Heat the milk in a large saucepan over medium-high heat, bring to a boil, then add the lemon juice, stir and turn off the heat. Set aside.
8 cups full-fat milk, 5 tablespoon lemon juice
The milk will curdle, and you will see curds forming in the milk; this is normal.
Now, pour all the curdled milk through a cheesecloth and then squeeze to strain all the liquid whey.
Put the strained curdled milk and salt into the food processor and blitz for 1-2 minutes until light and fluffy cream cheese forms.
½ teaspoon salt
Notes
Use fresh lemon juice only: Do not use commercialized lemon juice from cans or bottles as it may contain other substances that may affect or worsen the flavor of this cheese.
Curdle the milk for at least 10 minutes: This will give you enough time to be able to separate the curds and whey excellently.
Use a fine-mesh cheesecloth: This is to prevent the solids from escaping and to strain out all the liquid whey allowing a smoother and creamier texture.