Cheesecakes with Cream Cheese was supposed to be a post some weeks back. I never got around making the cream cheese nor the cheesecake. I still have about a handful of recipes waiting to be tried. Meanwhile, since I got this Basic theme up, I decided I might as well make this cream cheese at home.
I referred to the net and browsed through all of them listed including this here and decided on mixing a couple of them to arrive at what I had. Better than as frosting, I decided with salt and pepper, this will be great on biscuits and bread. It had the right amount of cheesy feeling and creamy too.
So for the final day of Basics in Liquid form, I have this cream cheese to offer. Of course, you may ask how can this fit the theme, well blame on my disoriented self! I assumed that cream cheese would end up being liquid when I was thinking of making this sauce.
Anyway, I am sure you would love to read about it and make it yourself.
You can try this Homemade Cheese Sauce as dip.
Homemade Cream Cheese Recipe
Ingredients Needed
For Indian Cottage Cheese
Milk - 1/2 litre
Lemon Juice - 1 1/2 tsp
For Thick Curds
Curd / Yoghurt - 1/2 cup
How to make Cream Cheese at home
To make the Paneer:
In a pan, boil milk. When it boils over, simmer for few mins, then add lemon juice. Cook on high, you will see the whey water separating from milk and leave protein away.
Using a muslin cloth, drain cheese/paneer, remove the water. Hang this in a cloth and let it drain.
To make the cream cheese:
After 30 mins or so, add curds to paneer and beat well.
Again leave the cheese over the counter for the liquid to drain away completely.
After 6- 7 hours, you will see thick cheese with all the water drained away.
This can be stored and refrigerated for a week.
Updated with better pictures and other recipes check out Bell Pepper Cream Cheese Baguette Sandwich
Notes:
When you are using lemon to curdle, run it a couple of times over water for the tart taste to leave.
Season with salt and pepper if you are using biscuits.
This can be used over cakes as frosting. However I felt since this is more of a homemade process, this suits best as dips for biscuits.
Maha Gadde says
useful n thanx 4 d recipe
Shema George says
Looks creamy and delicious!!
Nivedhanams Sowmya says
Should we leave it to drain on room temperature for 6-7 hours? Will it not get sour? just curious!! also how was the taste when compared to the store bought cream cheese?
This looks very simple and you have explained it very well..
sushma says
Such an easy recipe. Thanks for sharing Valli.
Arthy Suman says
wow this method saves our pocket...tq for sharing dear...
Priya says
Very tempting cream cheese,nothing will beat the homemade, lovely platter.
Pooja V says
Loved this idea. 1 question, can this be used to make a cheesecake?
Saraswathi Tharagaram says
Excellent post dear..Will try your recipe next time..
Saras
Dish In 30 Minutes - Soups & Salad
Harini-Jaya Rupanagudi says
Interesting procedure. I have never tried making this at home.
Chef Mireille says
thought never even occurred to me to make this myself at home
Pavani says
I didn't know that making cream cheese at home is this simple.. love the snack spread.
Manju says
Nice recipe. Does it tastes sour?
Gayathri Kumar says
Even I have tried it out Valli. It came out so delicious. Yours looks so inviting...
Srivalli says
Thank you everybody!
Pooja This can surely be used for cheesecake..:)
Preeti Garg says
Awesome recipe... thanks for sharing,now we can easily prepared cheese at home