Cream Cheese

Serves: 1 cup

4 cups (1 quart/32oz /1000ml) whole milk (full fat, not low fat)

2-3 tablespoons lemon juice (lime juice or white vinegar)

1 teaspoon salt

In a heavy bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.

Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1 minute intervals. Continue stirring constantly.

Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happens within a few minutes.

Lay a sieve with a cheesecloth over a large bowl. Pour the curd mix into the sieve. Let it strain and cool for about 15 minutes.

Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.

Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors.