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Warm the Milk
Heat the milk gently in a saucepan over low heat for about 15 minutes. Do not let it boil.
Add Lemon Juice
Squeeze juice from half a lemon.
Mix Ingredients
Remove milk from heat. Stir in yogurt and lemon juice thoroughly.
Rest the Mixture
Let the mixture sit at room temperature for 3 hours to allow curdling.
Strain the Curds
Line a strainer or colander with cotton gauze. Pour the mixture in to separate curds from whey.
Chill and Press
Transfer the curds to a container, cover with a weight, and refrigerate for 30 minutes to press out excess liquid.
Season & Mold
Add a pinch of salt, shape the curds into a mold or desired shape, and refrigerate for 8 hours.
🎉 Enjoy Your Homemade Cream Cheese!
Spread it on toast, blend into creamy sauces, or add it to your favorite recipes. Fresh, wholesome, and made by you!
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