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
Varsha Vivekanandan says
For how long can I store this cream cheese ??
Farrukh Aziz says
Hello Varsha,
You can store it in refrigerator upto 5 days.
Samira Gupta says
Easy recipe with excellent pics.
Khushali says
Can you show cream cheese recipe with step by step picture
Parul says
Hi Farrukh, will this not turn tangy as it contains curd..I am asking especially while frosting cakes..
Farrukh Aziz says
Hi Parul, curd used for this should not be too sour to make it tangy. 🙂
Puja says
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?
Farrukh Aziz says
Hello Puja,
You can store this easily for 4-5 days 🙂
Rukhsana says
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.
Farrukh Aziz says
Yes Rukhsana, 1 litres milk yields approx 100 gms paneer only 🙂
Janaki says
Can we add sugar for sweetness I this.
Farrukh Aziz says
Janaki,
Yes you can, if you like it.
Ambika Sood says
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?
Farrukh Aziz says
Hi Ambika
Yes, too much squeezing releasees out water completely making the crumbled milk extremely dry.
Arunima Das says
OMG... fell in love with your blog as soon as I entered here. Actually I'm doing a homemade cream cheese post and was just lurking around. Pretty impressive blog. Will follow you right away!
And loved ur pictures, I'm an aspiring photographer too and just loved the photographs.
Farrukh Aziz says
Hi Arunima,
Thank you very much 🙂
regards
Jyoti says
Hi Farrukh, your recipe seems perfect. One thing which I would like to ask is can we use ready paneer available in the market and add dahi in it and then churn it?
Will the outcome would be same?
Farrukh Aziz says
Hi Jyoti, Apologies for delayed reply
I would highly recommend you to make fresh paneer at home and then proceed with procedure as store bought paneer might not give you the perfect soft texture.
Regards
Farrukh Aziz Ansari says
Hello Deepika
I have used normal white vinegar, neither rice not chili one!
Deepika Agarwal says
Hi Farrukh, which vinegar did you use here? Rice vinegar or normal chili one?
Farrukh Aziz Ansari says
Hello Nency.. Thanks a bunch
I woukd recommend you to keep it overnight to get that cream cheese consistency or else it might be little runny
Nency Majethiya says
Hey.. Do I have keep it overnight compulsorily??Can I use it immediately or after a few hours? Please reply asap.. Love this recipe..♡
Nency Majethiya says
Hey.. Do I have keep it overnight compulsorily??Can I use it immediately or after a few hours? Please reply asap.. Love this recipe..♡
Farrukh Aziz Ansari says
Hey musicbuff - certainly yes, you can use this cream for frosting cakes of any type.
Farrukh Aziz Ansari says
Hi Shabiha, In bangalore I have seen fillo pastry in FoodHall at MG-1, not sure about the fillo dough.
musicbuff says
Hi Farrukh can I use this cream for frosting cakes for eg for a eggless Black Forest cake?
shabiha khan says
Farrukh, plz help me to find, kataifi (for kunfeh) and fillo dough in Bangalore.
Farrukh Aziz Ansari says
thanks Ashlesha 🙂
Farrukh Aziz Ansari says
you can use any brand of milk, i have used Nestle
Shaista Zafar says
Hi Farrukh,
which brand of full fat milk do u use, plz suggest some alternative as well, thx
Farrukh Aziz says
You can use any curd Simran....just keep in mind that curd should not be too runny, any brand of yoghurt will do!!
Simran Bagga says
Hi ..do we have to use hung curd , which is prepared by hanging it in a muslin cloth or can use any regular curd?
What is better to use , nestle or any such brand yoghurt or we can use the curd we prepare at home . Thanks
Ashlesha Phatak says
I happened to come across ur blog while browsing for cream cheese recipes. It is so simple. Made it n turned out awesome. Made mango cheesecake. This recipe is bookmarked n shall be used v v often. Thx a lot
Saral Dixit says
Abolutely amazing...wanted to look at ur blog since many days got lucky yesterday ...and to my good luck its just awesome ...u have presented some excellent recipes and the photos accompanying them just make u feel to have a bite then and there ....ur how to make cream cheese was a saviour yday....absolutely privileged to follow ur blog will not miss any posts ....thank u so much & keep rocking ...:)
Anuradha Sahay says
Truly amazing...i stumbled upon ur blog accidentally and it was the bestest thing to happen today. 🙂 i read ur "how to" section and amazed by ur knowledge. Just awesome. how do u know all these things??? !!! so much to learn frm u... : ) will definitely try ur recipes. all the good luck.
palak surana says
hello!! i have tried this and works SO SO SO WELL!!!
thanks a bunch for the recipe!!
can this be used for making baked cheesecakes?
Farrukh Aziz says
Hello Firdousia, which milk have you used. With 2 tbsp of Vinegar the milk curdles quite well. So either you can try some other milk or try adding 1 more tbsp of Vinegar(total 3 tbsp) of vinegar. At times, it may take more time or bit extra amount of vinegar to curdle.
Farrukh Aziz says
Hi Divya, apologies for a late reply. We cannot use cream instead of milk.
Farrah says
Hi Farruk
I made the cream cheese but it was quite runny for frosting the red velvet cake. What shud I do to.make.it little firm so that it will be easy
firdousia idris says
Asalamualikum farrukh
My milk didnt curddle much when I added vinegar. Cn u tell me y is it so. Use the abv recipe as mentioned
Divya Malhotra says
Hi Farrukh can we use cream instead of milk???
Farrukh Aziz says
Hello Tummy Delights..
Yes you can use this for Red velvet cake frosting!!!
Tummy Delites says
Hi Farrukh, This is an indeed an excellent recipe...I wanted to know one thing that can we use this cream cheese for frosting red velvet cake ?
Farrukh Aziz says
Yes, you can use lemon juice instead of vinegar.
Linx says
Can I use lemon Juice instead of vinegar? Dont want to buy a bottle now as I am moving in the next 15 days
Farrukh Aziz says
hi Nahla...i am so sorry to reply you soooo lately...i have used this cream cheese for mostly all desserts and cakes 🙂
nahla says
can we use this in place of philadelphia cream cheese?? have you tried it?
Chaitra Bahuman says
Thanks Farrukh! I used cold water since I'd run out of ice cubes that day 🙂
I used this recipe for making a no bake cheesecake which everyone at home loved! I added some misthi doi for a twist of flavour.
Thanks a ton for inspiring me to try my hand at DIY options for exotic and expensive ingredients like cream cheese and mascarpone and the best part is that you make it all look so easy!!! Thanks much
Cheers and smiles,
Chaitra
Farrukh Aziz says
Hi Chaitra.. thanks alot dear 🙂
you will get approx 250-300 gms of cream cheese
its better to add ice cubes but if not available add ice cold water
Regards 🙂
K says
How much of cold water do you suggest
Chaitra Bahuman says
Hi Farrukh! I'm a big fan of your blog.
How much quantity of cream cheese does the above quantity of milk yield? Another question is : Are Ice cubes a must or will fridge cold water do?
Thanks in advance! Happy cooking!
Cheers,
Chaitra
yoma nassar says
how much time can i keep it ?
Farrukh Aziz says
Here I have used Amul Gold Tetrapak, but goodlife can also be used.
Sanaa says
By full fat milk, do you mean something like goodlife? Or does the orange nandini packet work?
sana sultana says
can we use this cream cheese for kunafa desert ?
Yes Cook says
Never knew cream cheese is paneer with yogurt. Such a useful and great post.
Thanks for sharing.
Devina Malhotra says
I am bookmarking this recipe. Thanks so much.
love,
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