Homemade cream cheese

Directions

• In a pan, add the milk and heat over medium heat until it almost boils. 
  Do not let it boil completely.
• Turn off the heat and add the white vinegar or lemon juice to the milk. 
  Stir gently and let sit for 5 to 10 minutes. 
  This will curdle the milk and form curds.
• After the resting time, the milk should have curdled, forming small lumps. 
  If necessary, add more vinegar or lemon juice and stir until the curds are completely formed.
• Place a thin cloth or muslin over a large bowl and pour the contents of the pan onto the cloth. 
  The whey will drain, leaving the curd clumps on the cloth.
• Join the ends of the cloth and make a package. 
  Hang the packet over the bowl to drain the remaining whey for another 1-2 hours.
• After draining well, transfer the curd lumps to a food processor. 
  Add the cream, butter and salt. 
  Process until you obtain a creamy and homogeneous consistency.
• Transfer the homemade cream cheese to an airtight container and refrigerate. 
  Let it cool before consuming.