Basic Cream Cheese (Making Cream Cheese At Home)

Basic Cream Cheese (Making Cream Cheese At Home) - Plattershare - Recipes, food stories and food lovers
Cream Cheese is an essential part of Western cuisine.It is used in various ways from dips,to fillings and dessert toppings.In countries like India where thanks to the Internet people have realised the importance of making recipes from other cuisines,the costs of imported products are sky high as a result of which many people are grounded and have unfulfilled dreams of recipes they crave to make but do not have the ingredient. This recipe will benefit many people who have dreamt of using Cream Cheese as a preferred ingredient.In future posts I will be including Cream Cheese as a main ingredient for different recipes. This recipe yields approximately 250 gms of the freshest,tastiest,softest and best Cream Cheese.The recipe does not include salt for people to use the Cream Cheese according to their likes.
4.60 from 5 votes
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Prep Time4 hours 50 minutes
Cook Time10 minutes
Total Time5 hours
Served As: Breakfast
Recipe Cuisine Type: British
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5

Ingredients
 

  • 1 ltr Milk
  • 2 tbsp White Vinegar or water mixed in hot water
  • 4 tbsp Greek Yogurt or yogurt fresh yogurt
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Instructions
 

  • Boil the milk on medium heat till it comes to a simmering boil.Take off heat and wait 10 minutes.
  • Add 1 tbsp of the vinegar – water mixture stirring the milk all the while till it separates into clouds of soft,loose white cheese.
  • This is the Indian Paneer and we stop at this stage while making Paneer as we drain out the whey and use the residual cheese.
  • But in Cream Cheese we take it a step ahead.Line a colander or strainer with loose cheesecloth or a kitchen towel and drain the cheese and whey.
  • Allow the cheese to completely drain the water.For 1 litre milk you will get 225 – 250 gms cheese.
  • Put the cheese in a blender or a chutney jar and add the fresh yogurt.Blend till satiny smooth.
  • Pour back into the cheesecloth and let the extra moisture drip for an hour.Spoon into a glass or ceramic bowl and put the lid on.Refrigerate immediately if not using.Keep refrigerated.
  • Lasts for a month if kept refrigerated.
    Basic Cream Cheese (Making Cream Cheese At Home) - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Note : Keep a pan under the whey and store it in the refrigerator for awesome soft rotis,addition to gravies and adding to future cheese making times.
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4.60 from 5 votes
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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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