Homemade Cream Cheese | How to make Homemade Cream Cheese

By Rekha Unni  |  3rd Dec 2017  |  
5 from 1 review Rate It!
  • Homemade Cream Cheese, How to make Homemade Cream Cheese
Homemade Cream Cheeseby Rekha Unni
  • Prep Time

    20

    mins
  • Cook Time

    7

    mins
  • Serves

    6

    People

87

1

About Homemade Cream Cheese Recipe

Cream Cheese is frequently used for cake, cookies and frosting. I generally use it for cookies, frosting and I like homemade. There are several ways to make the creamcheese. Inspired from the internet, I made it and now whenever I want to make creamcheese this is preferred method for me

The delicious and mouthwatering Homemade Cream Cheese is a famous dish of European and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Homemade Cream Cheese is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Homemade Cream Cheese. Rekha Unni shared this Homemade Cream Cheese recipe which is perfect to serve for 6 people. The step by step process with pictures will help you to know how to make the delicious Homemade Cream Cheese. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Homemade Cream Cheese recipe at your home and surprise your family and friends.

Homemade Cream Cheese

Ingredients to make Homemade Cream Cheese

  • 1 litre fat milk
  • 2tbsp vinegar or lime juice or as required
  • 1/3 cup cream (thick)

How to make Homemade Cream Cheese

  1. Boil milk and add vinegar/lime juice. Keep stirring, milk will curdle and seperate as whey and cheese
  2. Allow it to cool slightly. Filter the cheese using muslin or cheese cloth over colander. Drain the liquid.
  3. Run collected cheese under running water to remove the smell of vinegar/lime juice. Now keep it hanging or under some weight for 20-25 minutes to drain excess water
  4. Grind with cream until it's no longer grainy and has got creamy texture to the cheese. Keep scraping sides while grinding. Refrigerate and store it in air tight container. Use it within a week

My Tip:

Dont throw away whey. Use it for kneading paratha, rotis, making ricota cheese etc. They are highly nutritious

Reviews for Homemade Cream Cheese (1)

Shelly Sharmaa year ago

Quick and easy to prepare.
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