Home Made Cream Cheese

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • Method I:
  • 2 liters full cream milk
  • 200 ml - fresh cream
  • 1 tsp - citric acid crystals
  • Method
  • :
  • 2 liters full cream milk
  • 200 g - fresh cream
  • 1 cup - curds

How to Make Home Made Cream Cheese

  • Take a large colander and line it with a thin muslin cloth.
  • Combine milk and cream and heat until it is very hot, like the hot coffee or milk you can drink.
  • If you have a candy thermometer, you can check the temperature of the milk.
  • It should be 80-85 C. (If you are using non-pasteurised milk, boil it and then cool it to the right temperature before adding the cream)
  • Dissolve the citric acid in 1/2 cup of hot water. Add it to the hot milk.
  • Stir gently and keep the milk covered till it breaks completely.
  • Strain the contents through the muslin.
  • Pour 4-5 cups of water over the cheese to wash away the flavour of citric and to cool the cheese.
  • Gather the edges of the muslin cloth and gently squeeze out the liquid from the cheese, until the liquid coming out is thick and milky.
  • Blend the cheese in a mixer till smooth. (yield about 250 gm of cream cheese)
  • Method
  • :
  • Boil the milk.
  • Cool slightly and add the cream.
  • When the mixture is warm, add beaten curd. Keep covered for 2-3 hours.
  • Place on low flame and heat gently till the milk breaks. (It will break by the time the milk is hot)
  • Then proceed as above.
  • Tips:
  • It is important to break the milk at the right temperature; about 15-20 degrees less than boiling point, to get smooth cream cheese.