Description
This creamy, tangy spread is surprisingly simple to make and incredibly satisfying. With just a few ingredients and no fancy equipment, you’ll have fresh cream cheese that tastes better than anything store-bought. Ideal for bagels, dips, and spreading on everything!
Ingredients
4 cups whole milk
2 cups heavy cream
3 tablespoons white vinegar or lemon juice
½ teaspoon salt (optional)
Instructions
In a saucepan, heat milk and cream over medium heat until just about to boil.
Turn off the heat and stir in vinegar or lemon juice. Let it sit for 10–15 minutes until curds form.
Pour the mixture through a cheesecloth-lined strainer to remove the whey. Let drain for at least 1 hour.
Transfer the curds to a blender or food processor and blend until smooth and creamy. Add salt if desired.
Store in the fridge in an airtight container.
- Prep Time: 15 minutes
- Drain Time: 1 hour
Nutrition
- Calories: 90 per 2 tbsp
- Sodium: 60mg per 2 tbsp
- Fat: 9g per 2 tbsp
- Saturated Fat: 6g per 2 tbsp
- Carbohydrates: 1g per 2 tbsp
- Protein: 1.5g per 2 tbsp