How to make 2 Ingredient Cream Cheese and save money!

How to Make Cream Cheese at Home with Just 2 Ingredients

If you enjoyed this video, watch my 1 ingredient butter recipe!

If you're looking for easy, low-sugar dessert recipes, download my free ebook (linked ⬇️) packed with delicious and healthy treats you’ll love!

Looking for a simple, cost-effective way to make cream cheese at home? In this video, I’ll show you how to make creamy, delicious cream cheese using only milk, lemon juice, and a pinch of salt. It’s super easy, beginner-friendly, and perfect for anyone looking to save money or enjoy homemade ingredients.

Whether you’re spreading it on bagels, baking a cheesecake, or just curious about making your own cream cheese, this recipe is for you! Why buy expensive store-bought cream cheese when you can make it yourself for a fraction of the price?

👉 Perfect for:

Budget-conscious bakers
Homemade ingredient enthusiasts
Easy, beginner-friendly recipes

Tags: homemade cream cheese, how to make cream cheese, DIY cream cheese, easy baking recipes, budget baking, baking for beginners, cream cheese recipe

[homewithbb]

So, after watching this video, do you think making cream cheese from scratch is cost-effective?

Just to recap

£1.45 for 2 litres of milk
34p for the lemons

in total i spent £1.79

[BernardProfitendieu]

I never dreamed it would be so easy! going to try it next weekend.
Tip to those who haven't heard of ultra-pasteurizing - it's raising the milk to very high temperatures to make it last longer in the refrigerator. It will be labeled as such, but sometimes that labeling is intentionally quite small --- if you see a "best buy date" and it's more than 10 days in the future, it's probably ultra-pasteurized; if you see a best buy date and it's a 4 or 6 weeks in the future, it's definitely ultra-pasteurized - boycott that nasty stuff!!

[theoldesttrees]

Really enjoying your channel so far! Very simple and helpful instructions that are practical and easy to follow.
One tip on getting the most juice from your citrus. If you roll the fruit firmly with the heel of your hand on a hard counter top, it helps break up the fibers and release more juice. It also makes it much easier to squeeze when you do cut it. I recommend putting the cutting board over a shallow plate to catch the spillage. This is especially helpful if your fruit was picked green and allowed to ripen on a shelf instead of on a tree. Blessings!

[taxdragon]

This looks great! I will add this to my arsenal of homemade food substitutions. I already have a simple substitute for cream cheese, but it takes a day or two to make. It's called "quark". Take an unopened litre of milk and let it come to room temperature. Pour it into a glass bowl (I usually use a 2 quart Pyrex bowl.) and stir in about 2 Tblsp of starter: sour cream or crème fraiche. Stir until the sour cream or crème fraiche is completely dissolved. Now cover the bowl with plastic wrap or something else to keep anything from falling into the bowl. Let it stand at room temperature for 8-36 hours. It depends on the temperature of your room. It goes faster in a warmer room. Start checking to see if it is separating and keep checking until it has. The curds should float above the yellow-green whey. Then I strain out the curds. I line a colander with a clean tea towel to strain and give it several hours or overnight in the fridge. I like your method with the blender to make it really smooth and will try that the next time I make quark. Without doing that, this is usable as a cream cheese substitute, but if you look closely, you can see the tiny curds. Add salt to taste. The quark and the whey are full of live bacteria that are healthy for your gut biome. Oh, I forgot to mention, you can use about 100 ml, of cultured buttermilk as the starter for making quark. This makes about 300 grams of quark.

As you can see, that won't usually be ready the same day, even if you start in the morning. I will try yours on a day when I need some cream cheese within a couple of hours.

[SoEffortlesslyFabulous]

Brilliant - cream cheese has become so expensive and I wanted to make pistachio frosting. Thank you.

[ellyj]

Thank you for posting this! I can't wait to try this ( :

[summerskye]

Wow! Unbelievable how easy and I know what’s in it.

[ale]

My favorite frosting is a cream cheese frosting. I might try making it with this cc. Real homemade frosting. Pumpkin whoopie pies with this would be so good. Or a pumpkin roll. I guess you can tell where I live. Thanks for the vid.

[beautybabe]

This looks amazing!! Thank you for the video 😊

[colinstobbart]

If you heat the lemons first you will get more juice out of them.

[Lilione]

I’ve made this & I do think Philadelphia cheese is a lot more tasty, but I still like making it, because it’s become so expensive in Australia.

[DeconstructingMimi]

what’s the difference between this and paneer or farmer’s cheese? is it basically the same just blended? Oh looked it up. I guess this is a kind of cheat cream cheese, but not real cream cheese and closer to farmer’s cheese. Cream cheese would be full fat milk as well as full fat cream added and then lactic acid used as the acid to curdle it, draining the whey and whipping as you did. This seems cheaper and just as delicious, like a lower fat cream cheese, although it’s not really that low fat is it ? 😂 it looks delicious!

[prayingyou]

🥪🥪🥪🥪🥪
You need a rubber spatula. Thank you ( from Michigan, Poland originally)

[ianhunkin]

Oh id add finely chopped wild garlic or alexander leaves ....shall report back, once ive made it

[MicheleWWebb]

Brilliant. I love cream cheese. Sadly, i never buy. I do buy a lot of cream cheese frosting for a simple cake. This should work.. a touch of powdered sugar, vanilla?? Cost effective.

[BreninyGeifr]

Please sharpen that knife! Blunt knives are super-dangerous

[g-r-a-e-m-e-]

I do buy cream cheese quite often, so time to try making it. The video was very good, thanks! 🤎