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Pour 4 cups of milk into a pot and stir it for a couple of minutes.
Heat the milk until it becomes hot and steamy, with bubbles forming at the edges, then remove it from the heat.
Add four tablespoons of white vinegar to the hot milk and let the mixture sit for five minutes to allow small clumps to form.
Set up a strainer lined with a cloth over a bowl and pour the mixture into it, letting it drain for about 20 minutes.
In a small bowl, melt three to four tablespoons of butter and let it cool off the heat for a minute.
Combine the melted butter with the drained mixture and blend until smooth.
Transfer the cream cheese to a small container for storage.