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Heat 4 cups of milk in a medium saucepan over medium heat, stirring occasionally to prevent scorching. Once it reaches about 175°F to 185°F, turn off the heat.
Once the milk is hot, turn off the heat and stir in the juice of one lemon (or 2-3 tablespoons). You should start to see the milk curdle after a minute or two. Let it sit undisturbed for about 5 minutes to fully separate into curds and whey.
Line a strainer with a cheesecloth or thin tea towel over a large bowl. Carefully pour the curdled milk into the strainer. Let drain for about 30 minutes.
For a smoother structure, transfer the curds to a food processor and blend until smooth and creamy.
Store your homemade cream cheese in an airtight container in the fridge. It’ll keep for up to one week.