How To Make Your Own Cream Cheese

Did you know that you can easily make your own cream cheese at home? When you make it yourself, you know that it has no added preservatives or additives. And if you use our whole Guernsey milk, you also know that your cream cheese is organic and A2A2. So good for you!

If you’ve never tried making your own cream cheese, you’re in for a treat! With just a few simple ingredients and some patience, you can create a rich, tangy, and utterly delicious homemade cream cheese using our organic Guernsey milk. Unlike store-bought options, this version is free from preservatives and additives—just pure, delicious cream cheese, the way it used to be.

Our Guernsey milk is naturally high in butterfat, giving your homemade cream cheese an extra creamy texture and a deep, satisfying flavour. Plus, it's A2A2, meaning it's easier to digest for many people compared to conventional milk. When you use organic, grass-fed Guernsey milk, you're not just getting a better taste -- you're also getting milk that's naturally rich in omega-3s, beta-carotene, and essential nutrients.

Another reason Guernsey milk stands out is its naturally golden hue, a sign of its high beta-carotene content. This gives your cream cheese a richer, more buttery taste that you won't find in store-bought versions. Because Guernsey cows produce milk with a higher percentage of solids (fat and protein), the yield is better, meaning you get more from every batch. The superior structure of Guernsey milk proteins also helps create a smoother texture, making homemade cream cheese even more indulgent.

Making cream cheese at home is surprisingly easy! All it takes is gently heating the milk, adding an acidic ingredient like lemon juice or vinegar, and letting the curds separate. After a quick strain through cheesecloth and a little blending, you have a fresh, creamy and flavourful cheese that's perfect for spreading, dipping, or cooking. No fancy equipment, no complicated steps. Make it right in your own kitchen. :)

What You'll Need:

• 4 cups of whole Guernsey milk

• 2 tbsp vinegar or lemon juice

• 1/2 tsp salt (or to taste)

• cheesecloth or clean towel

• optional: fresh dill, garlic, or any other herbs you'd like

Step-By-Step Instructions

1.Heat the milk - In a saucepan, gently heat the Guernsey milk over medium-low heat until it reaches about 185F (just before boiling). Stir occasionally to prevent scorching.

2. Add the acid - Slowly pour in the vinegar or lemon juice, stirring gently. You'll see the milk begin to curdle as the curds separate from the whey. If curdling doesn't happen right away, add a little more acid and wait a few minutes.

3. Strain the curds - Line a strainer with cheesecloth and place it over a bowl. Pour the curdled milk through the cheesecloth, letting the whey drain away. Let it sit for about an hour, or longer for a thicker consistency.

4. Blend and season - Transfer the curds to a blender or food processor, add salt, and blend until smooth and creamy. If you like, mix in fresh herbs, garlic, or even a drizzle of honey for a flavoured twist!

5.Store in an airtight container in the fridge for up to a week. Spread it on toast, stir it into pasta, or use it as a creamy dip!

And, that's it!

We hope you enjoy your homemade cream cheese! Let us know how if you make and and how you use it. We invite you to explore the rest of our website to learn more about us. :)