Making your own cream cheese in the Instant Pot is easier than you think! This creamy, tangy spread is fresher, richer, and more customizable than store-bought, and it only takes a few simple ingredients. Perfect for bagels, dips, desserts, and more.
Ingredients
- 1 litre (4 cups) whole milk
- 2 tbsp lemon juice or white vinegar
- ½ tsp salt (optional, adjust to taste)
How To Make Instant Pot Cream Cheese
- Set Up Instant Pot – Pour the whole milk into your Instant Pot and close the lid. Set it to Yogurt mode and heat until the milk reaches about 80°C (180°F).
- Curdle the Milk – Once heated, add lemon juice (or vinegar) and stir gently. Let it sit for 10 minutes to curdle. You’ll see curds forming and whey separating.
- Strain the Curds – Line a sieve with cheesecloth and pour the mixture through to separate the whey from the curds.
- Press & Blend – Gather the cheesecloth edges, squeeze out excess liquid, and transfer the curds to a blender or food processor. Blend until smooth and creamy.
- Season & Chill – Add salt (optional) and blend again. Store in an airtight container in the fridge for at least 2 hours before serving.
You Must Know
- Using whole milk gives the creamiest texture.
- Lemon juice makes the cheese slightly tangier than vinegar.
- Fresh cream cheese lasts up to 1 week in the fridge.
Topping Variations
- Herb & Garlic – Mix in minced garlic, chives, parsley, and dill.
- Sweet Berry – Blend in strawberry, blueberry, or raspberry puree.
- Spicy Jalapeño – Add diced pickled jalapeños for a kick.
- Honey & Nut – Drizzle with honey and sprinkle crushed walnuts.
Make It A Meal
- Spread on bagels with smoked salmon.
- Use as a base for creamy pasta sauces.
- Fill into stuffed chicken breasts or pastries.
- Pair with crackers and veggies for a snack platter.
Pro Tips
- For extra creaminess, blend in 2–3 tbsp heavy cream.
- Always heat milk slowly to avoid scorching.
- Use non-reactive cookware to prevent off-flavours.
- Save the leftover whey—it’s great for baking bread or making soups.
Recipe FAQs
Q: Can I use skim or low-fat milk?
A: Yes, but the texture will be less creamy and slightly grainier.
Q: Can I freeze homemade cream cheese?
A: You can, but freezing changes the texture—best for cooking, not spreading.
Q: How can I make it lactose-free?
A: Use lactose-free whole milk; the method remains the same.
Q: Can I make it without cheesecloth?
A: Yes, use a clean tea towel or fine mesh strainer instead.
