Homemade Creamy Cream Cheese with 2 Ingredients

You can make a creamy homemade cream cheese using just two ingredients: heavy cream and lemon juice. Here’s a simple recipe:

Ingredients:

• 2 cups heavy cream
• 2 tablespoons lemon juice (freshly squeezed)

Instructions:

1. Heat the Cream:
   • Pour the heavy cream into a saucepan and heat it over medium-low heat.
   • Stir occasionally to prevent scorching.
   • Heat until it reaches about 185°F (85°C). It should be hot but not boiling.
2. Add the Lemon Juice:
   • Once the cream is hot, remove it from the heat.
   • Slowly stir in the lemon juice.
   • Continue stirring for a couple of minutes until the mixture begins to thicken and curdle slightly.
3. Let it Sit:
   • Cover the saucepan with a clean kitchen towel or plastic wrap.
   • Let the mixture sit at room temperature for about 12-24 hours. This resting period allows the cream to thicken and develop flavor.
4. Strain the Mixture:
   • After resting, line a sieve or colander with a few layers of cheesecloth.
   • Place the sieve over a bowl to catch the whey.
   • Pour the mixture into the cheesecloth-lined sieve.
   • Let it drain for several hours, or until it reaches your desired consistency. You can also refrigerate it while it drains.
5. Transfer and Store:
   • Once it’s drained to your liking, transfer the cream cheese to an airtight container.
   • Store it in the refrigerator for up to a week.

Tips:

• You can adjust the amount of lemon juice to control the tanginess.
• For a smoother texture, you can whip the cream cheese before serving.
• Feel free to add herbs, spices, or other flavorings to the cream cheese once it’s ready.

Enjoy your homemade cream cheese on bagels, toast, or as a dip!