Homemade Cream Cheese Recipe

Directions

• Pour milk into a heavy-bottomed pot or large saucepan. Bring to a very low boil over medium-high heat (stirring frequently to prevent scorching).
• Once milk begins to gently boil, reduce heat to medium. Begin gradually adding in the lemon juice, stirring constantly. Add just a small splash at a time and stir for 30 seconds before adding more. By the time all lemon juice has been added, the milk should have separated into curds and whey.
• Using a mesh metal strainer with a layer of cheesecloth draped over it, strain the curds from the whey. If pot is too heavy to safely lift and pour, use a ladle.
• Gently squeeze the cheesecloth to press some more of the liquid whey out of the curds.
• Transfer curds into a food processor and blend for 2-3 minutes, or until the curds become smooth and look like a cohesive ball of cream cheese. If mixture seems too crumbly, drizzle in a small amount of the liquid whey (just add 1 Tablespoon at a time, and use a little as possible to make the cream cheese creamy and cohesive).
• Transfer finished cream cheese into an airtight container and refrigerate until cold. Enjoy!
• Or optionally transfer the still-warm cream cheese to a stand mixer and beat with the whisk attachment to make whipped cream cheese. If you do not have a stand mixer, a handheld electric beater can be used.