2-3 tablespoons lemon juice (lime juice or white vinegar)
1/4 - 1/2 teaspoon salt
Optional: Olivelle French Toast Sugar Shaker for a mouthwatering Cinnamon Cream Cheese
Directions:
In a heavy-bottomed saucepan, heat the milk on medium high, stirring constantly until it starts to just boil. Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1 minute intervals. Continue stirring constantly.
Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes.
There will be a discolored liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes. Lay a mesh strainer lined with cheesecloth over a large bowl. Pour the curd mixture into the strainer & let strain and cool for about 15 minutes. Reserve some liquid for the next step.
Transfer curds to a food processor and process until curds have began to come together add a tablespoon of the liquid at a time and process until totally smooth and creamy and at a texture you enjoy. It will take around 3-4 minutes. Keep going and adding increments of liquid if your cream cheese is grainy.
Add salt and taste. If making cinnamon toast cream cheese, add 1/4 cup of Olivelle's French Toast Sugar Shaker, combine well. This cream cheese must be stored in the fridge. It should be used within 7 days but can last as long as up to 2 weeks.
