In a pot add in the milk and water and stir with a whisk until there are no lumps.Put the pot on the stove under medium heat and bring the milk to a simmer stirring often.
When the milk begins to simmer bring it down to a medium controlled heat and add the vinegar a table spoon at a time stirring with a wooden spoon for about a minute before adding another spoon,at this point you will see the milk beginning to curdle,add the rest of the vinegar and stir, you will see the curd separating from the whey.Put off the heat and let it sit for a few minutes to separate completely.
Put a seive over a bowl and put a cheese or muslin cloth in the seive then pour out the curd inside.Pour the strained water(whey) into another bowl and pour some water over the curd to remove the sour taste of the vinegar,allow to sit for some minutes to allow the water to strain out or you can squeeze out the water gently.
Break the curd and add into a food processor or blender jar,add in the salt and process till you get a smooth and creamy consistency,if it's a bit thick add in a spoonful of the whey to loosen it a bit till you get the desired concistency.Store in an air tight container in the fridge for up to seven days.
Your cream cheese is ready you can use it in recipes that call for cream cheese,and you can multiply the recipe as needed.
Don't throw out the whey you can use it in marinades or brines for your meat,the acid in it will tenderise your meat or in soups or for mixing chappati dough.
