In a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.

Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Add citric acid. Continue stirring constantly.

Continue cooking until the mixture curdles. Stir constantly until the mixture has separated completely, this should take just a few minutes. There will be a yellowish liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.

Lay a cheesecloth in a large sieve and place it over a large bowl. Pour the curds into the sieve. Let it strain and cool for about 15 minutes. (Note: You can reserve the whey for marinades, bread, pancakes etc)

Once cooled, use the cheesecloth to squeeze the excess whey out of the curds.

Transfer curds to a food processor and process until very smooth and creamy, about 3 minutes. If the mixture seems grainy and stiff then add in a splash of the whey or cream to loosen it.

Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.

This cream cheese must be stored in the fridge. Use it within 7 days.