Directions

1. Add the milk and buttermilk to a large pot and heat over medium, stirring every 2–3 minutes to prevent it from catching.

2. Once the milk is almost boiling, turn off the heat and add the lemon juice. Stir gently, then leave it to sit for 10 minutes.
3. Carefully lift the curds from the whey and place them into a strainer lined with cheesecloth.
4. Squeeze out as much whey as possible, then transfer the cheese to a food processor. Add a pinch of salt and blend until smooth.
5. Place the cream cheese in an airtight container and refrigerate. Once it's completely cold, it’s ready to enjoy.
6. The cream cheese will keep in the fridge for up to 1 week.