In a saucepan off the heat, whisk together all the ingredients. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture slightly thickens. Let simmer for 2 minutes. Remove from the heat and let cool for 90 minutes or until a themometre reads 104 °F (40 °C).
Meanwhile, line a strainer with four layers of cheesecloth and place over a bowl. Pour the mixture into the strainer, cover with plastic wrap and let cool for 30 minutes. Refrigerate in the strainer for 8 hours or overnight.
Discard the liquid whey and transfer the cream cheese to an airtight container. It will keep for 2 weeks in the refrigerator.
Add more or less salt to this recipe to match your taste. Or try flavouring the cream cheese with chives, pesto or mustard.