The biggest challenge some people face while attempting a new recipe, is the non availability of certain ingredients. Whenever I come across such a situation, my first option is lookout if the ingredient could be made at home. Though Cream cheese is usually available where we stay, there was this one time when I was not able to get it. Naturally, I moved to my next option, i.e make at home. As usual, Google helped me find a recipe at biggerbolderbaking. On reading through, I realised that it was just like making Paneer (Cottage Cheese). Both recipes follow the method of curdling the milk with lemon juice/vinegar. The drained protein is made to a block in case of Cottage Cheese, whereas in Cream Cheese it is whisked to form a creamy texture.
Ideally whole-fat milk is to be used to make cream cheese. As I had only toned milk in stock, I added some cream. I got 490 grams of Cream Cheese from 2 litres of milk combined with 1 cup of cream. This recipe is definitely a keeper. Henceforth, I don’t think I’ll ever bother to buy Cream Cheese.
- 2 litres Whole fat Milk/ Toned Milk
- 1 cup Fresh cream (only if you are using toned milk)
- 2 tablespoons Lime juice Vinegar
- 1/2 teaspoon Salt
- Take milk in a container
- Add cream, if using toned milk.
- Cook on medium heat, stirring continuously
- When the milk starts to boil, add the lime juice/vinegar
- Continue to boil till the whey is completely separated from the protein.
- Take a double layered muslin cloth and place on a strainer
- Pour the mixture into the strainer
- Bring the ends of cloth together and tie it up. Hang over the sink for about 15 minutes, till it is drained.
- Transfer to a blender.
- Add salt and blend to form a smooth, creamy texture.
- Store in an airtight container and refrigerate.