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Ingredients
4 cups whole milk (full fat, not low fat)
2-3 tablespoons lemon juice or white vinegar
1/4 – 1/2 teaspoon salt (read notes)
Instructions
- Warm the milk in a heavy-bottomed saucepan over medium-high heat. Stir constantly until it reaches a rolling simmer.
Turn the heat down to medium. 1 tablespoon of lemon juice at a time, 1 minute at a time. Continue to stir constantly. - Cook until the mixture begins to curdle. Stir constantly until the mixture has completely separated, which should only take a few minutes. On the bottom, there will be a green liquid and thick curdles. Take the pan off the heat. This should take only a few minutes.
- Place a cheesecloth-lined sieve over a large bowl. Fill the sieve halfway with the curd mixture. Allow it to strain and cool for 15 minutes.
- Transfer the curds to a food processor and process until completely combined.
- Transfer the curds to a food processor and process until they are completely smooth and creamy. It will take approximately 3–4 minutes. Continue if your cream cheese is grainy.
- Season with salt to taste. If you want more flavor, add more. This is also a good time to add herbs, garlic, or other flavors.
This cream cheese must be refrigerated. You can keep it in the fridge for 7 days, but it can last up to 2 weeks.
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