In a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.

Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.

Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a yellowish liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.

Lay a cheesecloth in a large sieve and place it over a large bowl. Pour the curds into the sieve. Let it strain and cool for about 15 minutes.

Once cooled, use the cheesecloth to squeeze the excess whey out of the curds. (Note: You can reserve the whey for marinades, bread, pancakes etc)

Transfer curds to a food processor and process until very smooth and creamy, about 3 minutes. If the mixture seems grainy and stiff then add in a splash of the whey or cream to loosen it. Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.

This cream cheese must be stored in the fridge. I always use it within 7 days.