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This easy homemade Instant Pot cream cheese recipe is super simple, hella-healthy and most importantly, delicious.

Two slices of toast smothered with homemade Instant Pot cream cheese, topped with black pepper - one stacked with fresh cucumbers and the other waiting to be snatched up and enjoyed.

Cream cheese is as versatile as it gets. Spread it on a slice of toast, whip it into a cake frosting or stuff it into a chicken breast!

The possibilities are endless – so make it a homemade kitchen staple your family will ask for again and again.

Why You’ll Love This Recipe

Easy – If you’ve made yogurt in the Instant Pot you’re more than halfway to cream cheese. It’s the same hands-off process, with a little extra straining for thickness.

Healthy – Just like yogurt, cream cheese is a fermented food full of gut healing, easy-to-digest probiotics. Plus, you get to control the ingredients.

Inexpensive – A gallon of milk can yield about 2 pounds of cream cheese. And remember, you get to keep and use the whey.

Close up of a large jar of bright greenish yellow whey and yogurt in the background - all collected from the process of making homemade cream cheese in the instant pot.

What is whey?

Whey is the bright greenish yellow liquid that remains after boiling and straining milk. Whey can be used for cooking, baking, fermenting and fertilizing your garden.

Equipment Needed

Instant pot or any multi-cooker

Strainer – or you can use a cheesecloth or tea towel

Funnel – to easily transfer into a jar

A stainless steel strainer and a while funnel sitting on a wooden cutting board.

Ingredients for Homemade Instant Pot Cream Cheese

Whole milk – or 2% milk will do.

Yogurt – or yogurt starter culture.

Sea Salt – I use just a pinch of the unrefined and unprocessed Redmond Real Salt.

How to make Homemade Instant Pot Cream Cheese

Step 1: Pour the milk into the Instant Pot and set it to BOIL using the Yogurt button.

Step 2: When the timer goes off, take the lid off and let the boiled milk cool to room temperature (between 100 – 115°F). I like to cover it with a tea towel to protect it from dust and bugs.

An Instant Pot covered with a colourful tea towel.

Step 3: Once the milk has cooled, mix in your yogurt or starter culture. Close the lid and with the Yogurt button set the Instant Pot to your desired time. The longer it ferments, the easier it is to digest – though it will have a slightly more sour taste.

Step 4: When the timer goes off, you have successfully made yogurt! To turn your yogurt into cream cheese, strain it with a strainer and/or cheesecloth into a large bowl or pot.

A cheesecloth of yogurt tied to a wooden spoon hanging over a large decorative Pioneer Woman pot.

Bird's eye view of a cheesecloth filled with yogurt tied to a wooden spoon hanging over a white pot to strain.

A close up shot of a cheesecloth filled with yogurt dripping whey into a pot.

Step 5: Once strained to the thickness that you’d like, add a pinch of salt and your favorite herbs and transfer your cream cheese to an airtight jar or container to refrigerate for up to 2 weeks.

Print Recipe

Homemade Instant Pot Cream Cheese

Equipment

Instant Pot – or any multi-cooker
Strainer
Funnel

Ingredients

1 gallon whole milk or 2%
1/4 cup full fat plain yogurt or 1 packet of starter culture
1 pinch sea salt
1/2 – 1 tbsp seasoning or herbs (optional)

Instructions

Pour the milk into the Instant Pot and set it to BOIL using the Yogurt button.
When the timer goes off, take the lid off and let the boiled milk cool to room temperature (between 100 – 115°F).
Once the milk has cooled, mix in your yogurt or starter culture. Close the lid and with the Yogurt button set the Instant Pot to your desired time.
When the timer goes off, you have successfully made yogurt! To turn your yogurt into cream cheese, strain it with a strainer and/or cheesecloth into a large bowl or pot.
Once strained to your desired thickness, add a pinch of salt and your favorite herbs and transfer your cream cheese to an airtight jar or container to refrigerate for up to 2 weeks.

FAQs

What is the shelf life of homemade Instant Pot cream cheese?

Homemade cream cheese can last up to 2 weeks in the fridge if stored in an airtight jar or container.

Can you make cream cheese in the slow cooker?

You can use a slow cooker to make cream cheese, but it can be a bit finicky – the key is to avoid letting the milk curdle. Keep a close eye on the temperature and stir regularly. If you don’t have an Instant Pot, gently heat the milk on the stovetop over low to medium heat.

Looking for ways to serve your delicious cream cheese?

Try dipping fermented carrots in it or spreading it on these delicious sourdough discard crackers. You might want to try more ferments like sauerkraut or kombucha!

For more simple recipes like dips and dressings, check out Venison for Dinner!

Let me know in the comments if you have any questions or tips : )