Creamy staples made simple

Ouadie Rhabbouron

Cream Cheese: Soft, Spreadable, and Fresh

Homemade cream cheese is lighter and fresher than most store versions, with a clean dairy flavor.

What Cream Cheese Is

Cream cheese is made by thickening milk and cream with acid, then draining until smooth and spreadable.

Basic Ingredients

  • Milk

  • Cream

  • Acid (lemon juice or vinegar)

  • Salt

Simple Process

  1. Heat milk and cream gently.

  2. Add acid to curdle.

  3. Strain through cloth.

  4. Blend until smooth.

Texture Control

  • Short drain = softer, whipped texture

  • Longer drain = thicker, firmer cream cheese

How to Use It

  • Bagels and toast

  • Frostings and desserts

  • Savory spreads and dips

Storage

Use within 5–7 days for best freshness.

Heavy Cream: What You Can (and Can’t) Make at Home

Heavy cream is the one staple that can’t truly be replicated from scratch unless you have access to fresh milk with cream still intact. However, you can make excellent substitutes for cooking and baking.

What Heavy Cream Is

Heavy cream is the high-fat portion skimmed from fresh milk.

Practical Homemade Alternatives

For most recipes, you can mix:

  • Milk + melted butter

  • Milk + oil

  • Milk + cornstarch (for thickening, not whipping)

These won’t whip like real cream but work well in soups, sauces, and baking.

When Substitutes Work Best

  • Creamy sauces

  • Soups and stews

  • Baking recipes that don’t rely on whipping

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