Homemade cream cheese is so much better than store bought. Definitely worth making! You can use all whole milk, or any combination of cream/ half-and-half/whole milk you prefer. It will get sturdier as it cools.

• 8 cups half-and-half (not UHP)
• 2.5 teaspoons vinegar
• 1/2 teaspoon salt
• large colander
• cheese cloth, or tea towel

1. Put half-and-half in a large pot
2. Heat to a rolling simmer stirring all the while
3. Lower heat, then add the vinegar. Small curds will start forming.
4. Strain the contents of the pan through a colander lined with cheesecloth, or a linen tea towel.
5. Let drain, and when it’s getting pretty dry, lift it all out, twist the top and squeeze out the rest.
6. Add salt, and beat til smooth.