Homemade Cream Cheese. Bagels and Caramel

Measure out 1.5 cups of water and heat to between 100 and 110 degrees Fahrenheit.

Add 1 tablespoon of brown sugar and 2 and 3/4 teaspoons of yeast to the water and let it sit for 5-10 minutes to activate the yeast.

Use a stand mixer with a dough hook attachment to mix the yeast mixture for a minute, then switch to a whisk to break up the clumps of yeast.

Let the yeast mixture sit for 5-10 minutes to activate.

Prepare to make cream cheese by heating 8 cups of fat pasteurized milk on the stove until it simmers.

Once the milk reaches 185-190 degrees Fahrenheit, add 5 tablespoons of lemon juice while stirring.

Let the milk and lemon juice mixture sit to curdle.

Prepare a colander lined with cheesecloth to strain the curds from the whey.

Once the curds are strained, rinse them in cool water and transfer to a bowl.

Blend the curds with a stick blender, adding a pinch of salt and a pinch of lemon to taste.

Shape the bagel dough into balls and punch out the centers to form bagels.

Boil the bagels in water before baking them in the oven.

Equipment Needed

Spice Level: