This 3-ingredient cream cheese recipe only took 20 minutes to make a tasty homemade schmear

In December, a cream cheese shortage hit the Big Apple as gaps in the supply chain affected everything from cars to french fries. The New York Times reported that some local bagel shop owners crossed state lines for the coveted schmear while others hoarded their stockpiles.

On Twitter, shoppers have expressed frustration that cream cheese products are still hard to find more than a month into the new year.

Previously, food reporter Rachel Askinasi and I compared four different cream cheese variations to see which one stood ahead above the rest. My top pick was the "Super Easy Homemade Cream Cheese" recipe by Samira Kazan, a food influencer under the name Alpha Foodie and winner of Netflix's "Crazy Delicious."

The recipe was quick, simple, and had a creamy texture that rivaled the store-bought brands.

One of the best things about Kazan's recipe is that it only needs common ingredients that home cooks likely already have in their kitchen. To make, you'll need:

• 8 cups of whole milk (full-fat milk)
• 1 lemon (about five tablespoons worth)
• ½ teaspoon of salt

This recipe also required a cheesecloth, a fine-mesh sieve, a large bowl, and a food processor/blender.

The magic of Kazan's cream cheese recipe is that almost the entire process happens on a stovetop. To start, pour the milk into a saucepan and bring it to a boil over medium to high heat.

As soon as the milk began to boil, Kazan said to add in the lemon juice — make sure to avoid any loose seeds — and turn off the heat completely.

Then, set the saucepan aside to let the milk curdle.

Kazan explained that all the curds should be formed "within a few minutes," but as I noted in my previous story, she didn't specify how long to let the mixture sit. I decided to wait around 10 minutes before moving on.

Meanwhile, prepare for the next step by covering a sieve with layers of cheesecloth, ensuring that the entirety of the sieve's edges is enveloped and secured. Place the covered sieve over a large bowl.

Once the curds have formed, pour the mixture through a cheesecloth-covered sieve and let the remaining whey strain into the large bowl underneath. Kazan suggested rinsing the curds with cold water to help get rid of extra whey.

This next step may be tricky if home cooks aren't paying attention.

Next, Kazan said to squeeze the cheesecloth and curds as much as possible to finish the draining process. I stumbled a bit on this part because I attempted to pick up the cheesecloth without making sure the gaps between the layered fabric were closed. Some of the milk spilled onto the counter, but I noticed and corrected the mistake before it got out of hand.

Finally, put the strained milk into a blender or food processor, and add a 1/2 teaspoon of salt. Blend the mixture for one to two minutes, and voila — a delicious homemade cream cheese that will stay good for up to one week!

I applaud Kazan's recipe for creating a smooth, creamy texture that reminded me of Philadelphia Cream Cheese. What really stood out, though, was the flavor.

Although I found it a bit sharp — thanks to the lemon juice and salt — it paired wonderfully with bread, allowing the cream cheese's tang to mellow out and avoid becoming overbearing. I only wish there was more! I noticed that the recipe called for nearly a gallon of milk and barely produced one cup.

Overall, Kazan's recipe is extremely easy and a tasty way to ride out the shortage.