desired amount of full-fat milk into a pot and heat it gently over medium heat. You want to bring it to around 85-90°C (185-195°F), but avoid boiling.

Add Acid: Once the milk reaches the desired temperature, remove it from the heat and add your chosen acid, typically lemon juice. Start with a small amount and stir gently. You should start to see the milk curdle.

Let it Sit: Allow the mixture to sit undisturbed for about 10-15 minutes. During this time, the curds will separate from the whey.

Strain the Curds: Line a sieve or colander with cheesecloth and place it over a bowl to catch the whey. Carefully pour the curdled milk mixture into the cheesecloth.

Drain: Let the curds drain. You can let this sit for a few hours or squeeze the cheese cloth. The longer you let it drain, the thicker the cream cheese will be.

Blend: Once drained, you can transfer the curds to a food processor and blend until smooth for a creamier consistency. This just take a few minutes but you will end up with beautiful cream cheese.

Season: Add salt to taste and any other desired flavorings, such as herbs or garlic, and mix well.

Store: Transfer the cream cheese to an airtight container and refrigerate. It will keep for about 1-2 weeks.