In India Cream Cheese is not available in all local markets. This has less shelf life. So after buying it has to be consumed fast. This ingredient is mostly required in European cuisine. In my family it is required frequently. So thought of giving a trial a home made version of Cream Cheese recipe.
Believe me, this is super easy and super hit recipe. Prepare it as you require it, consume it fresh and that’s it.
Yields 50 gm cream cheese
- Premium Full fat milk- ½ ltr
- Lemon juice – 1 tblspn
- Blender or small grinder
- Muslin cloth and a strainer
- Glass jar for storing
Heat the milk. When it reaches almost boiling point, simmer the gas flame. Pour the lemon juice and keep stirring. The milk will curdle and green liquid will be seen and the curdled milk will float over the green liquid. If the clear green liquid does not appear, pour more lemon juice. Switch off the stove.
Spread the muslin on the strainer. Strain the liquid. Store the liquid for making delicious drink.
This curdled milk shall be processed to cream cheese.
Let it cool. Squeeze extra liquid from the curdled milk.
Put it in the blender and blend it on high speed till the granule cheese turns to creamy texture.
This is cream cheese. Transfer it to glass jar. Use as required.
Shelf life 7 days.