CREAM CHEESE (HOME MADE)
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.