Spreadable Cheese

This homemade spreadable cheese is a simple and satisfying way to enjoy fresh, creamy goodness without the store-bought extras. With just a few ingredients—whole milk, a little lemon juice or vinegar to curdle, and a pinch of salt—you can make a soft cheese similar to cream cheese right in your kitchen. It’s smooth, tangy, and perfect for spreading on toast, bagels, or crackers. Making it yourself means you know exactly what’s inside, and it’s ready in just a few hours. If you’re looking for a wholesome, homemade alternative to cream cheese, this recipe is an easy place to start.

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Spreadable Cheese

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Ingredients Method

Ingredients

1 gallon whole or part skim milk raw or pasteurized
1/2 cup white vinegar or 1/2 cup bottled lemon juice, or 1 tsp citric acid dissolved in 1/2 cup water
1 tsp salt
seasonings of choice I like dill, dried onions, garlic powder, sometimes a tablespoon of honey

Method

Heat the milk to 185℉, remove from heat
Add the vinegar, bottled lemon juice, or citric acid combination.
Stir well. Cover and let set undisturbed for 30 minutes.
Strain out curds and let them rest in a fine mesh strainer or cheese cloth for 15-45 minutes.
At this point you can use it as ricotta or cottage cheese in any recipe or eat fresh. Or put it in a blender with a little heavy cream and use it as cream cheese.
For spreadable cheese: mix in salt and seasonings of choice.
Put it all in a blender and blend until smooth consistency. Refrigerate and serve with crackers or bagels.