Homemade Cream Cheese

Ingredients

½ gallon whole milk (64 oz) / 1.9 liters

5–6 tbsp fresh lemon juice / 75–90 ml

1 tsp salt / 5 g

Directions

Heat the milk over medium heat until it just starts to simmer.

Remove from heat and add the lemon juice 1 tablespoon at a time, stirring after each addition, until the curds separate from the whey.

Pour into a colander lined with cheesecloth. Save the liquid whey, then squeeze out as much liquid as possible until the texture looks thick and crumbly.

Add the curds to a food processor and blend until smooth. Add the salt, then blend again. If you want it creamier, add the reserved whey 1 tablespoon at a time until it reaches your desired texture.