Homemade Cream Cheese

Source:

Adapted from Sharmis Passions

Ingredients:

Milk - 1 litre

Thick Curd/Unflavored Yogurt - 1 tbsp

Lemon Juice - 1½ tbsp or Vinegar - 2 tbsp

Method:

1.  In a deep pan, boil milk.  When it starts to boil, add the lemon juice or vinegar and keep stirring continuously until the milk curdles and separates into cheese and whey water.  Switch off the flame.

2.  Take a clean muslin cloth or cheese cloth and pour this mixture into it and drain off the whey water separately.  You can save the whey water to be used in your recipes since it is very rich in protein.  Do not discard it.

3.  Wash the cheese in the muslin cloth at least 2 times by pouring cold water to get rid of the lemon or vinegar flavor.  Leave it aside for 10 to 15 minutes with a container under it for the whey water to drain completely.  Do not squeeze.

4.  Transfer the strained cheese to a bowl.  Add curd and mix well.

5.  Grind this in a mixer to make a smooth, creamy paste.

6.  Transfer this again to the muslin cloth and tie the ends with a knot and hang it on a cupboard handle with a container underneath to collect the dripping whey water.  Leave it aside for 5 to 6 hours for the liquid to drain completely.  Open the pouch and collect the cream cheese in a bowl.  Refrigerate it for 8 hours or overnight.  Your cream cheese is ready to be used.

Store in refrigerator until use.  It stays good in an airtight container in the refrigerator for at least 2 weeks.  When using it, bring it to room temperature and use for your cheese cakes or crackers or for frosting your cupcakes.

This recipe makes about 250 to 300 gm of cream cheese.

The picture shows only the left over cream cheese after I had used some for my cream cheese frosting for red velvet cake.

Notes:

To get extra creaminess, use full cream milk if available.

Also, fresh cream 100 mL can be used to for the extra richness and creaminess.  If using fresh cream, add it to the boiling milk and continue the process.