When my husband came to Germany, he discovered cream cheese and has been a fan ever since. 🙂 Needless to say, self-made cream cheese tastes so much better than the store-bought alternative. This recipe is super easy and does not take long at all – and you can add whatever additional ingredients you like.

Easy to make and very tasty.


(makes about 90 g of cream cheese)

  • 500 ml buttermilk
  • 5-7 teaspoons chopped potherbs (basil, parsley, chives, …)
  • salt and pepper

How to Make It

  • Heat up the buttermilk in a pot until it is between 60-70° C hot. Do not boil it!
  • As the buttermilk warms up, it will begin to curdle. Once the whey has separated from the cream, pour everything through a cloth.
  • Take the cream cheese out of the cloth and put it into a container. Stir. If the cream cheese is too dry and lumpy, add a bit of the whey.
  • Chop up the potherbs and stir them into the cream cheese.
  • Add salt and pepper according to personal preferences.
  • The cream cheese tastes great on self-baked bread… 😉
Tastes great on freshly baked bread.

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