Cream cheese are usually not easily available and if at you get it, the prices would be sky high. Here I have tried a recipe to get the best substitute for cream cheese. Once you make this, you wont even think of buying it from the stores.
INGREDIENTS:-
Full fat milk……………………………………………………………….1 litre
Vinegar…………………………………………………………………….2 tbsp
Yoghurt(Thick)…………………………………………………………..4 tbsp
Ice cubes…………………………………………………………………..Few
METHOD:-
In a heavy bottom pan, heat milk on a medium flame. Stir occasionally to avoid burning.
Once milk starts boiling, reduce the heat to low.
Gradually add vinegar and stir, milk will start curdling.
Once milk is curdled, take it off the stove and immediately add ice cubes.
Leave it for 2 to 3 minutes.
Line the strainer with muslin cloth.
Strain the curdled milk and squeeze to drain the water.
In a blender, blend together the strained curdled milk and yoghurt till very smooth and soft paste.
Line the strainer with 2 layers of muslin cloth and place it over an empty bowl.
Cover and refrigerate it overnight.
Whey, if any will be collected in the bowl. Discard this whey.
Scrap your yummy cream cheese from the muslin cloth.
NOTE:
If you feel that cream cheese is too thick, then while blending just increase 1-2tbsp of curd and then blend it to smooth paste
NOTE:
If you feel that cream cheese is too thick, then while blending just increase 1-2tbsp of curd and then blend it to smooth paste
Parul says
April 27, 2016 at 7:12 amHi Farrukh, will this not turn tangy as it contains curd..I am asking especially while frosting cakes..
Farrukh Aziz says
April 27, 2016 at 10:26 amHi Parul, curd used for this should not be too sour to make it tangy. 🙂
Puja says
January 24, 2016 at 3:45 amHi Farrukh
Can you tell me how long we can store this cream cheese in the fridge…I want to make it a little in advance for a party?
Farrukh Aziz says
January 24, 2016 at 2:35 pmHello Puja,
You can store this easily for 4-5 days 🙂