At that point, Kazan said that the milk would begin to curdle and home cooks would likely notice yellow-ish liquid being left behind as curds form.
Kazan also said that all the curds would be formed "within a few minutes," but Lauren found that Kazan didn't specify exactly how long to let the mixture sit. She settled for around 10 minutes.
Then, Lauren strained the mixture over a bowl and squeezed out the remaining whey. All that's left was to transfer the strained mixture into a food processor or blender, add salt, and mix for two minutes tops. The cream cheese will remain good for one week.
Compared to Rosen's recipe, Kazan's was quicker and packed more noticeable, slightly sharp flavors due to the lemon juice and salt. Lauren found that when paired with bread, the acid mellowed out and added a nice dose of flavor. The texture more closely resembled store-bought cream cheese.