Cream Cheese

1. 1

   In a heavy-bottomed pot, combine the whole milk and heavy cream

   • a.Heat over medium heat, stirring occasionally to prevent scorching, until it reaches 185°F (85°C). If you don't have a thermometer, heat until it's steaming and small bubbles form around the edges, but do not let it come to a rolling boil. This should take about 10-12 minutes.
2. 2

   Remove the pot from the heat and gently stir in the lemon juice

   • a.You will see the mixture begin to curdle almost immediately. Stop stirring and let the pot sit undisturbed for 10 minutes to allow the curds to fully separate from the whey.
3. 3

   Step 3

   • a.Line a colander with a few layers of cheesecloth or a clean nut milk bag and place it over a large bowl. Carefully pour the curdled milk mixture into the cheesecloth to strain. Let the whey drain for at least 30 minutes. For a thicker, block-style cream cheese, gather the corners of the cheesecloth, tie it up, and let it hang to drain for 1-2 hours.
4. 4

   Transfer the thick curds from the cheesecloth to a food processor

   • a.Add the salt and blend on high for 2-3 minutes, scraping down the sides as needed, until the cheese is completely smooth and creamy.
5. 5

   Transfer the finished cream cheese to an airtight container

   • a.Refrigerate for at least 1 hour to allow it to firm up and the flavors to meld. It will thicken considerably as it chills.

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