Home Style Cream Cheese

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


  1. Premium Full fat milk- ½ ltr
  2. Lemon juice – 1 tblspn

Tools required:

  1. Blender or small grinder
  2. Muslin cloth and a strainer
  3. 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.


14 Comments Add yours

  1. Awesome share Reena…Loved it !!

    Liked by 1 person

    1. Thank u Anshu. Cheers!!!

      Liked by 2 people

  2. Megala says:

    Easy & creamy!

    Liked by 1 person

  3. blondieaka says:

    Reblogged this on Retired? No one told me! and commented:
    Wow this is so easy and I cannot always get cream cheeses here unless I go into town so this recipe is ideal for me and no nasties which make it even better…Thank you, Reena for sharing this recipe

    Liked by 1 person

    1. This is fast perishable and market bought product needs to be consumed fast. So this is good and make itt just enough for single used. Cheers!!!

      Liked by 1 person

      1. blondieaka says:

        But is same as paneer ?

        Liked by 1 person

      2. The key procedure is same. Both are made by curdling the milk. For making paneer we dry out the moisture process it to shape it like cake. For cream cheese it requires premium full cream milk , curdles and it is strained and creamed.

        Liked by 1 person

    2. Thank you so much. Very kind of you. I remember you had reblogged my post on Moroccan lamb stew. So nice of you. Thanks again.

      Liked by 1 person

      1. blondieaka says:

        You are welcome..If it is a good recipe I reblog 🙂 Or different I should say 🙂

        Liked by 1 person

  4. blondieaka says:

    Awesome Reena …Thank you, i have reblogged this on http://blondieaka.wordpress.com

    Liked by 1 person

    1. Thanks for liking it and thanks a ton.

      Liked by 1 person

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