جبنة كريمية

We pour the milk into a large stainless steel pot and heat it over medium heat until it begins to boil, stirring continuously without letting it fully boil.

Now, we lower the heat to the lowest setting and start adding lemon juice gradually, stirring after each addition.

We set the pot aside and leave it for 10 minutes without stirring until the whey separates from the curds or cream.

We place a clean piece of cheesecloth over a strainer on top of a large bowl, then put the cream in the cheesecloth and let it drain and cool for about 15 minutes.

In a food processor, we add the formed cream with salt and blend until creamy, adding more leftover whey or cream if the mixture is dry.

We store the cream in an airtight container in the fridge for up to 7 days.

Note: We can save the whey in the fridge for use in making bread and other recipes