Feeling The Cream Cheese Shortage? Here’s How To Make Your Own At Home

Cream cheese plays a big role in the holiday season. From festive Christmas cheesecakes to lox and bagels on New Year’s Day, we all really appreciate that schmear.

But in recent weeks, something rather concerning has occurred. Like many items on grocery shelves, cream cheese has been in short supply. This has led to all sorts of creativity, from trying new family recipes sans everyone’s favorite spreadable cheese to attempts to find viable alternatives.

What is happening?

For starters, there’s no denying a shortage is real and is happening. “There is a shortage due to both the shortage of staff and the delays on supply, which in turn has increased pricing from our vendors substantially,” said  Melanie Frost, COO at Ess-a-Bagel, a popular New York City-based bagel chain.

While Frost says that Ess-a-Bagel hasn’t been impacted by the ongoing shortage because they make homemade cream cheese in-house, for those looking to make cream cheese at home while their local grocery shelves are feeling the scarcity, it’s also good time to look into trying other options – like tofu spreads or similar cream cheese alternatives. “Again this is a good time to explore what other things you can put on a bagel. Melt other cheeses and combine them with other products,” said Frost.

Getting started

But sometimes, there’s just nothing like having a lox on a bagel with a bit of a schmear! To make cream cheese at home, most people already have the ingredients in their refrigerator. “Cream cheese can easily be made by combining whole milk with salt and lemon juice or apple cider vinegar,” said Gocha Hawkins, Owner and Head Chef at Gocha’s Breakfast Bar.

 From that point on, you can add different herbs, spices and more to your liking. You can also add macerated strawberries and blueberries for flavored cream cheese. “When the mixture turns solid (the milk reacts to the lemon juice), strain it so you have curds left. After that point, a food processor will make it nice and creamy,” said Hawkins. Instead of just using milk, you can mix milk with heavy cream for a rich, thicker yet fattier texture.

 According to Hawkins, since you are making it with milk, it’s best to consume it within ten days of making it. It’s also best to store in an airtight container.

Here’s how to make that cream cheese

Thanks to Chef Hawkins, we have a top-level idea of how to get started. Ready for the nitty gritty? Jürgen David, Director of Pastry Research and Development at the Institute of Culinary Education​ breaks down his own recipe.

​​​Ingredients:​

2 ½ cups heavy whipping cream

¼ cup whole milk

¼ cup lemon juice or white vinegar

1 teaspoon salt

Directions:

1. Make sure all utensils, pots, containers, cheesecloth and strainer are clean.
2. Over medium heat, bring heavy cream and milk to 185-190F. This will be a gentle simmer. Do not heat too quickly to avoid burning the milk. 
3. Turn off the heat and add lemon juice (or vinegar) and stir gently.
4. Keep at room temperature, mixture will separate. It will take about 10-15 minutes.
5. Place strainer over mixing bowl, line with moistened cheese cloth and slowly pour milk mixture into the cheesecloth.
6. Let the mixture sit for 30-45 minutes so the whey (that is the liquid separating away) can begin to drain off.
7. Gather the ends of the cheese cloth and use a piece of kitchen twine to tie it up.
8. Suspend the cloth ball (try using a cabinet handle) and let slowly drain for 12-24 hours at room temperature.
9. Give the bundle a squeeze to remove any remaining excess whey.
10. Remove cream cheese from cheesecloth, add salt and flavorings now.
11. Transfer to an airtight container and store refrigerated for up to seven days.

Tip:  David says like any time and temperature sensitive food item, keep it in an airtight container, stored in the fridge for up to seven days.

“Commercial cream cheese has stabilizers/thickeners (like guar gum) added to make it more spreadable and shelf stable,” said David. Consider adding a thickener to your recipe. (Thickeners could be part of your recipe already, like gelatin, flour or even egg whites.)    If you want to add any flavorings or add-ins, just proceed as you would with commercial cream cheese.

Just give it a try!

“The pros of making your own cheese cake is that you can season it to your liking and create flavors and combinations that aren’t available for purchase, like cinnamon and chili, or banana-tangerine,” said Hawkins.  Making your own cream cheese is also a great way to make use of the milk sitting in your refrigerator.

 Cream cheese alternatives

If you aren’t on board for making your own cream cheese, there’s also some great alternatives to try until the shortage passes.

 Ricotta cheese: “Add a tablespoon of lemon juice to each cup of ricotta and mix well for a creamy, tangy alternative to cream cheese,” said chef Mareya Ibrahim.

Goat cheese: “Add a teaspoon of raw apple cider vinegar to each cup of plain goat cheese for a delicious, smooth cream cheese alternative,” said Ibrahim.  Add herbs and sundried tomato for a fun, flavored cream cheese alternative.

 Tofu: You can make a dairy-free alternative to cream cheese with 4 ingredients! “Combine 1 16 oz. block organic firm tofu, 1 cup cashews, soaked for at least 2 hours, 2 tablespoons raw apple cider vinegar or lemon juice and a teaspoon of sea salt,” said Ibrahim.  Process in a food processor until smooth.  Adjust seasoning to taste. Of course, you can just go shopping for an alternative dairy-free option. Brands like Perfect Day Foods make great animal-free cream cheese. “ It’s absolutely delicious and doesn’t rely on the animal source for production, only fermentation,” said Ibrahim.