Heat the milk

• Pour the milk into a pot.
• Bring it to a boil over medium heat, stirring so it doesn't scorch.

Curdle with lemon juice

• Add the lemon juice and stir it in.
• The milk will immediately start to curdle and separate into curds and whey.

Let the curds set

• Leave the pot to sit undisturbed until thick curds form.

Drain the whey

• Pour the curds into a colander to drain off the excess whey.
• Keep the whey if you want to use it instead of cream later.

Blend to cream cheese

• Transfer the drained curds to a blender.
• Add the heavy cream (or reserved whey) and blend until smooth and creamy.
• Add a little more cream for a softer texture if you like.