4 cups whole milk (avoid ultra-pasteurized for better results)
2 tablespoons white vinegar (or lemon juice)
½ teaspoon salt (adjust to taste)
Instructions
Heat the Milk: Pour the milk into a large pot and place it over medium heat. Stir occasionally to prevent scorching until it reaches a gentle boil.
Curdle the Milk: Once the milk starts boiling, slowly add the 2 tablespoons of vinegar while stirring constantly. You will see the milk separate into white curds and a yellowish liquid (whey) almost immediately.
Strain: Remove the pot from the heat. Place a fine-mesh strainer lined with a clean cheesecloth over a bowl. Pour the mixture into the strainer and let it drain for about 15 to 20 minutes.
Tip: Don’t let it drain for too long if you want a creamier texture.
Blend: Transfer the warm curds into a blender or food processor. Add the salt and blend until the mixture is completely smooth and creamy (this takes about 1-2 minutes).
If the mixture is too thick, add a teaspoon of the reserved whey back in until you reach your desired consistency.
Chill: Transfer the cream cheese to an airtight container. Refrigerate it for at least an hour; it will firm up further as it cools.
