Ingredients

• ½ gallon whole milk

• 1/4 cup lemon juice or white vinegar

• 1 teaspoon salt

• 2 tablespoons butter

Directions

1. Make sure all utensils, pots, containers, cheesecloth and strainer are clean.

2. In a pot over medium heat, bring heavy cream and milk to 185-190 F. This will be a gentle simmer. Do not heat too quickly to avoid burning the milk.

3. Turn heat to lowest setting and add lemon juice (or vinegar). Stir gently.

4. Mixture will separate. It will take about 1 to 3 minutes. If it doesn’t separate, add more acid.

5. Place a strainer over a mixing bowl. Use a slotted spoon to remove curds into a strainer. Save excess liquid (whey) for the step 7.

6. Place the warm curds and butter into a food processor and process until smooth.

7. Then add salt and 1 tablespoon of whey. Process again for at least 1 full minute, maybe 2 minutes, until cream cheese is smooth and silky.

8. Transfer to an airtight container and store refrigerated for up to 7 days.