In a large heavy-bottom saucepan add in full-fat milk (will give you more curd for your cream cheese). Put it on medium-high heat to make the milk come to a simmer. While it is coming to a simmer stir it every so often. When the mix comes to a simmer turn it down to a medium controlled heat. To let it simmer away. Get some lemon juice or lime juice or vinegar (white plain). Using a wooden spoon stir in the lemon juice to the milk a little at a time, for example, one tablespoon at a time.

When it starts to curdle it means you are on the right track add another tablespoon of lemon. Add the last bit of lemon and give it a stir around. All of the lumps that have come to the top are the creamed cheese. Knock it off the heat and strain the liquid off To separate the curd from the way, get a nice big bowl lay over a sieve and lay into that some cheesecloth.

Take your mixture and pour it into your cheesecloth. Let it sit there for 15 minutes. Let all the liquid drain away. You don’t have to throw it away it works well for marinades and brines, because the acid in from the milk and lemon will break down in your met really well. Add the curd to the food processor. Add in a little bit of salt for flavour.

You can add different flavours at this point. Pop on the lid and process until it is creamy. If you find your creamy cheese is a little bit thick feel free to add the liquid that we sieved to make it soft. The cheese will last in your fridge for seven days. The quality of the cream cheese depends on the quality of the milk.


  • 4 cups (32oz /1000ml) whole milk (full fat, not low fat)
  • 2-3 tablespoons lemon juice (lime juice or white vinegar)
  • 1/4 – 1/2 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 happen within a few minutes.
  4. Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture 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 flavour. Now is also a good time to add herbs, garlic, or any other flavours you like.
  7. This cream cheese must be stored in the fridge. Use it within 7 days but can last as long as up to 2 weeks.