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  • 4 cups milk
  • 3 Tbsp lemon juice
  • pinch salt optional
  1. Line a colander or strainer with 2 layers of cheese cloth and a bowl underneath.

  2. In a saucepan bring the milk to simmer, not boil. You will see tiny bubbles on the sides. 

  3. Add the lemon juice and stir.

  4. The milk will start curdling. Keep stirring for 1 minute. The curds will separate from the whey.

  5. Strain in the colander prepared at the beginning with the cheese cloth.

  6. Let it drain for 15 min.

  7. Transfer the cream cheese block in a food processor. Add a pinch of salt (not for babies) and blend into a smooth cream.

  8. Store in the refrigerator for up to 2 weeks.