Homemade Cream Cheese

Ingredients

• 4 cups whole milk
• 2 tablespoons vinegar or lemon juice
• 1/4 teaspoon salt

Instructions

1. Heat the milk in a saucepan until it gently boils.
2. Reduce heat, add vinegar slowly while stirring until curds form.
3. Let sit for 5 minutes, then strain through cheesecloth.
4. Squeeze out excess whey, then blend curds with salt until smooth.
5. Refrigerate for 30 minutes to set before using.

Notes

• Use non-ultra-pasteurized milk for best results.
• Customize with herbs, fruit, or spices.
• Store in the fridge up to 1 week.