Cream Cheese

Ingredients

• 1) 4 cups full fat, whole milk
• 2) 2-3 tablespoons lemon juice
• 3) 0.25-0.5 teaspoon salt

Steps

• 1) In a heavy-bottomed saucepan, heat the milk on med-high.
  Stirring constantly until it starts to a rolling simmer.
• 2) Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals.
  Continue stirring constantly.
• 3) Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a yellowish liquid on the bottom and thick curdles on top.
  Remove from the heat. This should happen within a few minutes.
• 4) Lay a cheesecloth in a large sieve and place it over a large bowl.
  Pour the curds into the sieve. Let it strain and cool for about 15 minutes.
• 5) Once cooled, use the cheesecloth to squeeze the excess whey out of the curds.
• 6) Transfer curds to a food processor and process until very smooth and creamy, about 3 minutes.
  If the mixture seems grainy and stiff then add in a splash of the whey or cream to loosen it.
• 7) Add salt and taste. Adjust if needed.