How to Make Cream Cheese

This is dairy week of my 31 day series on homemade recipes without all the preservatives and additives you find in store bought products. Did you know you can make cream cheese at home too? Yes, you can even make cream cheese at home. You have seen how to make Greek yogurt and know the by product of yogurt is whey. There are several different recipes you can make to use whey from making yogurt. Now let’s suppose you wanted to make homemade cream cheese. This is another one of my favorite things to eat and I am going to share with you how to make cream cheese today all by yourself.

How to make Cream Cheese

Homemade Cream Cheese

Directions on How to Make Homemade Cream Cheese

1. After making a great batch of yummy homemade yogurt in a slow cooker, take about 2 cups of yogurt and place in a colander lined with cheese cloth.

2. Let this drain for about 30 min. At this point you have Greek yogurt. Scrape the bottom of the cheese cloth to get up the curd on the bottom and mix it until it is smooth.

3. Leave the cheese cloth lined colander with the yogurt inside preferably in the fridge for about 8 – 12 hours.

4. I like really thick cream cheese, so I let it sit for 12. I tried to show you how thick it comes out by holding the spoon upside down in the picture. Then tada you have cream cheese. If you start with 2 cups you will end up with a little over a cup of cream cheese, which is one block that you normally purchase at the store.

If you were like me, I never knew cream cheese came from yogurt. I never thought I could learn how to make cream cheese. This homemade version is a little more tangy than what you are used to eating. Let this rest for about a week or so in the fridge to let some of the tangy taste fade. Mine will last for several weeks in the fridge without any issues. I haven’t had any go bad yet. I use organic milk which has a longer shelf life than normal milk, so I am sure if this is why the cream cheese lasts longer. I try not to keep it past the organic milks expiration date.

This homemade cream cheese tastes great with anything you would like to make with cream cheese, but you have to wait and not eat it right away. I am going to try to make my ultimate cheese pie using this cream cheese to see if it will taste better than store bought cream cheese. You can also try Lime and Strawberry Cheesecake Smoothies. Are you excited now that you know how to make cream cheese? I know I was.

Check out my Homemade recipes page to find tons more homemade recipes to make. Follow my Pinterest board for more Homemade Recipe and Pantry Staples you can make at home Like me on Facebook to learn more about simple living.

What do you plan on doing with your homemade cream cheese?


  1. I love finding awesome recipes to make normal store bought stuff homemade! I’ve made yogurt before but I never thought of cream cheese! I would love if you would share this over at my blog hop

  2. A.MA.ZING! I never heard of making cream cheese yourself. It’s my #1 FAVORITE ALL-TIME ingredient and I’m sure I would love this. Pinning until I can make it. Congrats on being featured at Mop it up Monday. I was too – how fun is that??? Have a wonderful week ahead. Thanks so much for sharing.

  3. I love this idea! I’ve made yogurt at home in my crockpot for some time now, but it’s HIGH time I try cream cheese. My husband will be crazy about this $ saving way to get his favorite toast topper at home.

  4. Hi I found you on the Blog hop. Now following you. Please stop by and say hi when you get a minute. have a great week. :) Please check out my new Weekly Goals Blog hop. You can find it here. Would love it if you would link up with me.


  5. Plus cream cheese is used in so many recipes!

  6. wow, this is so great to know, I always make Greek yogurt and never knew it would be cream cheese if I just left it longer. Thanks!

  7. The reason your organic milk lasts longer is because it’s ultra high temperature pasteurized which actually makes it a worthless product. Read Nourishing Traditions and don’twaste your money onUHT products.

  8. Thank you so much for the recipe and the exact directions.
    We”ve finished a batch of 3 quarts in 2 days and are going to keep making it on the regular basis.
    It’s great tasting and is so good for our health!!! And not that expensive,too.
    I’ve followed each step in your recipe exactly and it turned out perfect.
    Thank you! Thank you! Thank you!!!

    • I am so glad you enjoyed making this cream cheese. Let me know if you make anything else with it. I love new recipes.

  9. Has anyone tried making something like cheesecake from the cream cheese? Mine sat in cheesecloth overnight-abt 11-12 hrs and seems the consistency of spreadable cream cheese and not brick cream cheese.

    • Nicole I have not tried to make cheesecake with it yet. I did make some Strawberry Cheesecake popsicles with it. They were a big hit at my house.

  10. wonderful issues altogether, you simply won a brand
    new reader. What may you suggest about your publish that you just made a few
    days ago? Any sure?

  11. Awesome! I need to try this. Looks like I need to start with the yogurt though…going to check that post out now, too.

  12. patricia cole says:

    I want to thank you for all these helpful recipes.

  13. This is great! I am going to make this ASAP!

  14. If you add a pinch of salt to the yog before draining it tastes exactly like Philadelphia

  15. I’m stoked that I found this recipe but am curious to know if it get as stiff as regular cream cheese. The reason I ask is because I bake cheesecakes VERY often and I question if this cream cheese will set when baked like Philadelphia. If so, I am sold!!! Anyone???

    • Anne Granger says:

      Angela, it makes a lighter, a bit more creamier cheesecake and it is very good. It sets up without any problems. This type of cream cheese is what is called Quark in Germany. Germans use Quark in much of the same way as cream cheese and sour cream. Growing up in Germany, I had many cheesecakes made this way. I also bake cheesecakes very often and I am now substituting half of the cream cheese in my regular cheesecakes. Cuts a lot calories and fat without sacrificing any of the delicious flavor.

  16. Kelly Ann says:

    I am confused. Will homemade greek yogurt turn to cream cheese if I don’t eat it quick enough? Or is it because it is kept drained that it turns to cream cheese?. Therefore once draining is done for greek yogurt and put in container it stops it from turning to cream cheese?

    • If you strain the Yogurt for 24 hrs is turns into a cheese. It makes it really thick and spreadable. If you don’t drain it is still considered Greek yogurt.

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