Boil milk, add lemon juice and stir continuously until the whey water and cheese separates. You can see the whey separating from milk as seen below. Switch off.

Now pour this into a muslin cloth and drain water.

Then wash it in cold water twice at least to get rid of the lemon flavour.

Leave it aside keeping a container under it for 15mins for the water to drain.

Then add curd and mix well. Now transfer it to the mixer and grind this mixture to a smooth paste.

Now transfer this again to the muslin cloth and bring the ends together and tie a knot and hang it on a cupboard handle.

Leave it aside for 5-6 hours till all the liquid is drained completely.

You can place a container under the hanging to collect the dripping. Then open and collect cream cheese in a bowl and refrigerate it overnight.