Homemade Herbed Cream Cheese (Easy Stovetop Recipe)
Servings: 8 servings
Calories: 251kcal
Learn how to make rich, sliceable homemade herbed cream cheese from scratch on your stovetop! Made with milk, melted cheddar, and fresh garden herbs, this easy cheese block sets in the fridge and spreads smoothly over warm toasted bagels, crackers, and crusty breads.
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Equipment
- 1 Saucepan medium
- 1 Balloon whisk
- 1 Glass loaf pan rectangular dish (approx. 20×10 cm / 8×4 in)
- 1 Silicone spatula
- 1 Box grater
Ingredients
- 1 l milk semi-skimmed, or Whole Milk, see notes
- 200 g cheddar cheese freshly grated from a block
- 120 g cornstarch cornflour
- 1 tablespoon butter unsalted
- 2 teaspoon sea salt fine
- ½ bunch parsley fresh, finely chopped
- 1 tablespoon chives fresh, finely chopped
- 5 sprigs thyme leaves stripped and stems discarded
Instructions
- Warm the Milk Base: Pour the semi-skimmed milk into a medium saucepan and stir in the fine sea salt. Place over medium-low heat. Once the milk is lukewarm, add the unsalted butter and stir until melted and dissolved.
- Thicken with Cornstarch: Before the milk comes to a boil (around 80°C to 85°C / 175°F to 185°F), gradually add the cornstarch while whisking briskly and continuously. Keep stirring without stopping to avoid lumps until the mixture thickens into a rich, custard-like consistency.
- Melt the Cheddar: Reduce the heat to low. Add the freshly grated cheddar cheese into the thickened milk. Whisk steadily until the cheese melts completely into a glossy, velvety cream. Remove the pot from the heat immediately.
- Fold in Fresh Herbs: Add the finely chopped parsley, chives, and thyme leaves into the warm cheese mixture. Use a silicone spatula to gently fold the herbs through the cream until evenly distributed.
- Mold and Chill: Line a glass loaf dish with plastic cling film, leaving overhang on the sides. Pour the warm cheese cream into the dish and smooth the top with a spatula. Transfer to the refrigerator to chill for at least 2 hours until fully set and firm.
- Unmold and Serve: Lift the set cheese block out using the cling film overhang. Slice into thick slabs for platters or spread generously onto warm bagels, toast, and crackers.
Video
Notes
- Grate Cheese Fresh: Always grate your cheddar fresh from a block. Pre-bagged shredded cheese is coated with potato starch and cellulose anti-caking agents, which will prevent smooth melting and cause a grainy texture.
- Milk Variations: If you use whole milk (full-fat milk), you can omit the 1 tablespoon of butter. If using skimmed milk, add an extra ½ tablespoon of butter to maintain creaminess.
- Lump-Free Starch Tip: If you are worried about cornstarch clumping, whisk the 120 g of cornstarch into 100 ml of cold milk first in a small bowl to make a slurry, then whisk the slurry into the warm pot.
- Storage: Store the cheese block wrapped tightly in cling film or in an airtight glass container in the refrigerator for up to 5 to 7 days.
- Do Not Freeze: Freezing breaks the starch and dairy emulsion, causing water separation and a spongy texture upon thawing.
Nutrition
Calories: 251kcal | Carbohydrates: 21g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 809mg | Potassium: 238mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 849IU | Vitamin C: 6mg | Calcium: 344mg | Iron: 0.5mg
