Cream Cheese
Cream Cheese
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Cream Cheese

30 MIN
9 H
2 cups (500 ml)



  1. In a saucepan off the heat, whisk together all the ingredients. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture slightly thickens. Let simmer for 2 minutes. Remove from the heat and let cool for 90 minutes or until a themometre reads 104 °F (40 °C).
  2. Meanwhile, line a strainer with four layers of cheesecloth and place over a bowl. Pour the mixture into the strainer, cover with plastic wrap and let cool for 30 minutes. Refrigerate in the strainer for 8 hours or overnight.
  3. Discard the liquid whey and transfer the cream cheese to an airtight container. It will keep for 2 weeks in the refrigerator.


Add more or less salt to this recipe to match your taste. Or try flavouring the cream cheese with chives, pesto or mustard.

Good with...


  1. I expect zi could make half a recipe successfully?

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.