In a large sauce pan on medium high heat, bring the milk to a boil, being sure to stir frequently to avoid scalding  the milk. As soon as it starts to boil, reduce heat to medium low and add the lemon juice in 3 parts, stirring in between each addition.

The milk will start to curdle (this is the curds), and leave a yellow liquid (the whey) behind. After the lemon is fully added, remove from heat let it sit for a few minutes.

Place the strainer over a large bowl, and place the cheesecloth inside the strainer. Strain the mixture through the cheesecloth. (You may otherwise scoop out the curds and place in the strainer instead.) Let sit for about 15 minutes to allow the whey to fully drip off. However, do make sure that the strainer is not sitting in the whey in the bowl below!

Place the curds and salt in the food processor or blender. Mix for 1-2 minutes, until the cream cheese becomes light and creamy.

If you want to add any spices or flavorings, add it to the food processor to continue to incorporate it together. Do note that adding fresh herbs and fruit will affect the shelf life of your cream cheese. Stick with powdered garlic and dried herbs for best results.