Cream cheese

Start by simmering your milk on low heat

Then add your vinegar/ lemon a teaspoon at a time when the milk start forming small bubbles on top

Allow it to curdle completely

Sieve. Don’t throw away that water oo use it in your cookies, marinades, doughnuts, scones and many other things it’s a good buttermilk substitute.

Now add the curdled cheese to a blender and the salt, whipping cream and blend till very smooth. Store in an airtight container for up to 20 days in the refrigerator