How to Make Real Cream Cheese at Home Using an Instant Pot
Table of contents
Real Cream Cheese
CREAM CHEESE
Cream cheese is a smooth, soft unripened cheese that is made from cream and sometimes cow’s milk. It has a mild, slightly tangy taste and a velvety, smooth creamy texture. Cream cheese is widely used in baking, as a filling for cakes and pastries, and to make frosting, cheesecakes and other desserts. It is most commonly used as a spread on toast, bagels, and crackers, but can also be used in savory dishes to add richness or texture, such as dips and sauces. Cream cheese is believed to have originated in Europe in the late 18th century, but may date back to the Middle Ages. It was popularized in the United States in the mid-19th century and today it is a staple in many kitchens around the world.
True cream cheese is cultured from cream or a combination of cream and milk. A specific culture is added to cream and then the cream is kept warm for hours while it thickens into cream cheese. The culture for making it is a mesophilic culture (medium-loving) that thrives at medium temperatures (around 68-100 degrees F) and is destroyed at a higher temperature (around 113 degrees F). Most store bought cream cheese will be made from milk as well as cream and may have other preservatives and additives. We wanted to make cream cheese that was nothing but cream that had been cultured using the true cream cheese starter culture.
HOMEMADE CREAM CHEESE
Making homemade cream cheese turned out to be really easy and actually cost less than store bought cream cheese. More importantly, it tasted better. Plus, we knew exactly what is in it, since it was only cream and a starter culture, and we had used the best cream. We use Horizon cream since it is high quality and organic. The company is working to fight climate change, which is important when it comes to dairy products, and we just think it tastes better. The culture is from Cultures for Health. It comes as a powder in tiny packets that conveniently store for months in the refrigerator. That’s it. No sugar or additives, no preservatives or other things.
MAKING HOMEMADE CREAM CHEESE IN AN INSTANT POT
Making cream cheese was easy, especially because we used an Instant Pot. The version we use, the Instant Pot Ultra, has a yogurt setting that can be adjusted to low, where it will maintain a constant temperature of 91 degrees F. This works perfectly for making cream cheese.
Because this is a cultured product, it is important that everything is clean. We start with milk that is not near its expiration date. Remove the sealing ring on the Instant Pot lid and thoroughly wash the inner pot, the lid and the ring with very hot water and then put the ring back on the lid. The Instant Pot is then set to the yogurt setting on low and this will keep the mixture at 91 degrees F. After it reaches this temperature, we add the starter culture and then leave the cream to culture at this temperature for 12 to 24 hours. Then we strain it through a fine mesh or cheese cloth to remove the water to produce a thicker product. It is helpful to plan ahead before starting to make a batch, by figuring out what time it will be ready, so it isn’t ready at an inconvenient time. This produces a very thick and smooth cream cheese. We have also noticed that it melts faster than a store bought cream cheese and has a very natural flavor.
How to Make Real Cream Cheese
HOW MAKING CREAM CHEESE IN AN INSTANT POT FITS IN WITH OUR PLAN TO EAT BETTER
By using Horizon dairy products and making other changes, we cut our carbon footprint in half and are helping to control climate change. Also, making it in an Instant Pot is not just easier, it is a great way to use less energy. This helps us eat less meat, and also saves money.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Equipment
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 1 quart Horizon cream up to 4 quarts
- 1 package Cultures for Health cream cheese starter culture
Instructions
PREPARE THE EQUIPMENT
- Remove the sealing ring and thoroughly wash the sealing ring, inner pot and the lid with very hot water, and put the sealing ring back on. This is a cultured product so it is important that everything is clean.
GATHER AND MEASURE THE INGREDIENTS
- Add 1-4 quarts of cream to the inner pot of the Instant Pot.
CULTURE THE CREAM
- Place the lid on the Instant Pot and lock. The valve can be in either the sealed or unsealed position. Select the "yogurt" setting. The cream cheese starter culture is mesophilic, so change the setting to “low” and the time to 12 hours and push start.
- After 15 minutes, add the cream cheese starter and stir it in for a few seconds. Then replace the lid and allow the process to continue.
- After the 12 hours of culturing, allow it to remain in the Instant Pot for another 12 hours at room temperature while it continues to thicken.
STRAIN THE CHEESE
- Strain the cream cheese using a very fine mesh strainer or a cheese cloth suspended above a bowl.
- Store in the refrigerator for up to a week.
Notes
Nutrition
WHY THIS RECIPE IS SUSTAINABLE:
Check out the chart on the blog post to see how food choices affect climate change. This recipe uses responsible brands and items that are lower on the chart and the production creates less greenhouse gas.
The bagels are from Holey Roller Bagels in Santa Cruz, that are available at the farmer’s market.
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Photos by Tony Fitzgerald Photography