Ingredients
- 2 c. heavy cream
- 2 c. half and half
- 4 c. whole milk
- 6 tbsp. fresh lemon juice
- 1 tsp. kosher salt
- Cheesecloth for draining
- Bagels for serving
For Honey Pecan Cream Cheese:
- 1 c. prepared cream cheese
- 4 tbsp. honey
- 1 tsp. cinnamon
- 1/3 c. chopped pecans
For Garlic and Herb Cream Cheese:
- 1 c. prepared cream cheese
- 1 tbsp. garlic, minced
- 1 tbsp. chopped chives
- 1 tbsp. chopped parsley
- 1 tbsp. fresh thyme
Directions
To a large pot, add the cream, half and half, and milk. Place the pot over med-high heat and bring to a simmer, stirring occasionally. Add 1 tbsp. of the lemon juice and stir for 1 minute. Add another tbsp. of the lemon juice and stir another minute repeating the process until all of the lemon juice has been added. The addition of the lemon juice causes the milks to start to curdle. Cook, stirring often, another 3-4 minutes until the curds have completely separated from the whey (liquid). Remove from the heat.
Cover a colander or fine-meshed sieve with cheesecloth and place in the sink. Using a slotted spoon, remove the curds from the pan and place in the colander to drain. Continue until all the curds are removed. Let it drain for about 3 hours.
Place the curds in a food processor with the salt and pulse until the mixture is smooth. Store the cream cheese in the fridge for up to 7 days.
To make the honey pecan variation, add the prepared cream cheese in a mixing bowl with the honey, cinnamon and pecans. Stir until combined. Repeat the same process for the garlic and herb variation.
This cream cheese is fantastic served on your favorite toasted bagel. Enjoy!
