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How to Make Homemade Cream Cheese (4 Ingredients)

Drain in the refrigerator. Gather up the sides of the cheesecloth into a bundle, twist the bundle a few times, and tie closed with kitchen twine. Suspend over the now-empty bowl so that the bundle does not touch the bottom of the bowl (one way is to tie the bundle onto a chopstick and lay the chopstick across the top of the bowl). Refrigerate until no more whey drips and the cheese is your desired consistency, 1 1/2 to 2 hours.

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