How to Make Homestyle cream cheese

Name: Homestyle cream cheese
Cuisine: Indian

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.

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