HEAT THE MILK: In a large saucepan, heat the milk on a medium setting until it is nearly simmering, stirring to stop the milk from catching. The milk is ready when tiny bubbles start to form around the outside of the pot.

ADD ACID: Stir in the citric acid, lemon juice or vinegar, and continue to heat, stirring gently, until the curds separate from the whey, clumping on the surface with the greenish whey liquid underneath. Turn off the heat and allow to sit for five minutes, while you line a sieve with the cheesecloth or muslin and place it over a large mixing bowl to catch the whey.

DRAIN: After five minutes, carefully pour the curds and whey into the sieve, then allow to drain and cool for 10-15 minutes. 10 minutes will give a softer set, while 15 minutes will be firmer after chilling.

SALT AND PROCESS: When the curds have cooled, scrape into the bowl of a food processor. Add ½ a teaspoon of salt and process until the cheese is soft and creamy, and not at all grainy. This will take around 2-3 minutes, and you should stop halfway to scrape down the sides of the food processor bowl.

SEASON TO TASTE: Taste the cream cheese and add a pinch more salt if you think it needs it, processing again to combine. If the cheese is crumbly and refusing to come together, add a tablespoon of the reserved whey to loosen.

CHILL: The cream cheese will be very soft, but it will firm up in the fridge. Transfer to a small container with a lid and refrigerate until ready to use - this sort of cheese will last 5 days in the fridge.