HOW to MAKE DIVINE HOMEMADE CREAM CHEESE- from a CHEESE EXPERT!

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HOMEMADE CREAM CHEESE
Ingredients
▢8 cups full-fat milk (whole milk) - best raw or pasteurized, but not UHT
▢5 tablespoon lemon juice or 1 large lemon
▢1/2 teaspoon salt or more to taste
Instructions
Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
As soon as it boils, add the lemon juice and then turn off the heat.
Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid whey in the pot.
Rinse the curds with cold water. This will help to get rid of any extra whey, clinging to the curds.
Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey.
Put the strained milk into a food processor/blender and add the salt. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.
If you want to add any additional herbs/flavorings then do that now too. Be warned though as certain additional ingredients will affect the shelf-life of the cheese. Store the cream cheese in an air-tight container in the fridge for up to a month