Homemade Creamy Cream Cheese

Here’s a simple recipe for homemade creamy cream cheese:

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup lemon juice or white vinegar
• 1/2 teaspoon salt

Instructions:

1. Heat the Cream and Milk: In a saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it reaches about 190°F (88°C), just before boiling. Stir occasionally to prevent scalding.
2. Add Acid: Once the cream and milk mixture is hot, remove it from the heat. Add the lemon juice or white vinegar and stir gently. Let it sit for about 5-10 minutes, during which time the mixture will curdle.
3. Strain: Line a fine mesh strainer with cheesecloth or a clean kitchen towel. Place the strainer over a bowl. Pour the curdled mixture into the strainer, allowing the whey to drain off. You can also use a colander lined with a paper towel if you don’t have cheesecloth.
4. Chill: Gather the edges of the cheesecloth and twist to help remove excess whey. Transfer the curds (cream cheese) into a bowl and refrigerate for at least 1-2 hours to firm up.
5. Mix and Season: Once chilled, transfer the cream cheese to a food processor or blender. Blend until smooth and creamy. Add salt to taste and blend again.
6. Store: Transfer the creamy cream cheese to an airtight container and store it in the refrigerator for up to 2 weeks.

Enjoy your homemade cream cheese on bagels, in recipes, or as a dip!