Homemade 4-Ingredient Cream Cheese

Instructions

1. In a large saucepan bring the milk to a boil.
2. Turn off the heat and add the lemon juice in 1 tablespoon at a time stirring between additions. The milk will begin to curdle and separate. 
3. When the whey is clear, with a slotted spoon strain the curds into a sieve lined with several layers of cheesecloth. Drain for 2-3 minutes. 
4. Place the hot curds to the food processor, add salt. Blend for 1 minute. 
5. Scrape the sides and the bottom of the bowl with a spatula, add the butter. Blend for 3-4 minutes or until smooth. 
6. Serve immediate or store chilled in an air-tight container for 3-5 days.