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

- Add vinegar/lime juice.

- Keep stirring, milk will curdle and seperate as whey and cheese

- Allow it to cool slightly.

- Filter the cheese using muslin or cheese cloth over colander. Drain the liquid.

- 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

- Transfer this collected cheese to grinder/blender

- Add 2 tbsp cream at a time and blend well

- 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

Wow 😮 great 👍🏼
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Thanks dear
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Hello Madam, which type of cream should I use ?
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Regular Amul cream would do
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It can be used in cheese cake also
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Yes you can.. I have made cookies too from the homemade cream cheese and also used for frosting
https://spicesanddesserts.com/2020/07/02/creamcheese-cookies-eggless/
https://spicesanddesserts.com/2019/09/08/red-velvet-cupcakes/
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