 Tbsp Vinegar or lemon juice, white

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Instructions

In a saucepan, heat the milk over medium heat. Bring to a gentle simmer, stirring occasionally to prevent scorching.
Remove the milk from the heat and let it rest for 10 minutes. This cooling period allows the milk to reach the ideal temperature for curdling.
Slowly add 2 tablespoons of white vinegar (or lemon juice) to the warm milk, stirring constantly. The acid will cause the milk to separate into curds and whey.
Line a colander with cheesecloth or a clean kitchen towel. Carefully pour the curdled milk into the lined colander to drain the whey.
Allow the curds to drain completely, which should yield approximately 225-250 grams of cheese from 1 liter of milk. This step removes excess moisture, resulting in a creamier texture.
Transfer the drained curds to a blender or food processor. Add the Greek yogurt. Blend until the mixture is completely smooth and creamy.
Pour the blended cream cheese back into the lined colander. Let any remaining whey drip out for about an hour. This further refines the texture and removes any lingering watery consistency.
Transfer the homemade cream cheese to an airtight container and refrigerate. It will last for about a month when stored properly.

Recipe Notes

Good To Know

For a richer and smoother texture, use full-fat milk and full-fat Greek yogurt; low-fat alternatives may result in a grainier cream cheese.
If you prefer a tangier flavor profile, allow the mixture to strain and chill in the refrigerator for up to 12 hours—this extra time lets the flavors develop more depth and complexity.
To create a flavored cream cheese spread, blend in finely chopped herbs, roasted garlic, or sun-dried tomatoes once the cheese is fully strained and cooled.
Keep the whey (the liquid strained from the cheese) and store it in the refrigerator. It can be used for making soft rotis, adding to gravies, or even in future cheese making.

Expert Tips

For a perfectly smooth cream cheese, ensure the milk and yogurt are at room temperature before starting the recipe.
Line your strainer with a few layers of cheesecloth to prevent any solids from escaping into the whey.

Storage Instructions

Store your homemade cream cheese in an airtight container in the refrigerator for up to one week.
For longer storage, freeze in small portions and thaw overnight in the fridge before use.