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Pour the milk into a saucepan. Heat and bring it to a gentle simmer over medium-high heat for 1-2 minutes. Don't let the milk come to a full boil.
Add the lemon juice. Stir with a wooden spoon to incorporate, and then turn off the heat.
Set aside for a few minutes while the milk curdles. Curds will form, and the whey (a yellowish liquid) will separate.
Pour the curdled milk through cheesecloth and a sieve to strain out all the liquid whey. Or use a slotted spoon to scoop out all the curdles while leaving the liquid whey in the pot.
Rinse the curds with cold water.
Squeeze the curdled milk as much as possible to drain any last drop of the liquid whey (you can reserve the liquid - see the Notes below).
Place the strained curdles into a food processor or blender and add the salt. Blend until light and fluffy.If you want it to be more creamy, gradually add 1-2 Tbsp of whey blend until it reaches your desired consistency.Add any optional add-ins now and blend or stir to incorporate them.
The homemade cream cheese is now ready to enjoy, or you can store it in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.
Serve with bagels, bread, or biscuits
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