Bring 2 ltrs of full fat1 milk to a rolling boil in a large pot/ sauce pan, and then turn off the heat.
Immediately add 8 tsps of lime juice to the milk and stir gently. Make sure to do this when the milk is really hot!
You should soon see curds separating from the whey (little white solids separating from a pale-yellow liquid). Turn the heat off at this point and continue to stir for about 20 seconds.
Place a sieve over a large bowl, and line it with muslin cloth. Pour the curdled milk into the sieve and allow it to drain for about 15 – 20 mins2.
Transfer the drained curds to a food processor and add 4 tsps of the whey; add a pinch of salt and process for 3 minutes. Stop after each minute to scrape down the sides of the food processor jar and give the cream cheese a good stir. Add a tsp more of the whey if you feel the mixture is too dense.
Here’s what the cream cheese should look like after 3 minutes of blending.