Step 1

In a heavy-bottomed saucepan, heat 4 cups of milk on medium-high heat. Stir milk constantly until it starts to simmer and then boil for a bit.

Step 2

Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time with a minute in-between. Continue cooking and you will see it curdling.

Step 3

Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This all happens real quick. I am talking only a couple of minutes.

Step 4

Place a strainer with a cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and get rid of the whey, then let the curds cool for about 15 minutes.

Step 5

Transfer the curds to a food processor or blender and mix until they are now a totally smooth and creamy creation. It will take around 3 to 4 minutes. Keep going if your cream cheese is grainy.

Step 6

Add salt, mix, and taste. Add more if you want more flavor. Now is when you can add herbs too, like garlic or any other flavors you like.

Step 7

Store this cream cheese in the fridge. Use it within 7 days, but if stored properly it will probably keep for up to 2 weeks.