Skip the store-bought versions and make your own creamy dairy essentials right at home! These simple recipes use basic ingredients and deliver rich, fresh flavor every time.
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Homemade Butter
Ingredients:
2 cups heavy cream (preferably not ultra-pasteurized)
Optional: pinch of salt
Instructions:
1. Whip the Cream:
Add the cream to a stand mixer, food processor, or jar. Mix until it becomes whipped cream, then keep going until the butter separates from the liquid (that’s buttermilk).
2. Drain the Buttermilk:
Pour off the liquid and save it for baking if you like.
3. Rinse & Knead:
Rinse the butter under cold water and knead it with a spatula or your hands to remove any remaining buttermilk. Repeat until the water runs clear.
4. Add Salt (Optional):
Knead in a pinch of salt for flavor.
5. Store:
Transfer to an airtight container and refrigerate for up to 1 week.
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Homemade Heavy Cream (Substitute)
(Great for cooking and baking—not ideal for whipping)
Ingredients:
¾ cup whole milk
¼ cup unsalted butter, melted
Instructions:
1. Melt the butter and let it cool slightly.
2. Pour the milk into a bowl or blender.
3. Slowly whisk or blend in the melted butter until fully mixed.
Yields: About 1 cup of heavy cream substitute.
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Homemade Cream Cheese
Ingredients:
4 cups whole milk (preferably not ultra-pasteurized)
2 cups heavy cream (optional, for extra richness)
2–3 tbsp white vinegar or lemon juice
½ tsp salt (optional)
Instructions:
1. Heat the Milk:
In a saucepan, heat milk (and cream if using) over medium heat to about 185–195°F (85–90°C), stirring occasionally.
2. Add the Acid:
Remove from heat and slowly stir in vinegar or lemon juice. You’ll see curds start to form. Let it sit for 10–15 minutes.
3. Strain the Curds:
Line a colander with cheesecloth, pour in the mixture, and let it drain for 15–30 minutes (depending on how thick you like it).
4. Blend to Finish:
Transfer the curds to a food processor and blend until smooth. Add salt to taste. For a softer texture, mix in a little milk or whey.
5. Store:
Keep in an airtight container in the fridge for up to 1 week.
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Simple. Creamy. Homemade.
From buttered toast to baked dishes, these homemade dairy basics bring freshness and flavor that you just can’t get from the store.