Homemade Cream Cheese

1. Combine milk and cream in a large bowl and heat over medium heat. Allow the milk to come to a gentle simmer — you will see tiny bubbles form around the edges. Stir in lemon juice, and remove from heat. Let sit for 10 minutes.
2. When you come back you should see curds separated from whey (yellow/clear juice). Line a sieve with cheesecloth and strain. Let sit and drain for about 10 minutes before transferring to a blender with salt. Blend and taste, add more salt to taste if needed.
3. Store in an airtight container in the fridge. Enjoy!