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Pour the milk into a large pot and slowly heat it over medium heat until it begins to simmer, but do not boil.
Add the lemon juice or vinegar and stir gently. The milk should begin to curdle.
Turn off the heat and let it sit undisturbed for 10 minutes.
Line a colander with a clean cheesecloth or a thin kitchen towel. Pour the curdled milk through it to separate the curds from the whey.
Let it drain for 10–15 minutes. The longer it drains, the thicker your cream cheese will be.
Gather the cloth and press gently to remove excess liquid.
Transfer the curds to a food processor or blender. Add salt (if using), then blend until smooth and creamy.
Serving and storage tips:
Use immediately or refrigerate in an airtight container for up to 5 days. Great as a spread, for cheesecakes, or mixed with herbs for dips.
Variations:
Blend with fresh herbs like chives or dill.
Add garlic and black pepper for a savory twist.
Use plant-based milk (like soy) for a vegan version, though results vary.
FAQ:
Q: Can I use low-fat milk?
A: Yes, but the texture will be less creamy. Whole milk gives the best results.
Q: What can I do with the leftover whey?
A: Use it in smoothies, soups, or baking as a protein-rich liquid.
Q: Can I freeze homemade cream cheese?
A: It’s best fresh. Freezing may change the texture, but it’s still usable in cooking.
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