17 Reviews

Mirjam, this was my first cheese-making experience, and I must thank you for making it absolutely wonderful! This is an excellent, creamy cheese, if not as tart as Philadelphia Cream Cheese. I halved your recipe and got approximately 100 grams (3 1/2 ounces) of cheese. I was worried it might be too salty, but most of the saltiness gets drained off so it comes out just right. I let the milk cool completely before straining, and I let it drip for about 8 hours. I also made Jacques Lorrain's Dill Buttermilk Bread (#636) yesterday, and gawsh, this tastes fantastic on it! Mirjam, this was one recipe I had oodles of fun making... thanks!

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Anu May 31, 2002

Definately one of the easiest recipes for homemade cream cheese I've tried. A good texture and delicate, slightly sweet flavor. When I made it again today, I added an extra 1/2 Tb of vinegar and a 1/2 Tb of lemon juice, in an effort to duplicate the tang of "Philly" cream cheese. That did seem to help, but its still not "Philly" ;) (personally I think this is better than "Philly" even without the extra "tang").

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Dee514 June 04, 2002

Great recipe. So very easy and it's delicious. I don't imagine it's really any cheaper than buying cream cheese, but what fun it was and the tangy taste is wonderful. Would probably be a good way to use up milk if you found yourself overloaded. I did drain mine in paper towels rather than muslin--seemed to do a great job. Thanks for a great recipe.

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Spoongal June 02, 2002

Wow, I cannot believe how this turned out!! it was in my opinion even better than the store-bought kind. I drained it in cheesecloth, and used whole milk... I am SO happy I found this, I will make my own cream cheese from now on! Thank you Mirj very much sharing this recipe....Kittencal:)

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Kittencal@recipezazz August 05, 2004

This is so good. First time I ever made cheese and it was so easy. This is very versatile too--I found that playing with it a little you can make it more similar to ricotta, mascarpone, or regular cream cheese, it's just a matter of using different fat-content milks, adding cream and playing with the amount of salt added. I used it to make Mrs. Knobbes Gooey Butter Cake, and it worked very nicely. Thank you Mirj!!

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Mami J November 27, 2008

This worked out great for me and I've never made any type of cheese before. I threw in some chives and salt to flavor it, and before serving I added about a teaspoon of milk to it because it had become stiff and crumbly overnite. The milk really helped to cream it back up.

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kitchen boys October 18, 2008

Mirj!! This is wonderful! My first attempt at making this didn't turn out well I think for two reasons. I don't think I let the mixture cool well enough. Secondly, I didn't have any muslin so I tried using coffee filters. They clogged and I had to fiddle with it a lot to get it to drain. I wound up putting the results into a cream soup I was making, so it was fine. My second time making this I put it in a cloth and it worked like a charm. Thank you so much for sharing this recipe!

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Gina*S March 13, 2005

Am I missing something? I've never made this before. I did the milk like they said, when I put it in the muslin bag it went right thru with nothing left in the bag. Is there something more? I just put it in the refridgerator and will see what it looks like in the morning. Very disappointed.

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plainolmelissa July 17, 2015

Very economical especially since the price of cream cheese has doubled in the last few months where I live! The second time I made it I added about 200ml of cream to the milk and it tasted much better-even better than the commercial one!!

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stevoph May 05, 2008

Nice recipe. Easy to make with good results. You can apply some weight to the top of mixture in the refrigerator and let it drain a couple of hours to make a crumbly, mild cheese.

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inmalik August 11, 2007
Homemade Cream Cheese