My Homemade Cream Cheese recipe could not be easier to make, because everything you need to make rich, creamy, and tangy cream cheese is most likely already in your fridge.
SMALL CURDS: I have heard feedback that lemon juice yields a smaller amount of curd than vinegar, and this may very well be true for pasteurized milk. Choose a white vinegar, cider vinegar/white wine vinegar will do it. When using lemon juice use it fresh from the fruit.
Salt: Just add 1/4 teaspoon of salt and then taste. If you would like it saltier then feel free to add more.