Make Your Own Cream Cheese with 1 Liter of Milk, Half a Lemon, and 1 Yogurt

Make Your Own Cream Cheese with 1 Liter of Milk, Half a Lemon, and 1 Yogurt

Cream cheese enhances the flavor and texture of many dishes, from pasta and sandwiches to salads. While store-bought varieties are convenient, nothing beats the taste of homemade cream cheese. With just three simple ingredients—milk, yogurt, and lemon juice—you can create delicious, fresh cheese at home. Impress your friends with this easy and nutritious recipe!

Health Benefits of Cream Cheese

A Protein Powerhouse

Cream cheese is a fantastic source of protein, providing about 36% of your daily protein needs per serving. These proteins are essential for cell repair and the production of antibodies that help fight infections.

Rich in Calcium

Cream cheese is also high in calcium, which is crucial for maintaining healthy teeth and bones. Regular consumption can support your overall bone health.

Weight Management

Fresh cheeses are nutrient-dense and filling, making them a great option for those trying to manage their weight. Their rich flavor and texture can help satisfy cravings without excessive calories.

Versatile Ingredient

Cream cheese is incredibly versatile, perfect for breakfast, lunch, snacks, and appetizers. It can be used in both sweet and savory dishes, adding a creamy richness to any meal.


  • 1 liter of milk (preferably sheep's milk for a richer flavor)
  • 1 natural, organic yogurt (unsweetened)
  • Juice from half an organic lemon

Freshly made homemade cream cheese on a wooden cutting board, garnished with a sprig of fresh herbs and lemon slices, highlighting the creamy texture and rich color


  • 1 meter of cotton wool gauze (available at most pharmacies)
  • 1 jar
  • 1 mold

Preparation Steps

  1. Heat the Milk: Slowly heat the milk in a pot over low heat for 15 minutes, ensuring it does not boil.
  2. Add Lemon and Yogurt: While the milk heats, extract the juice from half a lemon. After heating the milk, remove it from the heat and gradually stir in the yogurt and lemon juice.
  3. Rest the Mixture: Stir the mixture for a few seconds, then let it rest for at least three hours.
  4. Strain the Curds: After three hours, prepare the cotton wool gauze by folding it several times. Place it over a bowl or pot and pour the mixture through the gauze. The whey will drain into the bowl, leaving the curds behind. Press down firmly to ensure all the whey is drained.
  5. Refrigerate: Transfer the curds to a container, place a weight on top, and refrigerate for at least 30 minutes.
  6. Add Salt and Mold the Cheese: After refrigeration, remove the cotton sheet and add salt to taste if desired. Place the cheese in your chosen mold and refrigerate for another 8 hours.
  7. Serve and Enjoy: After 8 hours, remove the cheese from the mold and enjoy your homemade cream cheese!

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