Pour 2 liters of full-fat milk into a saucepan and place it on the stove over medium heat.

Using a spatula, stir the milk occasionally to prevent it from sticking to the bottom.

Allow the milk to come to a boil.

Once the milk has reached a boil, reduce the heat to low.

Gradually add 4 tbsp of lemon juice to the milk while stirring it continuously.

Keep stirring the milk as it begins to curdle. The white curds will soon start separating from the watery, slightly greenish liquid.

Continue stirring until the curds have completely separated from the liquid.

Once the curds have separated, turn off the heat and remove the saucepan from the heat.

Place a strainer over a large bowl and line it with a cheesecloth or a clean, fine cotton cloth.

Let it sit for 15-20 minutes, allowing the excess water to drain completely.

Transfer the drained curds to a blender.

Add ¼ tsp of salt to enhance the flavor of the cream cheese.

Blend the curd until it’s smooth and creamy. If the mixture is too thick and doesn’t blend easily, add some of the reserved curdled water to adjust the consistency.

Continue blending the mixture until the texture is soft and creamy.

Transfer the blended cream cheese to a clean, airtight container.

Serve immediately or store it in the refrigerator for up to 1 week.