Homemade Cream Cheese

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A True Doomsday Prepper
Dec 29, 2012
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4 cups heavy cream

2 cups half and half

2 cups whole milk

1 tsp salt

3 tbsp white vinegar

Line 2 medium strainer with cheese cloth and place over bowls.

In a large saucepan over medium heat, combine cream, half and half, milk and salt. Bring to a boil and then reduce heat to medium low and simmer gently.

Stir in the vinegar and continue to simmer until cream mixture separates and curds appear and float to the top. Curds will begin to clump together.

Remove from heat. Scoop out curds with a slotted spoon and divide between lined sieves. When you are getting to the bottom of the pan and it's hard to scoop them out, feel free to pour all of the mixture into the sieves.

Let drain until whey is removed, at least 4 hours. This is faster if you divvy the curds up into two strainers, as opposed to one. You can also hang the cheesecloth filled with curds to encourage it to drain faster.

Once curds have the consistency of room temperature cream cheese, transfer to an airtight container and refrigerate.

Keeps for about 1 week.

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