Homestyle cream cheese

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • Method I: 2 litres full cream milk
  • 200 ml fresh cream
  • 1 tsp citric acid crystals
  • Method
  • : 2 litres full cream milk
  • 200 g fresh cream
  • 1 cup curd

How to Make Homestyle cream cheese

  • Method I: Take a large colander and line it with a thin muslin cloth.
  • Combine milk and cream and heat till 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 degrees 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 1.5 cups 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, till the liquid coming out is thick and milky.
  • Blend the cheese in a mixer till it is smooth (yields about 250 g of cream cheese).
  • Method
  • : Boil the milk.
  • Cool slightly and add the cream.
  • When the mixture is warm, add beaten curds.
  • 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.