This simple, five-ingredient cream cheese recipe makes the perfect schmear for add-ins like herbs, fruit or poppy seeds

As reported by The New York Times, the supply chain crisis forced some local bagel shop owners to hoard their diminishing stockpiles while others searched across state lines. Shoppers online have complained that some grocery aisles are still empty, including one Twitter user who said their local store hasn't had cream cheese in three months.

Previously, food reporter Rachel Askinasi and I compared four different cream cheese variations to see how they stacked up against each other. One of my recipes was by Amy Rosen, who shared step-by-step instructions with Bon Appetit.

Rosen's required a few more steps than the three-ingredient recipe I tried, but it's perfect for people who want to add their own flair to the recipe.

To make, you'll need:

• 1 cup of heavy cream
• 1 cup of 2% milk
• 1 ¼ cups of 2% plain yogurt
• ½ teaspoon of kosher salt
• 3 tablespoons of white vinegar

Rosen advised avoiding ultra-pasteurized milk or cream since the mixture would not curdle correctly.

This recipe also required a cheesecloth, a fine-mesh sieve, a large bowl, and plastic wrap. Overall, the process took around an hour and 15 minutes to make, not including the time it sat overnight in the refrigerator.

According to Rosen, kick off the recipe by combining the heavy cream, milk, plain yogurt, and kosher salt into a large saucepan over medium heat. Bring the liquid mixture to a boil while constantly stirring for about two minutes.

Add in the white vinegar, bring the mixture to a rolling boil for 30 seconds, and then allow the pot to simmer for three minutes on low heat.

Remove the pot from heat and let the mixture cool for one hour.

I was slightly concerned that my mixture wouldn't firm up properly, so I watched the pot like a hawk for the first 10 minutes to no avail. Fortunately, I noticed that the mixture started to solidify around the 30-minute mark.

Once cooled, place a fine-mesh sieve atop a large bowl and cover the sieve with cheesecloth. Rosen suggested four layers of cheesecloth or a cotton tea towel.

Be careful as you pour the mixture into the lined sieve, ensuring it doesn't overflow or leak out of the cheesecloth. Cover it securely with plastic wrap, and, finally, place the sieve and bowl into a refrigerator to drain overnight.

I was mystified when I opened my refrigerator the following day and saw the soft cream cheese waiting. The cream cheese remains good for two weeks.

As I said in my previous story, the word I would use to describe the cream cheese is neutral. The taste is subtle, without any sharp or overbearing flavors lingering on the tongue. The texture, in my opinion, was a bit crumbly and not as smooth as Philadelphia Cream Cheese.

In my opinion, Rosen's recipe is a top choice for home cooks and bakers who like to add impromptu flavors into their creations. Because the cream cheese's flavor is subtle, it can be a fantastic base to include add-ins like fruits or vegetables.

Rosen noted that the recipe could be upgraded to mixed herb cream cheese, veggie cream cheese, and even everything bagel cream cheese.