Philadelphia cream cheese contains sorbic acid (chemical preservative), multiple synthetic gums, and synthetic vitamin A palmitate. While it's already seed oil free, a DIY version eliminates chemical preservatives and uses simple, traditional ingredients for a cleaner, more nutritious product with better flavor control.
Based on: no artificial preservatives, flavors, or dyes
· Makes approximately 20 servings
· Serving: 2 tablespoons (31g)
Why This Recipe is Seed Oil Free
Commercial no artificial preservatives, flavors, or dyes from PHILADELPHIA often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original no artificial preservatives, flavors, or dyes may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic heavy cream
480ml (2 cups) · Organic Valley Heavy Cream or Horizon Organic
Primary fat source providing the rich, creamy texture and most of the calories
Organic whole milk
240ml (1 cup) · Organic Valley Whole Milk
Balances fat content and provides protein structure for proper texture
Mesophilic cheese culture
1/4 teaspoon (1g) · Cultures for Health Mesophilic Starter Culture
Creates the tangy flavor and acidifies the mixture to form curds
Sea salt
1 teaspoon (6g) · Redmond Real Salt Fine
Enhances flavor, helps preserve naturally, and firms the texture
Organic xanthan gum
1/8 teaspoon (0.5g) · Bob's Red Mill Organic Xanthan Gum
Provides smooth texture and prevents separation without multiple synthetic gums
Instructions
Step 1. Heat 720ml combined organic milk and cream to exactly 86°F (30°C) using a thermometer - this temperature activates the culture properly. Stir gently to ensure even heating. If you overheat, let it cool down as too much heat kills the beneficial bacteria.
Step 2. Sprinkle the mesophilic culture evenly over the warm milk mixture surface. Let it sit undisturbed for 2 minutes to rehydrate, then whisk thoroughly for 30 seconds to distribute evenly. Cover and let sit at room temperature (68-72°F) for 12-24 hours until it thickens and develops a tangy smell.
Step 3. Line a fine-mesh strainer with 4 layers of cheesecloth or a nut milk bag. Pour the cultured mixture into the lined strainer set over a large bowl. The whey will drain out - save this nutritious liquid for smoothies or bread baking. Let drain for 6-12 hours at room temperature until it reaches cream cheese consistency.
Step 4. Transfer the drained cheese curds to a mixing bowl. Add 6g (1 teaspoon) Redmond Real Salt and mix thoroughly. The salt enhances flavor and acts as a natural preservative. Taste and adjust salt if needed - it should be pleasantly tangy with a slight saltiness.
Step 5. Sprinkle 0.5g (1/8 teaspoon) organic xanthan gum over the cheese mixture. Using a hand mixer or food processor, blend for 1-2 minutes until completely smooth and creamy. The xanthan gum prevents graininess and gives that commercial cream cheese texture without multiple synthetic additives.
Step 6. Transfer to clean glass jars or containers, leaving 1/4 inch headspace. Press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for at least 2 hours before using to firm up. Use within 7-10 days for best quality and safety.
Storage
Store in refrigerator for 7-10 days in airtight containers. Press plastic wrap directly on surface to prevent drying. Can be frozen for up to 3 months but texture may become slightly grainy after thawing.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.35
Savings46%
Higher upfront cost for starter cultures and xanthan gum, but these last for many batches. Long-term savings are significant, plus you get superior quality without chemical preservatives and better control over salt and flavor intensity.