Ingredients

• 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.