• Prep time 
  • Cook time 
  • Total time 
  • Serves: 1 cup


  • 4 cups (32oz /1000ml) whole milk (full fat, not low fat)
  • 2-3 tablespoons lemon juice (lime juice or white vinegar)
  • 1 teaspoon salt


  1. In a heavy bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
  2. Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1 minute intervals. Continue stirring constantly.
  3. Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happens within a few minutes.
  4. Lay a sieve with a cheesecloth over a large bowl. Pour the curd mix into the sieve. Let it strain and cool for about 15 minutes.
  5. Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.
  6. 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.
  7. This cream cheese must be stored in the fridge. I always use it within 7 day but can last as long as up to 2 weeks.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach