Cream Cheese is frequently used for cake, cookies and frosting. I generally use it for filling or frosting and I prefer homemade. They are more cheaper and easier to prepare. There are several ways to make the creamcheese. Inspired from the internet, I made this recipe and now whenever I want to make creamcheese this is preferred method for me

** Don’t throw away left over whey. Use it for kneading paratha, rotis, tortillas, or making ricota cheese etc. They are highly nutritious

Preparation time: 20 mins Cooking time: 7 mins Total time: 27 mins

Servings: 210 g

Ingredients

  • 1 litre fat milk
  • 2 tbsp Vinegar or lime juice or as required
  • 1/3 cup Cream (thick)

Steps to prepare

  • Boil milk in deep bottom vessel
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  • Add vinegar/lime juice.
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  • Keep stirring, milk will curdle and seperate as whey and cheese
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  • Allow it to cool slightly.
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  • Filter the cheese using muslin or cheese cloth over colander. Drain the liquid.
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  • Run collected cheese under running water to remove the smell of vinegar/lime juice. Now keep it hanging or under some weight for 20-25 minutes to drain excess water
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  • Transfer this collected cheese to grinder/blender
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  • Add 2 tbsp cream at a time and blend well
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  • Blend mixture until it’s no longer grainy and has got creamy texture to the cheese. Keep scraping sides while grinding.
  • Refrigerate and store it in air tight container.
  • Use this homemade creamcheese within a week
Homemade Cream Cheese
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Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

2 replies on “Homemade Cream Cheese

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