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How to Make Cream Cheese

January 5, 2013 Amy 39 Comments

This is dairy week of my 31 day series on homemade recipes without all the preservatives and additives you find in store bought products. Did you know you can make cream cheese at home too? Yes, you can even make cream cheese at home. You have seen how to make Greek yogurt and know the by product of yogurt is whey. There are several different recipes you can make to use whey from making yogurt. Now let’s suppose you wanted to make homemade cream cheese. This is another one of my favorite things to eat and I am going to share with you how to make cream cheese today all by yourself.

How to make Cream Cheese

Homemade Cream Cheese

Directions on How to Make Homemade Cream Cheese

1. After making a great batch of yummy homemade yogurt in a slow cooker, take about 2 cups of yogurt and place in a colander lined with cheese cloth.

2. Let this drain for about 30 min. At this point you have Greek yogurt. Scrape the bottom of the cheese cloth to get up the curd on the bottom and mix it until it is smooth.

3. Leave the cheese cloth lined colander with the yogurt inside preferably in the fridge for about 8 – 12 hours.

4. I like really thick cream cheese, so I let it sit for 12. I tried to show you how thick it comes out by holding the spoon upside down in the picture. Then tada you have cream cheese. If you start with 2 cups you will end up with a little over a cup of cream cheese, which is one block that you normally purchase at the store.

If you were like me, I never knew cream cheese came from yogurt. I never thought I could learn how to make cream cheese. This homemade version is a little more tangy than what you are used to eating. Let this rest for about a week or so in the fridge to let some of the tangy taste fade. Mine will last for several weeks in the fridge without any issues. I haven’t had any go bad yet. I use organic milk which has a longer shelf life than normal milk, so I am sure if this is why the cream cheese lasts longer. I try not to keep it past the organic milks expiration date.

This homemade cream cheese tastes great with anything you would like to make with cream cheese, but you have to wait and not eat it right away. I am going to try to make my ultimate cheese pie using this cream cheese to see if it will taste better than store bought cream cheese. You can also try Lime and Strawberry Cheesecake Smoothies. Are you excited now that you know how to make cream cheese? I know I was.

Check out my Homemade recipes page to find tons more homemade recipes to make. Follow my Pinterest board for more Homemade Recipe and Pantry Staples you can make at home Like me on Facebook to learn more about simple living.

What do you plan on doing with your homemade cream cheese?

Dairy, Homemade, Homemade Recipes, Sides cheese, cream cheese, homemade, milk, yogurt

About Amy

Amy Greene has a passion for creating items from scratch. She created Mainly Homemade to inspire families to cook homemade meals and create homemade crafts to create lifelong family memories. Receive creative family memories in your inbox.

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Comments

  1. Amy @ A Blossoming Life says

    January 6, 2013 at 4:30 pm

    I love finding awesome recipes to make normal store bought stuff homemade! I’ve made yogurt before but I never thought of cream cheese! I would love if you would share this over at my blog hop http://www.ablossominglife.com/2013/01/frugal-crafty-home-hop-5.html

    Reply
  2. The Better Baker says

    January 13, 2013 at 1:45 pm

    A.MA.ZING! I never heard of making cream cheese yourself. It’s my #1 FAVORITE ALL-TIME ingredient and I’m sure I would love this. Pinning until I can make it. Congrats on being featured at Mop it up Monday. I was too – how fun is that??? Have a wonderful week ahead. Thanks so much for sharing.

    Reply
  3. Jelli says

    January 13, 2013 at 2:23 pm

    I love this idea! I’ve made yogurt at home in my crockpot for some time now, but it’s HIGH time I try cream cheese. My husband will be crazy about this $ saving way to get his favorite toast topper at home.

    Reply
  4. Life according to Lenetta says

    January 15, 2013 at 12:12 am

    Hi I found you on the Blog hop. Now following you. Please stop by and say hi when you get a minute. have a great week. 🙂 Please check out my new Weekly Goals Blog hop. You can find it here. http://lenettacarnes.blogspot.com/2013/01/weekly-goals-linkup.html#more Would love it if you would link up with me.

    Lenetta

    Reply
  5. Heather Buen - Dallas Single Mom says

    February 28, 2013 at 9:29 am

    Plus cream cheese is used in so many recipes!

    Reply
  6. eliyafa says

    April 28, 2013 at 2:44 am

    wow, this is so great to know, I always make Greek yogurt and never knew it would be cream cheese if I just left it longer. Thanks!

    Reply
  7. lia says

    June 7, 2013 at 7:43 pm

    The reason your organic milk lasts longer is because it’s ultra high temperature pasteurized which actually makes it a worthless product. Read Nourishing Traditions and don’twaste your money onUHT products.

    Reply
    • Amy says

      June 8, 2013 at 11:36 am

      I never knew that. This is good to know.

      Reply
  8. Lena says

    June 24, 2013 at 11:13 pm

    Thank you so much for the recipe and the exact directions.
    We”ve finished a batch of 3 quarts in 2 days and are going to keep making it on the regular basis.
    It’s great tasting and is so good for our health!!! And not that expensive,too.
    I’ve followed each step in your recipe exactly and it turned out perfect.
    Thank you! Thank you! Thank you!!!

    Reply
    • Amy says

      June 27, 2013 at 3:38 pm

      I am so glad you enjoyed making this cream cheese. Let me know if you make anything else with it. I love new recipes.

      Reply
  9. nicole says

    July 23, 2013 at 8:36 am

    Has anyone tried making something like cheesecake from the cream cheese? Mine sat in cheesecloth overnight-abt 11-12 hrs and seems the consistency of spreadable cream cheese and not brick cream cheese.

    Reply
    • Amy says

      July 23, 2013 at 8:57 am

      Nicole I have not tried to make cheesecake with it yet. I did make some Strawberry Cheesecake popsicles with it. They were a big hit at my house.

      Reply
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    September 22, 2013 at 10:01 pm

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  11. Carrie says

    June 29, 2014 at 7:11 pm

    Awesome! I need to try this. Looks like I need to start with the yogurt though…going to check that post out now, too.

    Reply
  12. patricia cole says

    July 20, 2014 at 5:06 am

    I want to thank you for all these helpful recipes.

    Reply
  13. Gena says

    July 21, 2014 at 10:24 pm

    This is great! I am going to make this ASAP!

    Reply
    • Amy says

      August 20, 2014 at 9:36 pm

      Please do try this. You can even use plain yogurt from the store. It is so easy!

      Reply
  14. Ruby says

    December 19, 2014 at 9:43 pm

    If you add a pinch of salt to the yog before draining it tastes exactly like Philadelphia

    Reply
  15. Angela says

    February 12, 2015 at 7:11 pm

    I’m stoked that I found this recipe but am curious to know if it get as stiff as regular cream cheese. The reason I ask is because I bake cheesecakes VERY often and I question if this cream cheese will set when baked like Philadelphia. If so, I am sold!!! Anyone???

    Reply
    • Anne Granger says

      March 1, 2015 at 10:32 pm

      Angela, it makes a lighter, a bit more creamier cheesecake and it is very good. It sets up without any problems. This type of cream cheese is what is called Quark in Germany. Germans use Quark in much of the same way as cream cheese and sour cream. Growing up in Germany, I had many cheesecakes made this way. I also bake cheesecakes very often and I am now substituting half of the cream cheese in my regular cheesecakes. Cuts a lot calories and fat without sacrificing any of the delicious flavor.

      Reply
  16. Kelly Ann says

    May 20, 2015 at 8:20 am

    I am confused. Will homemade greek yogurt turn to cream cheese if I don’t eat it quick enough? Or is it because it is kept drained that it turns to cream cheese?. Therefore once draining is done for greek yogurt and put in container it stops it from turning to cream cheese?

    Reply
    • Amy says

      May 21, 2015 at 8:28 am

      If you strain the Yogurt for 24 hrs is turns into a cheese. It makes it really thick and spreadable. If you don’t drain it is still considered Greek yogurt.

      Reply
  17. Jessica says

    October 10, 2015 at 11:56 am

    I make homemade whey from yogurt to use in homemade baby formula, but I never knew what to do with the leftover curds. Thanks for sharing this!

    Reply
  18. Heaven says

    October 14, 2015 at 1:58 pm

    Good grief. I had no idea it could be so simple. Thanks for sharing! Stopping by from Create and Share. Pinned and following you there!

    Reply
  19. Abby says

    October 15, 2015 at 6:13 pm

    I had no idea cream cheese was so easy to make at home. Yogurt, yes, and a few different soft cheeses, but for some reason I never considered cream cheese. Thanks for sharing!

    I’m hosting a link party over on my blog and we’d love for you to link up with us! http://winsteadwandering.com/alder-collective-link-party-no-2/

    Reply
  20. Shara says

    January 26, 2016 at 9:41 pm

    A friend just sent me the link to your homemade yogurt recipe, I have my first batch in the slow cooker now, thanks!
    What you are making here is actually yogurt cheese or labneh. You can use it in place of cream cheese in most circumstances but they aren’t the same thing.
    A great way to use labneh is to marinate it in oil and herbs:
    http://www.delicious.com.au/recipes/labne-marinated-yoghurt-cheese-balls/3cbe4eb2-6564-41df-8100-ccf2e21eedc1
    Real cream cheese is made with a culture or cultured buttermilk and sometimes rennet. Here is a recipe without rennet
    http://www.delicious.com.au/recipes/labne-marinated-yoghurt-cheese-balls/3cbe4eb2-6564-41df-8100-ccf2e21eedc1
    Have you ever tried homemade ricotta? It is fun, easy and delicious!

    Reply
  21. TrisOuzts says

    July 18, 2016 at 9:21 pm

    Do you have a rough estimate of how many calories would be in this?

    Reply
    • Amy says

      July 19, 2016 at 9:51 am

      I do not, but is is far less than regular cream cheese.

      Reply
  22. Amanda says

    November 15, 2019 at 11:20 am

    I can NOT wait to give this a try!! Quick question though … I make Greek yogurt in my instant pot. Milk, sweetened condensed milk, and a Greek yogurt starter. Could I use this yogurt to make the cream cheese? If so would I start at hour direction that mentions Greek yogurt and continue on from there

    Thank you,

    Reply
    • Amy says

      November 16, 2019 at 9:49 am

      I am so glad you make your own Greek yogurt Amanda. The most important part is letting it set to drain for 12 hours. This makes a firm yogurt cheese. Please post pictures and tag me @mainlyhomemade or Use the hashtag #mainlyhomemade. I can’t wait to see how yours turns out!

      Reply

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