Step 1

Combine citric acid and water in a small bowl and stir to dissolve. Pour whole milk into non-reactive pot, with thermometer attached, over medium to medium high heat.

Step 2

Continue stirring every few minutes until the milk reaches 185°F and lots of small bubbles form around the edge of the pot. This can take anywhere from 10-15 minutes, depending on your pot.

Step 3

When the milk mixture reaches 185°F, stir in the citric acid and water mixture. The curds and whey will separate almost immediately. Remove the pot from the heat and let it stand for 5 minutes.

Step 4

Meanwhile, set up your straining system. Line a large colander with a clean flour-sack dish cloth, and tuck the edges of the cloth through the handles of the colander or clip them in place. Put the colander over a large bowl or bucket to collect the whey — you'll need it later.

Step 5

Slowly pour the milk into the towel-lined colander. If you have a smaller colander or smaller towel, you may need to pour in batches.

Step 6

Gather the towel tight through each handle of the colander to create as much of a taught, bag-like shape as you can, with the towel suspended inside the colander. Use clips or knot the towel to hold it in place. Let the cheese strain for 25-30 minutes, gently scraping down the sides of the towel and stirring the curds in the towel about halfway through.

Step 7

Transfer the strained cheese curds to a food processor along with the salt. Process on high speed in 20-30 second bursts for about 3 minutes total, pausing to scrape down the sides between each burst. If the cheese is looking gritty, add some of the reserved whey a ¼ teaspoon at a time to help the cream cheese smooth out.

Step 8

Scoop the cream cheese into an air tight container. Refrigerate for at least 1 hour or until firm before use.