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In a medium saucepan, bring milk to a low boil while constantly stirring
Once boiling, add lemon juice and stir
Remove from heat
Strain the milk and curd through a strainer lined with cheesecloth
Gently squeeze to remove some of the excess liquid
Add the strained curd and salt to a food processor or blender and blend to combine
If the cream cheese is too thick, add some of the strained liquid back and blend again
Place in a container and refrigerate until cold
Store in the refrigerator for up to a week