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Homemade Cream Cheese

1: full fat milk 4 cups

2: lemon juice 3 tbsp

1: in a pan add milk and bring it to a simmer, on medium to high flame.

2: add 1 tbsp of lemon juice at a time till the curd separates, on medium flame, then close the flame.

3: now you need a large bowl, sieve, and muslin cloth.

4: then add the cooked mixture, leave it for 15 minutes till the liquid drains.

5: now add the curd in a processor and grind till gets creamy, if it is not creamy add the drained liquid a tablespoon or so.

6: store it in a air tight container and keep it in the fridge for 1 week.

NOTE: you can double, triple this recipe by following the recipe above.

1: this recipe makes about a cup of cream cheeses.

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