Ingredients

4 cups whole milk
1 cup heavy cream
2 tablespoons white vinegar or lemon juice
1 teaspoon salt
Optional: herbs, spices (chives, garlic, dill) or veggies, hot peppers for flavoring

Directions

1. Heat the Milk and Cream

In a large pot, combine the whole milk and heavy cream.
Slowly heat the mixture over medium heat, stirring occasionally to prevent scorching.
Bring the mixture to a gentle simmer (around 185°F or 85°C), but do not let it boil.

2. Curdle the Milk

Once simmering, reduce the heat to low.
Add the white vinegar or lemon juice to the milk mixture, stirring gently.
Continue to stir until the mixture begins to curdle and separate into curds (solid) and whey (liquid).

3. Strain the Curds

Line a colander with a double layer of cheesecloth and place it over a large bowl to catch the whey.
Carefully pour the curdled mixture into the cheesecloth-lined colander.
Let it drain at room temperature for about 1 to 2 hours, or until the desired consistency is reached. The longer it drains, the thicker the cream cheese will be. You can always add some of the whey back in to think it out if desired

4. Season and Mix the Cream Cheese

Transfer the strained curds to a food processor or bowl.
Add salt and process until smooth and creamy. No food processor. Mix well with a spoon until smooth and creamy
Transfer to a bowl and add any optional herbs, veggies, hot peppers. Mix well with a spoon

5. Store and Enjoy

Transfer the cream cheese to an airtight container.
Store in the refrigerator for up to a week.
Enjoy your homemade cream cheese spread on bagels, or as part of your favorite recipes!

This homemade cream cheese is a versatile and delicious! Allowing you to customize flavors to suit your taste.

Cream Cheese

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