Prep your ingredients
In a sauce pan over meduim heat,simmer the milk stirring continually for a few mins
Add 1 tablespoon of lemon or vinegar and stir for a min reducing the heat to low,it will gently start to curdle
Add the remaining lemon or vinegar a spoon at a time inbetween minutes stirring constantly. The curds will form stir for a few mins then remove from heat.
Prepare a bowl and place a sieve with a cheese cloth and pour the mixture. Let it sit for 15 mins.
The water can used for marinade or brine
Transfer the mixture to a blender,add salt or vanilla extract for taste and blend till smooth. If u want it a light smooth add the water u got from the mixture a tsp at a time. Hurray there goes your cream cheese you can store in an airtight container in the fridge for 2 wks.
Used mine to prepare this cheesy potato volcano
