Philly Cream Cheese

Homemade cream cheese is silky smooth and incredibly delicious

With this unbelievably easy recipe, you can create a great and fresh alternative to store­bought soft cheeses, which often are full of additives and preservatives.

Preparation time:
30 min
Cooking time:
12 h
Total time:
12 h 30 min
Recipe yield:
10 servings


  • 2 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup buttermilk
  • 1 tsp salt
    Note: makes about 350g (12 oz).
Ingredients for Cream Cheese: cream, milk, buttermilk, salt


  • pour heavy cream and milk into a pot, place it on the stove and heat it up over medium heat,
  • bring it almost to a boil (80° C / 175° F, below the boiling point it becomes steamy), stir frequently to prevent scorching,
  • once it reaches the desired temperature, remove it from the stovetop,
  • add the buttermilk and stir well to combine, cover the pot with a lid and let it sit overnight to let the curds form,
  • sprinkle the salt and use a whisk to break the curds into small pieces
  • line a fine­mesh strainer or sieve with a clean cheesecloth or coffee filter and place it over a bowl,
  • pour in the mass and transfer it all to the fridge; allow it to drain in the fridge for at least 6 hours,
  • once done, peel off the coffee filter or the cheesecloth and put the cheese in a container with tight­fitting lid.
  • Cooking process for Cream Cheese

Cream cheese storing

Cream cheese can be kept in the refrigerator for up to three days.

Philly Cream Cheese
Calories (35 grams): 121
Proteins: 2 g
Fats: 11 g
Carbs: 1 g

Published updated