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.