Two Ingredient Cream Cheese

0 In a medium sauce pan heat the milk on medium high heat stirring consistently until milk begins to boil. 
1 Lower the heat to medium then add in lemon juice slowly, 1 tablespoon, 1 minute at a time while stirring consistently to avoid burning.
2 Once the milk curdles, the fat has separated from the whey completely, and floats to the surface, then you can remove from the heat. 
3 Place a cheesecloth or 3 layers of paper towel over a large strainer then slowly pour in the mixture.
4 After 20 minutes place the curds into food processor and run it for about 4-5 minutes, or until soft and creamy.