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    Home ยป Recipes ยป How To's

    How To Make Cream Cheese At Home

    Published: Nov 3, 2014 || Last updated: Aug 23, 2020 by Farrukh Aziz

    2914 shares

    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
     

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    1. Varsha Vivekanandan says

      January 21, 2020 at 12:01 am

      For how long can I store this cream cheese ??

      Reply
      • Farrukh Aziz says

        January 21, 2020 at 10:26 pm

        Hello Varsha,
        You can store it in refrigerator upto 5 days.

        Reply
    2. Samira Gupta says

      September 17, 2019 at 6:27 pm

      Easy recipe with excellent pics.

      Reply
    3. Khushali says

      July 21, 2019 at 4:49 pm

      Can you show cream cheese recipe with step by step picture

      Reply
    4. Parul says

      April 27, 2016 at 7:12 am

      Hi Farrukh, will this not turn tangy as it contains curd..I am asking especially while frosting cakes..

      Reply
      • Farrukh Aziz says

        April 27, 2016 at 10:26 am

        Hi Parul, curd used for this should not be too sour to make it tangy. ๐Ÿ™‚

        Reply
    5. Puja says

      January 24, 2016 at 3:45 am

      Hi 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?

      Reply
      • Farrukh Aziz says

        January 24, 2016 at 2:35 pm

        Hello Puja,
        You can store this easily for 4-5 days ๐Ÿ™‚

        Reply
    6. Rukhsana says

      January 20, 2016 at 8:10 am

      Hi.. i did try this today as u said. But got only a little paneer frm 1 litre milk n 2 tbsp vinegar.. hardly 100gm.

      Reply
      • Farrukh Aziz says

        January 20, 2016 at 9:17 am

        Yes Rukhsana, 1 litres milk yields approx 100 gms paneer only ๐Ÿ™‚

        Reply
      • Janaki says

        July 31, 2020 at 1:30 pm

        Can we add sugar for sweetness I this.

        Reply
        • Farrukh Aziz says

          July 31, 2020 at 3:12 pm

          Janaki,
          Yes you can, if you like it.

          Reply
    7. Ambika Sood says

      October 28, 2015 at 12:51 am

      Hi when we drain the curdled milk and squeeze out the water, do we need to squeeze out the water completely ? I tried making cream cheese using this recipe unfortunately it turned out really crumbly and dry- am wondering if it was because I had squeezed out the water completely from the curdled milk and then whisked in the curd?

      Reply
      • Farrukh Aziz says

        October 28, 2015 at 9:28 am

        Hi Ambika
        Yes, too much squeezing releasees out water completely making the crumbled milk extremely dry.

        Reply
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    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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