Cream Cheese
Cream cheese can be easily made at home with Whole-fat Milk. If you don’t have whole-fat milk, you may use toned milk and add cream to it. The process if similar to the making of Cottage Cheese. The only difference is that the protein is whisked to get a creamy texture for Cream Cheese.
Servings Prep Time
490grams 10minutes
Cook Time Passive Time
10minutes 15minutes
Servings Prep Time
490grams 10minutes
Cook Time Passive Time
10minutes 15minutes
Ingredients
Instructions
  1. Take milk in a container
  2. Add cream, if using toned milk.
  3. Cook on medium heat, stirring continuously
  4. When the milk starts to boil, add the lime juice/vinegar
  5. Continue to boil till the whey is completely separated from the protein.
  6. Take a double layered muslin cloth and place on a strainer
  7. Pour the mixture into the strainer
  8. Bring the ends of cloth together and tie it up. Hang over the sink for about 15 minutes, till it is drained.
  9. Transfer to a blender.
  10. Add salt and blend to form a smooth, creamy texture.
  11. Store in an airtight container and refrigerate.

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