Instructions:
1. Heat the milk over medium-high, stirring frequently, until it reaches a simmer. Do not let it boil.
2. Stir in the lemon juice or vinegar, then turn off the heat and let it sit for a few minutes to curdle.
3. Strain the curds through a cheesecloth-lined strainer. Rinse under cold water and strain again.
4. Blend the curds with salt until smooth and creamy.
5. Refrigerate for 30 minutes to 1 hour to let it firm up.
6. Store in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Enjoy your homemade cream cheese!
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