Homemade Cream Cheese

Steps

1. Heat the Milk: Pour the 8 cups of whole milk into a large, heavy-bottomed pot. Heat over medium-high, stirring frequently, until it reaches a rolling simmer. Be careful not to let it boil.
2. Curdle the Milk: Once the milk is simmering, stir in the 5 tablespoons of fresh lemon juice, and immediately turn off the heat. Let the mixture sit undisturbed for 5-10 minutes, allowing the milk to curdle.
3. Strain the Curds: Pour the curdled mixture through a fine mesh strainer lined with cheesecloth. Rinse the curds under cold water to remove any excess acidity, then strain again to remove all excess moisture.
4. Blend the Curds: Transfer the strained curds to a blender or food processor, add ½ teaspoon of salt, and blend until smooth and creamy.
5. Chill the Cream Cheese: Scoop the cream cheese into a container, cover it, and refrigerate for 30 minutes to let it firm up to your desired consistency.
6. Enjoy! Once chilled, your homemade cream cheese is ready to be spread on bagels, used in baking, or customized with your favorite flavors like herbs, honey, or fruit.