Cream Cheese
There are different methods for making cream cheese. Cultured cream cheese uses a probiotic starter and is made similar to yogurt, with a long wait. Fresh cream cheese uses an acid to separate the curds from the whey, like making ricotta. Both cheeses are great for smearing on your bagel, but I usually choose the fresh version because it involves minimal preplanning.
Sodium per serving:
16 mg
Number of servings:
12
This recipe can be found on page 109 of
Low Sodium, Big Flavor