Cream Cheese

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Is this cheese really different? Yes. Unless you have lingered over a mouthful of homemade cream cheese, you can have no idea of its distinctive qualities: suaveness; a rich, matured cream flavor; delicacy of texture; and a pale-cream rather than chalky color. It is somewhat softer than commercial cream cheese, but it is richer, with body derived from butterfat rather than the gummy additives that many manufacturers use, together with skim milk, in their cream cheese. To make it you