Introduction: Homemade Cream Cheese
-Cream cheese can be prepared at home itself and can be used for making cheese cakes, as frosting for cakes and even as spread on crackers and bread.
-If using as spread you can add some salt and herbs to it.
Step 1: Curdling Milk
-First step in making home made cream cheese is curdling milk. Take about half litre milk in vessel and bring to boil.
- When milk starts boiling add lemon juice and stir continuosly until whey seperates and milk curdles
Step 2: Strain on Cheese Cloth
-Transfer the curdled milk to cheese or muslin cloth and rinse under running water to get rid of lemon smell.
-Leave it aside keeping a strainer or container at the bottom for water to drain for about 15 minutes.
Step 3: Add Tablespoon Yoghurt
-Once water is drained add tablespoon yoghurt to curdled cheese and give a mix
Step 4: Blend to Smooth Paste
-After adding yoghurt transfer curdled cheese to blender and blend to smooth paste
Step 5: Transfer Again to Muslin Cloth
-Transfer the blended paste to muslin cloth and bring the ends together and tie a knot and hang it to drip the excess liquid for atleast 5 hours.
-place a vessel at the bottom so that liquid gets collected in it or tie knot near wash basin
Step 6: Collect Cream Cheese and Refrigerate It
-Finally open and collect cream cheese.Transfer to bowl and refrigerate it overnight.
-when you want to use it bring to room temperature and use it. cream cheese stays good for 2 weeks when refrigerated.
Step 7: Enjoy
Enjoy cream cheese for cheese cakes or as frosting and also as spread on breads and crackers