Name: Homemade Cream Cheese
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 cups whole milk; 1 cup heavy cream; 1/4 cup white vinegar; 1/2 tsp salt; 2 tbsp heavy cream or milk; Bagels, for serving; Tomato, sliced, for serving; Olive oil, for drizzling; Freshly ground black pepper, to taste; Fresh lemon juice, to taste

1

In a large pot, gently heat the whole milk and heavy cream over medium heat, stirring occasionally.

2

Once the milk mixture is warm, add the vinegar and stir. The mixture will begin to separate into curds and whey.

3

Line a large bowl with a few layers of cheesecloth or a fine mesh cloth.

4

Carefully pour the curdled mixture into the cloth-lined bowl to strain the curds from the whey.

5

Gather the corners of the cloth and gently squeeze to remove as much liquid as possible. You can also hang it over the bowl to drain for about 15-20 minutes.

6

Transfer the drained curds to a food processor.

7

Add the salt and 2 tablespoons of heavy cream or milk to the food processor.

8

Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides if necessary.

9

Serve immediately on a toasted bagel with your favorite toppings like sliced tomato, olive oil, salt, pepper, and a squeeze of lemon juice.