This is such an easy and fantastic recipe that I just came upon by accident in my quest to make a richer, creamier cottage cheese (Paneer). It’s no fuss simple and pretty much straight-forward. You can use it in cheesecakes, on toast or chop in some herbs, salt and pepper and turn it into a Dip. It won’t last as long as your favourite packaged cream cheese but honestly its so good I wasn’t able to keep my fingers out of the bowl.


1.5 ltrs Full cream Milk/ Whole Milk

200 ml Fresh cream

2 tablspoons thick Yogurt / hung curd

4 tblspoons white Vinegar

½ tsp Salt

Equipment: Clean 10” square of muslin or cheese cloth, Colander.

  • Line the colander with the muslin or cheese cloth and set it over a large vessel.
  • In a large heavy-bottomed pan heat the milk and cream and bring to a boil
  • Turn down the heat and add the salt, vinegar.
  • Stir well. Bring the heat back to high and continue stirring till the cheese separates from the whey (water)


  • The separated liquid should be almost translucent and not milky. If you find that is not the case add in a tablespoon more of vinegar.
  • Pour the mixture into the prepared colander and let the whey drain out. Lift out the colander with the cheese and let it cool.


  • After it has cooled to room temperature add thick yogurt and give it whizz in a blender.


  • It will come out looking smooth and creamy. Store in the fridge for upto 2 days.

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