Natural Homemade Cream Cheese

Simple, inexpensive, made from ordinary products! Homemade curd cream cheese turns out very similar to store-bought, only its composition is 100% natural, without unnecessary additives. This cheese can be used to make desserts or savory snacks.
cook time: 14h
Chloe Benton
Natural Homemade Cream Cheese

Nutrition Facts (per serving)

124
Calories
11g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt (pinch) to taste
Sour cream 500 g
Kefir 500 ml

Recipe instructions

Step 1

Step 1
How to make homemade cream cheese? Prepare your food. You only need two of them — sour cream and kefir. Be especially careful when choosing them, since the taste and quality of dairy products will determine what kind of cheese you end up with. Buy the freshest sour cream and kefir, do not use stale ones in the refrigerator. Choose natural products, without vegetable fats.

Step 2

Step 2
The fat content of the ingredients can be any, just keep in mind that the weight of the original product will depend on it. With low-fat ones you will end up with less cheese. I made it with 20% sour cream and 2.5% kefir. Pour sour cream and kefir into a large bowl. Add a pinch of salt, even if you later plan to use the cheese for desserts — the salt will serve as a flavor enhancer. And for salty cheese, add to taste; for this, try the ready-made product.

Step 3

Step 3
Mix the mixture thoroughly with a whisk to combine the ingredients.

Step 4

Step 4
Take a large bowl or pan and place a colander in it. Line it with gauze folded in several layers or a linen napkin. Pour the sour cream and kefir mixture into a colander. Leave it all to stand on the counter at room temperature for 1-2 hours. Then, without tucking the ends of the fabric, put the structure in the refrigerator for 5 hours.

Step 5

Step 5
During this time, a lot of whey will drain from the mass. Drain it, you can use the whey when baking pancakes. The cheese mass itself will become much thicker. But this is not the final version yet. To make the cheese thicker, gather the edges of the napkin into the center and place a plate of a suitable size on top. Place a weight on the plate, for example, a jar of water or jam. Place in the refrigerator again, but for a longer time — from 8 to 12 hours.

Step 6

Step 6
Over time, you will get a thick, creamy product, similar to cottage cheese, with a pleasant sourness. Place it in a glass jar and put it in the refrigerator. The shelf life of this cheese is 5-7 days. I prepared it from 450 grams of sour cream and 450 ml of kefir (they sell such packages now), I got 400 grams of cheese.

Step 7

Step 7
I made sweet bagels with cheese — I spread half of them, added fresh blueberries and poured honey on them. Delicious!

Additional rubrics

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