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Boil the milk: Place the 4 cups of milk in a 6-quart pot and bring to a boil over medium heat. Watch carefully in order not to spill over your stovetop.
Turn off the heat as soon as it comes to a boil and then stir in the lemon juice or vinegar. Set aside for about 15 minutes in order to curdle and cool down.
Strain: Pass the liquids and curdles through a fine-mesh sieve lined with cheese cloth (or a nut-milk bag). After separating the cheese can be pressed to release more of the liquid if necessary.
Blend: Transfer the curdles to a blender or food processor and add the butter, salt, and about 2 tablespoons of the extra milk. Blend well until creamy, smooth, and spreadable, about 2-3 minutes.
If you would like your cream cheese to be thinner, add one more tablespoon of the reserved milk and blend again just until homogeneous and creamy. NOTE: Unlike the American cream cheese, which is solid, the Brazilian cream cheese has a super creamy, smooth, and spreadable consistency (almost like a cake frosting).
Chill/Serve or Store: Transfer the cream cheese spread to a sterilized mason jar, seal the lid, and refrigerate for at least 3 hours or until chilled. Spread on top or fill the bread with the cream cheese spread.