Skip the store-bought stuff—this 4-ingredient, no-preservative cream cheese is creamier, tangier, and more versatile than anything from a tub. Spread it on bagels, swirl it into cheesecake, or flavor it with herbs!
Why You’ll Love This Recipe
✔ Only 2 active minutes of work (plus straining time)
✔ Cheaper than store-bought
✔ Customizable thickness & tang
✔ No weird additives
Ingredients & Tools
What You Need (Makes ~1.5 cups)
4 cups whole milk (not ultra-pasteurized)
1 cup heavy cream
3 tbsp lemon juice or white vinegar
¼ tsp salt
Equipment
Thermometer (ideal but optional)
Cheesecloth or clean tea towel
Fine-mesh strainer
Step-by-Step Instructions
