Handmade Cream Cheese

Cook the milk over high heat in a saucepan until it almost comes to a boil. Reduce the heat and add lemon juice. Cook and stir constantly until the milk curdles. Set it aside for 10 minutes.

Pour the milk into a strainer and cover it with muslin or a cheesecloth. Let it strain until most of the water is removed. Press the muslin to drain the remaining liquid, and transfer the cheese to a bowl. Combine with salt to taste.

For the cream cheese platter, slice the cucumber and onion thinly. Spread the cream cheese on a board, and arrange the toppings on top of it.