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Homemade Cream Cheese
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Pure, creamy, and made with love, this homemade cream cheese is the real food way to elevate your baking.
Why You’ll Love This Recipe
There is something truly magical about making your own cream cheese at home, and once you try it, you will never want to go back to the store-bought version. Neetu brings you this simple, wholesome recipe that uses just a few real ingredients you likely already have in your kitchen.
This homemade cream cheese is rich in protein and healthy fats from full fat milk, cream, and buttermilk, making it a nourishing addition to your eggless baking and cooking. It contains no preservatives, no artificial additives, and no refined sugar, so you know exactly what goes into every spoonful.
- ✅ It is completely free from preservatives and artificial additives that are commonly found in store-bought cream cheese, so you are feeding your family only real, wholesome ingredients.
- ✅ This recipe is naturally eggless and gluten free, making it a wonderful option for those with dietary restrictions who still want rich, indulgent flavours in their bakes.
- ✅ The combination of full fat milk, cream, and buttermilk delivers a beautiful natural protein boost without any protein powder, staying true to the Bake With Neetu philosophy of real food nutrition.
- ✅ Making cream cheese at home is incredibly cost effective, and you can adjust the thickness and tanginess to suit your exact taste, giving you full control over your ingredients.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Dairy Base
- • 2 cups full fat milk — rich protein base
- • 1 cup buttermilk — natural acidifier
- • 2 cups cream — adds fat and richness
Finishing
- • 2 tbsp curd — thickens and sets
- • 2 tbsp cream — smooths final texture
Substitutions
| Ingredient | Swap |
|---|---|
| buttermilk | lemon juice in warm milk |
| curd | plain yogurt |
| full fat milk | whole buffalo milk for richer result |
How to Make It — Step by Step
Heat the Milk
Combine full fat milk and cream in a heavy pan and warm on low heat until just steaming, do not boil
Add the Cultures
Remove from heat, stir in buttermilk and curd gently, cover and leave undisturbed for 8 to 12 hours at room temperature
Drain the Whey
Once set, pour the mixture into a muslin cloth over a bowl and let it drain for 4 to 6 hours in the fridge
Blend Smooth
Transfer the drained solids to a blender, add 2 tbsp cream and blend until completely smooth and spreadable
Store and Use
Transfer to an airtight jar and refrigerate for up to 7 days, use in Neetu cheesecakes or as a spread
Tips for the Best Result
Start with cold cream and milk straight from the fridge for a firmer, smoother cream cheese with better texture.
Let the whey drain naturally through a muslin cloth for at least 4 to 6 hours or overnight in the fridge for a thick, spreadable consistency.
The leftover whey is full of protein and nutrients. You can use it in bread dough, smoothies, or soups instead of water.
How to Store
Frequently Asked Questions
Full fat milk gives a richer, creamier result. Low fat milk will produce a thinner, less creamy cream cheese.
It needs more draining time. Place it back in the muslin cloth and let it drain for a few more hours in the fridge.
Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, stir, and let it sit for 5 minutes.
Yes, this homemade cream cheese works beautifully in no bake cheesecakes and frosting recipes.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 2 cups of cream
- → 1 cup of buttermilk
- → 2 cups of full fat milk
- → 2 more tbsp of curd
- → 2 more tbsp of cream
Instructions
- 1. Combine full fat milk and cream in a heavy pan and warm on low heat until just steaming, do not boil
- 2. Remove from heat, stir in buttermilk and curd gently, cover and leave undisturbed for 8 to 12 hours at room temperature
- 3. Once set, pour the mixture into a muslin cloth over a bowl and let it drain for 4 to 6 hours in the fridge
- 4. Transfer the drained solids to a blender, add 2 tbsp cream and blend until completely smooth and spreadable
- 5. Transfer to an airtight jar and refrigerate for up to 7 days, use in Neetu cheesecakes or as a spread
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this homemade cream cheese a try and taste the difference that fresh, real ingredients make in every single bite. If you make it, share your creation on Instagram and tag bakewithneetu so Neetu can celebrate your kitchen win with you!
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