Homemade Cream Cheese

1. In a large pot, combine milk and cream. Heat over medium heat until it reaches about 190°F (just before boiling).
2. Remove from heat and stir in the lemon juice. You’ll see the mixture curdle quickly—this is good! Let it sit for 10–15 minutes.
3. Line a fine mesh strainer with cheesecloth (or a clean paper towel) and place over a bowl. Pour in the curdled mixture and let it drain. The longer it drains, the thicker your cheese will be. But I squeezed the liquid out of mine over a 15 min period.
4. Transfer the curds to a food processor. Add salt and some heavy cream & blend until creamy. Taste and adjust salt or add mix-ins.
5. Store in an airtight container in the fridge for up to 1 week.