Homemade Cream Cheese

Pour milk into a large pot & bring to a boil. Stir in the lemon juice & turn the heat off. Let sit undisturbed for 3-5 minutes. Strain the liquid (whey) from the curd in a fine mesh strainer. You can let it slowly drip out for 20-30 minutes, or squeeze it out, or a little bit of both. Use a cheesecloth or nut milk bag if you have one, or a paper towel lining the mesh strainer works too. Save the whey for pancakes or other things. Place curd into a blender. Add the salt & blend until smooth. Taste it, if you want it more tart add a splash of vinegar (or lemon). Tip: for extra silkiness, add an ice cube and blend that in, as long as the cream cheese isn’t super hot. If it’s too thick, add a little bit of whey or cream. Dump into an airtight container & let chill in the fridge. It will thicken up slightly. It lasts up to a week in the fridge. Enjoy!!