Plain Cream Cheese (Schmear)

Line the fine-mesh polished stainless steel strainer with the double layer of unbleached cheesecloth, leaving 5cm of cloth overhanging every edge of the strainer to prevent curds from slipping into the whey. Nestle the lined strainer inside the medium clear glass mixing bowl, ensuring the bottom of the strainer sits 5cm above the bowl bottom to leave room for draining whey. Set this assembly on the counter within arm’s reach of the stovetop. Measure 3 tablespoons of fresh lemon juice into the tiny clear glass ramekin, and set aside.

Pour the measured heavy whipping cream and whole milk into the large heavy-bottomed stainless steel pot. Clip the digital instant-read thermometer to the side of the pot, ensuring the probe tip is fully submerged in the dairy but not touching the pot bottom to avoid inaccurate temperature readings. Heat the dairy over medium-low heat, stirring slowly and constantly with the silicone spatula to prevent scorching on the pot bottom, until the mixture reaches exactly 79°C (175°F). The surface will begin to steam gently, with tiny pinprick bubbles forming around the pot edges when it reaches temperature; do not let the mixture come to a rolling boil, as this will create a grainy final texture.

Once the dairy mixture reaches 175°F, remove the pot from heat. Pour the measured fresh lemon juice from the tiny ramekin into the pot, stirring slowly and gently with the silicone spatula for 30 seconds to evenly distribute the acid. Add 1/8 teaspoon of the fine sea salt, and stir once to incorporate. Let the mixture rest, undisturbed, for 10 minutes at room temperature. You will see soft, lumpy white curds separate from the pale yellow, translucent whey as the acid coagulates the milk proteins; if curds do not form after 5 minutes, add an extra 1 teaspoon of lemon juice and wait 2 more minutes for curds to set.

Gently pour the curd and whey mixture into the cheesecloth-lined strainer set over the glass mixing bowl, taking care not to pour too quickly and splash whey over the strainer edges. Let the mixture drain at room temperature for 30 minutes, then fold the overhanging cheesecloth edges over the top of the curds to cover them completely. Transfer the entire straining assembly to the refrigerator, and let it drain for 12 hours (or up to 24 hours for a firmer cream cheese). Do not press or squeeze the curds during straining, as this will force too much moisture out and result in a dry, crumbly final product. After straining, you will have approximately 240ml (1 cup) of thick, soft curds, with roughly 480ml of pale yellow whey collected in the bowl below.

Unwrap the strained curds from the cheesecloth, and transfer them to the work bowl of the small 3-cup food processor fitted with the stainless steel S-blade. Add the remaining 1/8 teaspoon of fine sea salt. Process the curds on high speed for 1 to 2 minutes, stopping to scrape down the sides of the bowl with the silicone spatula as needed, until the cream cheese is completely smooth, silky, and spreadable, with no remaining lumps. If the mixture is too thick to spread easily, add 1 teaspoon of cold whole milk at a time and process for 10 seconds until it reaches classic schmear consistency: soft enough to spread easily on a cold bagel without tearing the soft crumb.

Transfer the smooth cream cheese from the food processor to the shallow matte cream white ceramic serving bowl, using the silicone spatula to scrape every bit of schmear from the processor bowl and blade. Smooth the top of the schmear lightly with the spatula, leaving soft, natural swirls rather than a perfectly flat, polished surface. Chill the cream cheese, uncovered, for 1 hour in the refrigerator to allow it to set to a perfect spreadable consistency. The finished schmear will keep stored in an airtight container in the refrigerator for up to 1 week.