Cream Cheese

In a saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.

Reduce the heat to medium. then add vinegar. Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes.

There will be a white liquid on the bottom and thick curdles on top. Remove from the heat.

stain properly and cool for about 15 minutes.. Watery liquid should get separated or else it will watery mixture

Transfer curds to a food processor and Add butter, salt and milk(add more milk if its needed), process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.

U can store it for few weeks