Homemade Cream Cheese

Instructions

1. Heat the dairy
   In a large, heavy-bottomed pot, combine the whole milk and heavy cream. Heat slowly over medium-low heat, stirring occasionally to prevent scorching, until the mixture reaches 180°F (82°C). Do not allow it to boil.
2. Add the acids
   Remove the pot from heat. Slowly stir in the lemon juice and white vinegar. Continue stirring gently for about 1-2 minutes until you see the mixture begin to separate into curds and whey. The liquid should look yellowish and slightly clear with white curds floating.
3. Strain the curds
   Line a colander with several layers of cheesecloth and place it over a large bowl. Carefully pour the curdled mixture into the cheesecloth. The curds will collect in the cloth while the whey drains into the bowl below. Let it drain for 5 minutes.
4. Season and bundle
   Add salt and any optional seasonings to the curds. Gently fold them in. Gather the corners of the cheesecloth and tie them together to form a bundle. Hang this bundle over a bowl (you can tie it to a wooden spoon placed across the top of a deep pot) and let it drain in the refrigerator for 8-12 hours.
5. Process the cheese
   Once drained, transfer the cheese to a food processor. Process for 1-2 minutes until smooth and creamy, stopping to scrape down the sides as needed. If the cheese is too thick, add 1-2 tablespoons of the reserved whey or a splash of heavy cream to reach your desired consistency.
6. Store properly
   Transfer the cream cheese to an airtight container. It will keep in the refrigerator for up to 1 week. The flavor will develop and improve after the first 24 hours.