This commercial cream cheese spread is already seed oil-free but uses conventional dairy and likely refined salt. The DIY version upgrades to grass-fed organic dairy, unrefined sea salt, and organic cultures for superior nutrition and flavor without any synthetic additives.
Based on: Cream Cheese Spread
· Makes approximately 16 servings
· Serving: 2 tablespoons (31g)
Why This Recipe is Seed Oil Free
Commercial Cream Cheese Spread 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 Cream Cheese Spread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic heavy cream
480ml (2 cups) · Organic Valley Grass-Fed Heavy Whipping Cream
Primary base providing rich flavor and creamy texture through culturing
Cheese culture starter
1/4 teaspoon · Cultures for Health Cheese Making Culture
Contains beneficial bacteria to ferment the cream into tangy cream cheese
Unrefined sea salt
1/2 teaspoon (3g) · Redmond Real Salt Fine
Enhances flavor and acts as natural preservative while providing trace minerals
Organic guar gum (optional)
1/8 teaspoon (0.5g) · Anthony's Organic Guar Gum
Provides slight thickening and stability, though homemade version may not need it
Instructions
Step 1. Heat 480ml (2 cups) organic heavy cream in a heavy-bottomed saucepan to exactly 85°F (29°C), using a digital thermometer for accuracy. This temperature is critical - too hot kills the culture, too cool prevents proper activation.
Step 2. Remove from heat and whisk in 1/4 teaspoon cheese culture starter until completely dissolved (about 1-2 minutes of gentle whisking). The mixture should look uniform with no visible culture granules floating.
Step 3. Cover the pan with a clean kitchen towel and let sit undisturbed at room temperature (68-72°F) for 12-24 hours. The cream will gradually thicken and develop a tangy aroma as beneficial bacteria ferment the natural sugars.
Step 4. After culturing, the cream should coat a spoon and have a pleasantly sour smell. Line a fine-mesh strainer with 2 layers of cheesecloth and pour the cultured cream through it. Place strainer over a bowl.
Step 5. Sprinkle 1/2 teaspoon Redmond Real Salt evenly over the draining mixture and gently fold it in with a wooden spoon. Place the setup in refrigerator and let drain for 6-8 hours until desired thickness is reached.
Step 6. Transfer the finished cream cheese to a clean container. If you prefer a slightly thicker consistency, whisk in 1/8 teaspoon organic guar gum until smooth. Taste and adjust salt if needed. Store covered in refrigerator for up to 10 days.
Storage
Store in refrigerator in airtight container for up to 10 days. Do not freeze as texture will break down. Use clean utensils to prevent contamination.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$0.89
Savings49%
Higher upfront cost due to quality organic ingredients, but cultures and seasonings last many batches. Long-term savings are substantial plus superior nutrition from grass-fed dairy.