Simple Homemade Basic Cream Cheese

Heat the milk: Pour milk into a large pot and begin warming it over medium heat. Keep stirring occasionally to avoid sticking at the bottom.

Add lemon juice: Once the milk starts to steam and small bubbles form around the edge of the pot (before boiling), gradually add lemon juice, while continuing to stir. Reduce heat to low and continue to stir until curds start to form.

Strain the curd: Once curds are formed, remove the pot from heat and let it sit undisturbed for 10 minutes. Then, strain the curdled milk through a cheesecloth-lined colander.

Rinse and drain: Rinse the curds under cold water to get rid of lingering whey and any traces of lemon. Tie up the cheesecloth corners and hang for about 5 hours or until it stops dripping.

Final step: After the cheese has drained, remove it from the cloth. It might be crumbly which is normal. If you desire, blend on medium speed to get a creamy consistency. At this stage, add a pinch of salt if desired.