This is already a fairly clean cream cheese with traditional ingredients: pasteurized cow's milk, fresh cream, lactic cultures, rennet, and salt. No seed oils present. The DIY version allows control over organic sourcing and avoids industrial processing while ensuring fresher, more nutrient-dense results.
Based on: Cream cheese
· Makes approximately 24 servings (1.5 pounds)
· Serving: 1 oz (28g) - standard cream cheese serving
Why This Recipe is Seed Oil Free
Commercial Cream cheese from Original 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.
Ingredients
Organic whole milk
1 quart (946ml) · Organic Valley Whole Milk or Horizon Organic
Provides the protein base and contributes to texture and flavor development
Organic heavy cream
2 cups (473ml) · Organic Valley Heavy Whipping Cream
Creates the rich, creamy texture and high fat content characteristic of cream cheese
Mesophilic cheese culture
1/4 teaspoon (1g) · Cultures for Health Mesophilic Starter Culture
Ferments lactose into lactic acid, creating the tangy flavor and proper pH for cheese formation
Liquid rennet
1/4 teaspoon (1.25ml) · Junket Liquid Rennet or New England Cheesemaking Liquid Rennet
Coagulates milk proteins to form curds, essential for cheese structure
Sea salt
1 teaspoon (5g) · Redmond Real Salt Fine
Enhances flavor and acts as a natural preservative
Instructions
Step 1. Combine 1 quart (946ml) organic whole milk and 2 cups (473ml) organic heavy cream in a heavy-bottomed stainless steel pot. Heat gently to 72°F (22°C) - this is crucial for proper culture activation. Use a reliable thermometer as temperature control determines success.
Step 2. Sprinkle 1/4 teaspoon mesophilic culture over the milk surface and let rehydrate for 2 minutes without stirring. Then whisk gently in a figure-8 pattern for 30 seconds to distribute evenly. Cover and let ripen at 72°F for 45 minutes - the milk will develop a slight tang.
Step 3. Dilute 1/4 teaspoon liquid rennet in 2 tablespoons cool, non-chlorinated water. Add to milk and stir with an up-and-down motion for 30 seconds to ensure even distribution. Cover and let set undisturbed for 12-18 hours at room temperature until you have a firm curd that splits cleanly when cut.
Step 4. Line a fine-mesh strainer with butter muslin or 4 layers of cheesecloth. Gently ladle the curds into the lined strainer, being careful not to break them excessively. Tie the corners of the cloth to form a bundle and hang over a bowl to drain.
Step 5. Drain for 6-12 hours at room temperature, then refrigerate while still hanging for another 12-24 hours until you achieve the desired consistency - shorter for spreadable, longer for firmer texture. The whey should reduce significantly.
Step 6. Remove from cloth and place in a bowl. Add 1 teaspoon fine sea salt and mix gently with a wooden spoon until just incorporated - overmixing will make it grainy. Taste and adjust salt as needed.
Step 7. Transfer to airtight containers and refrigerate immediately. The cream cheese will continue to firm slightly as it chills. Use within 7-10 days for best quality and food safety.
Storage
Store in refrigerator in airtight containers for 7-10 days maximum. Do not freeze as texture will become grainy. Keep separated from strong-smelling foods as cream cheese readily absorbs flavors.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$0.50
Savings30%
Initial investment in cultures and rennet creates long-term savings. Organic quality and freshness justify the cost. Bulk culture purchases significantly reduce per-batch costs after the first few batches.