Step-by-Step Instructions

1. 1.Boil the Milk

   Pour 1 litre of full-fat milk into a pot and bring it to a boil over medium heat, stirring occasionally to prevent scorching. Continue boiling until it reaches a rolling boil, as shown at 0:25.

2. 2.Curdle the Milk

   Once the milk is boiling, remove it from the flame and immediately add 2 tablespoons of vinegar. Stir gently. The milk will start to curdle and separate into curds and whey, as seen at 0:45.

3. 3.Strain the Curds

   Lay a sieve with a cheesecloth over a large bowl. Pour the curdled milk mixture into the cheesecloth-lined sieve, allowing the liquid whey to drain through, as demonstrated at 1:10.

4. 4.Rinse the Curds

   Rinse the curds with cold water by pouring water over the cheesecloth and gently squeezing. This step helps to wash away any residual whey and vinegar, ensuring a neutral flavor for the cream cheese. Repeat this process a few times, as shown at 1:20.

5. 5.Squeeze Excess Liquid

   Gather the edges of the cheesecloth and squeeze the curds firmly to drain as much liquid whey as possible. The goal is to get the curds as dry as possible, as seen at 1:30.

6. 6.Process to Cream Cheese

   Transfer the drained curds into a food processor. Process for about 3-4 minutes until the curds come together and become completely smooth and creamy. Scrape down the sides of the processor as needed, as shown at 1:40.

7. 7.Achieve Creamy Consistency

   Add 1 tablespoon of water to the food processor and continue to mix. Check the consistency with your finger; the cream cheese should be smooth and creamy. Add more water, a teaspoon at a time, if a thinner consistency is desired, as demonstrated at 2:00.

8. 8.Season and Store

   Add 1 teaspoon of salt to the cream cheese and mix well. Taste and adjust seasoning as per your preference. This is also a good time to add any herbs, garlic, or other flavors you like. Transfer the homemade cream cheese to an airtight container and store it in the fridge. It can be used within 7 days but may last up to 2 weeks, as shown at 2:15.