My Dad’s Homemade Cream Cheese

Our plan was simple: to make homemade cream cheese using just two ingredients: milk and freshly-squeezed lemon juice. “Dad, are you sure this is going to work? You’ve made this before?” I asked him unconvinced. “Of course! Trust me, this is going to be amazing.” I still wasn’t sure. Because, you see, my dad is a lot like me when it comes to his food experiments: fearless verging on mad ;-)


0.5L full-fat milk


1. He poured half a liter (around 17 oz) of (full-fat) milk into a pot and set the heat to medium. He then told me to slice a couple of lemons and put the juice in a little cup. I did that. 

2. “OK. Now that the milk is properly approaching its boiling point, I’m going to turn it off. I want you to slowly pour the lemon juice in now. Don’t stir it. DO! NOT! STIR! IT! Just pour it in slowly. The milk will start to curdle and we’ll end up with cheese!”

3. So I did that. I poured the lemon in slowly and alas! the milk began to thicken fiercely and curdle up on top while my dad and I stared into the pot hypnotized by all the wizardry.

We waited. And we waited. And we waited.

“Dad… is it done? It looks kind of…. liquidy. Should we just try and scrape the cheesy top off?”

“No… let’s wait a bit longer. We’re not getting that much cheese. Hmmmm… this is very odd, maybe because we used lemons instead of white wine vinegar….”

“Wait. We were supposed to use white wine vinegar!?”

“Well… in theory yeah. But we’re out so…”

4. We waited for about 15 minutes and then just poured the milk through a sieve. The result was about a cup of creamy, soft, white cheese.

I was pretty impressed to be honest. But dad wasn’t “we were supposed to end up with a LOT more… but hey, this should be good. Grab a butter knife and a plate; I’ll get the oregano and bread!”

We were pretty excited to try it :-) And, like so, we sat down with our little plate of cheese, a couple of slices of fresh whole-grain-seeded bread, and this gorgeous Cretan oregano that my dad’s a massive fan of. Result? Oh! the cheese was gorgeous! Especially with the oregano on top which complemented the cheese’s lemoniness to perfection. Sure, it wasn’t a faultless attempt (we could have ended up with way more cheese) but hey hey! not bad, not bad at all :-D 

Macros per Serving: N/A

Comments for This Entry

  • Anonymous

    Mmmm, want to try this, but one question: do you think that the cottage cheese you get from this has the same nutrition facts as the milk or will the composition alter due to water and serum loss?

    June 13, 2011 at 5:17 am | Reply to this comment

  • Anna

    What a great question! you know, i have no idea? what do you think? i would imagine it’d be more concentrated than just the milk because of water loss and so on but, hey! good question! :-D I’ll try to find out :-)

    June 13, 2011 at 6:31 am | Reply to this comment

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