Cream cheese is a versatile cheese. It is a cheese with short shelf life and plentiful uses.The good thing about cream cheese is that it’s a multi tasker but the difficult part is its availability, its price and its shelf life. being scarce, high and low respectively.
1. Heat milk : In a sauce pan bring 1 liter milk to a rolling boil. Switch off the flame. Let it cool for 5 minutes. Stir it slightly.
2. Add vinegar : Stirring very lightly, gradually add vinegar mixed with water. The milk will curdle. It will take some time. Do not stir rigorously.
Tips:Mixing vinegar /lemon juice in water ensures that curds (paneer) doesn’t taste sour.
3. Separate the curdlings(paneer) : On a large bowl place a sieve lined with a muslin cloth/cheesecloth. Pour the mix into this. Let it sit for 15-20 minutes. The green liquid and curds (paneer)will separate.
Tips:The green liquid can be used for making chapati dough or dals etc.
4. Process curdlings (paneer) with yogurt : In a food processor or blender add the curds (paneer) and 2 tbsp yogurt. Process for 2-3 minutes. Add yogurt if the mix looks dry. Process longer if the mix looks grainy.
5. Separate water from the mix : Put the mix in a sieve lined with muslin cloth. Leave it for 5-6 hours. I prefer to hang it to get rid of all the water.
Tips:Tip: If the weather is hot and the cream cheese might turn sour, put it in a refrigerator.
6. Bon appetit : Spread a spoonful on crackers and sprinkle some seasoning. Keep it refrigerated. Bring at room temperature before use.
PREP TIME 5-6 hours + 30 minutes
COOK TIME 15 minutes
TOTAL TIME 6 hours + 45 minutes
1. In a sauce pan bring 1 liter milk to a rolling boil. Thereafter let it cool for 5 minutes. Stir it slightly.
2. Stirring very lightly, gradually add vinegar mixed with water. The milk will curdle. It will take some time. Do not stir rigorously.
Tip: Mixing vinegar /lemon juice with water ensures that curds (paneer) don’t taste sour.
3. On a large bowl place a sieve lined with a muslin/cheesecloth. Pour the mix into this. Let it sit for 15-20 minutes. The green liquid and curds will separate.
Tip: The green liquid can be used for making chapati dough or dals etc.
4. In a food processor or blender add the curds (paneer) and 2 tbsp yogurt. Process for 2-3 minutes. Add yogurt if the mix looks dry. Process longer if the mix looks grainy.
5. Put the mix in a sieve lined with muslin cloth. Leave it for 5-6 hours. I prefer to hang it to get rid of all the water.
6. Spread a spoonful on crackers and sprinkle some seasoning.
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