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In a saucepan, heat the milk and cream over medium heat until it’s steaming and simmering. Stir occasionally to keep it from sticking.
Slowly stir in the lemon juice, let it come to a gentle boil, then turn off the heat. Let it sit for 5–10 minutes while the magic happens — you’ll see curds start to form.
Line a strainer with cheesecloth and pour the curds in, letting the whey drain away (save in case you need it for the blending step). For a softer texture, let it sit for 15–30 minutes; for a thicker spread, leave it a bit longer.
Blend it up! Add the salt and blend until smooth. If it’s too thick, add a spoonful of the liquid whey to loosen it up.
Store it in an airtight container in the fridge for up to one week.
Tip: Customize your cream cheese by blending in fresh herbs, minced garlic, a drizzle of honey, or even some chopped fruits for a sweet twist.