Cream Cheese
https://www.youtube.com/watch?v=JtK98_qv8OU
½ gal whole milk (2 liters)
4-5 Tb fresh lemon (vinegar can be used but not as well)
Scald milk, stirring, remove from heat
Add lemon, tablespoon at a time mixing well each time, even with milk hot
When curds form, strain through cheese cloth
Squeeze out all the whey gently
Blend curds with blender (hand blender ok), stand mixer will not work, it needs the blade.
Add a little whey or Cream if needed, until consistency you like.
Pinch of salt to taste as blending.
If not fluffy enough you can use stand mixer to fluff it up after it is blended with a blade.
Will keep 1-2 weeks in refrigerator