Who needs the store when you can whip up a batch of delicious cream cheese at home? (Epecially with the cream cheese recall.) This easy recipe uses a simple blend of whole milk and lemon juice to create fresh, creamy cheese in under an hour. Perfect for last-minute bagel cravings or a DIY cheese platter, this recipe proves homemade doesn't have to be complicated.

Here's what you'll need:

4 cups whole milk 
2 tablespoons of fresh lemon juice or white vinegar
1/4 teaspoon kosher salt

Ready, Set, Cheese!

Step 1

In a saucepan, gently heat the milk over low heat until it starts to steam and gently simmer. Remove the milk from heat and slowly whisk in the lemon juice or vinegar. You'll see the milk start to curdle and separate into white curds and yellowish liquid (whey). Patience is key - this can take a few minutes. Let it sit undisturbed for 10 minutes.

Step 2

In the meantime, line a colander with cheesecloth or a very clean tea towel and set it in a large bowl. Carefully pour the cheese mixture into the colander, allowing the whey to drain into the bowl. 
Gather the edges of the cheesecloth and twist them clockwise to form a pouch. Continue to twist the pouch to strain out more whey. Reserve the whey. You'll need some for the final step and you can use the rest as a substitute for water in baked goods recipes. Set the pouch in a strainer over the bowl for at least 30 minutes.

Step 3

Transfer the drained curds to a food processor or high-powered blender. Add the salt and blend the curds until smooth and creamy. Taste and add more salt if needed. If the cheese is grainy add a few tablespoons of the reserved whey.

Congratulations, you've just made homemade cream cheese! Store it in an airtight container in the refrigerator for up to a week. Spread it on bagels, use it for dips, or whip up a delicious cheesecake! You can also flavor your cheese by stirring in a few dollops of strawberry sauce to make strawberry cream cheese or go savory and add a few tablespoons of fresh chives.