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In a heavy-bottomed saucepan, heat 4 cups of milk on medium-high heat. Stir milk constantly until it starts to simmer and then boil for a bit.
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time with a minute in-between. Continue cooking and you will see it curdling.
Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This all happens real quick. I am talking only a couple of minutes.
Place a strainer with a cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and get rid of the whey, then let the curds cool for about 15 minutes.
Transfer the curds to a food processor or blender and mix until they are now a totally smooth and creamy creation. It will take around 3 to 4 minutes. Keep going if your cream cheese is grainy.
Add salt, mix, and taste. Add more if you want more flavor. Now is when you can add herbs too, like garlic or any other flavors you like.
Store this cream cheese in the fridge. Use it within 7 days, but if stored properly it will probably keep for up to 2 weeks.