There are many forms of fresh cheese in the world. The texture and firmness are different, but most of them are made by curdling Milk with an acid, such as Lemon Juice OR Vinegar. You might have tried to make Cottage Cheese before. This Cream Cheese is basically the same thing. If you have a tool to process the curds into smooth paste, it is super easy to make. I use a stick blender.


About 200g


4 cups (1L) Full Cream Milk
50ml Lemon Juice *pulp removed, Vinegar can be used
Fine Salt *start with 1/4 teaspoon, then add extra as required

  1. Place Milk in a pot, thick base pot preferred, and heat over medium low heat, occasionally stirring. DO NOT bring to the boil. Remove from heat just before it starts boiling.
  2. Add Lemon Juice (OR Vinegar) in a circular motion, gently stir, then set aside.
  3. Place a fine mesh strainer over a bowl, and pour the mixture into the strainer to drain the curds, and gently press down to remove excess liquid. *Note: Place a piece of suitable cloth if required. Fine curds remaining in the liquid can be strained using a tea strainer.
  4. Place the curds in a jug or bowl, add 1/4 teaspoon Salt, and use a stick blender to process until smooth. If it is not soft enough, add some drained liquid. Taste it, and add extra Salt as required. *Note: You can do this process using a food processor or blender.