Homemade Cream Cheese

Name: Cream Cheese | Homemade Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 285 min
Ingredients: 1 litre milk; 1 tbsp curd / yogurt; 1.5 tbsp lemon juice; 2 tbsp vinegar

July 8, 2012 by Sharmilee J 198 Comments

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Homemade Cream Cheese is a bland crumble cheese made by separating milk into whey & cheese with lemon extract and then refrigerating it. Homemade Cream Cheese is a handy ingredient for dessert, starters and gravy. How to make Cream Cheese at home is explained in this post with step by step pictures.

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Making cream cheese at home had always been on my list and I kept postponing mango cheese cake for the reason of using only homemade cream cheese.Hunting cream cheese wasn’t easy here in CBE though Nilgiris stocks it up rarely but it is too expensive. Now guess Britannia has released cream cheese which costs around 150rs but the one made at home is pretty much cheaper and also you get the self satisfaction of making it at home with the very easy and minimal ingredients. I referred around 4-5 recipes and came with this version.

You can use this for your cheesecakes(which is what I did)or just spread it on your crackers and enjoy…yum!!

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NOTE : There were many of the cream cheese recipes which was apt like paneer making and hung curd making. This is slightly different with the add on process. Though the actual cream cheese making involves some culture making and some techie things…..this is only a substitution but works so well.

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Cream Cheese | Homemade Cream Cheese

Prep Time15 mins

Cook Time30 mins

Resting Time4 hrs

Total Time4 hrs 45 mins

Servings1 cup

AuthorSharmilee J

Ingredients

1 litre milk
1 tbsp curd / yogurt
1.5 tbsp lemon juice

(or)

2 tbsp vinegar

Instructions

Boil milk, add lemon juice and stir continuously until the whey water and cheese separates. You can see the whey separating from milk as seen below. Switch off.
Now pour this into a muslin cloth and drain water.
Then wash it in cold water twice at least to get rid of the lemon flavour.
Leave it aside keeping a container under it for 15mins for the water to drain.
Then add curd and mix well. Now transfer it to the mixer and grind this mixture to a smooth paste.
Now transfer this again to the muslin cloth and bring the ends together and tie a knot and hang it on a cupboard handle.
Leave it aside for 5-6 hours till all the liquid is drained completely.
You can place a container under the hanging to collect the dripping. Then open and collect cream cheese in a bowl and refrigerate it overnight.
Your homemade cream cheese is ready…When you want to use it, bring it to room temperature then use it for your cheese cakes or frosting for cakes.

Notes

You can also use 1/4 cup cream to get a richer version.
If you use full fat cream milk you will get more quantity and creamier version of cheese.
You can refrigerate up to 2 weeks for usage. I am not sure whether it will keep well even more than that.

Nutrition Facts

Cream Cheese | Homemade Cream Cheese

Amount Per Serving (250 g)

Calories 563 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17g106%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 111mg37%

Sodium 352mg15%

Potassium 1405mg40%

Carbohydrates 45g15%

Fiber 0.1g0%

Sugar 45g50%

Protein 30g60%

Vitamin A 1479IU30%

Vitamin C 9mg11%

Calcium 1134mg113%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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