Ingredients
Method
Preparation
- Gently heat the whole milk in a heavy-bottomed saucepan over medium heat until you see subtle bubbling on the surface.
- Add the fresh lemon juice to the warm milk. Stir gently with a slotted spoon to encourage curds to separate from the liquid whey.
- Once curds have formed, remove the saucepan from heat and let it sit to allow natural curdling.
- Place fine-mesh cheesecloth over a sturdy strainer, and carefully pour the curdled mixture into it. Let the whey drain completely.
- With clean hands, gently press and squeeze the remaining liquid from the curds.
- Transfer the curds to a food processor, sprinkle in the salt, and blend on high for 3-4 minutes until smooth.
- Scoop the processed cream cheese into a sealed container and refrigerate for at least 30 minutes before serving.
Notes
Store in an airtight container in refrigerator for up to one week. Use a clean utensil to maintain freshness. For freezing, use a freezer-safe container for up to three months; note that the texture may change.