Homemade Cream Cheese for Bagels

Rich, smooth homemade cream cheese made from simple ingredients. Perfect for spreading on your favorite bagels with customizable flavor options.

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Prep Time 10

Cook Time 10

Total Time 18

Servings: 10

Course: Breakfast

Cuisine: American

Calories: 140

Heat the milk and cream (if using) in a saucepan over medium heat until just about to boil. Stir occasionally to prevent scorching.
Remove from heat and stir in lemon juice or vinegar. Watch as the curds separate from the whey within a few minutes.
Line a fine-mesh strainer with cheesecloth and place over a bowl. Pour the mixture through and let strain for several hours or overnight in the refrigerator.
Transfer the strained curds to a food processor or blender. Add salt and blend until smooth and creamy, scraping down sides as needed.
Store in an airtight container in the refrigerator for up to 1 week. Use as a spread on bagels or customize with your favorite mix-ins.

Calories: 140kcal

For flavored variations, blend in: chopped herbs (chive, dill), roasted garlic, honey and walnuts, mashed strawberries, or jalapeño and cheddar
The longer you strain, the thicker your cream cheese will be
Store-bought shortcut: Whip plain cream cheese with mix-ins and a splash of milk for spreadable texture
Pairs perfectly with everything bagels, plain bagels, sourdough bagels, or cinnamon raisin bagels