Curdle the Milk
In a large pot, bring the milk to a boil over medium-high heat. Keep a close eye on it because milk can burn easily. Once boiling, add the lemon juice and stir. The milk will immediately begin to curdle, separating into curds (solid) and whey (liquid).
Drain the Curds
Once the milk has fully curdled, remove from heat. Line a strainer or colander with cheesecloth, paper towels, or a clean tea towel, and place it over a decent-sized bowl to catch the whey. Pour the curdled milk through the lined strainer.
Remove Excess Whey
Once most of the liquid has drained, lift the sides of the cheesecloth and twist the top to create a pouch. Squeeze gently to remove any excess whey. The more you squeeze, the firmer your cream cheese will be.
Blend and Season
Transfer the curds to a food processor or bowl. Add salt to taste (start with about 1/2 teaspoon and adjust). Blend using a food processor or immersion blender until smooth and creamy. The texture should be spreadable and similar to store-bought cream cheese.
Store
Transfer to an airtight container and refrigerate. Use within 5-7 days. The whey can be saved for other uses like making ricotta, baking, or smoothies—or simply discard it.