Making cream cheese at home had been a long pending mission. A whole lot of bloggers and cooking enthusiasts have attempted making this at home successfully so what I made was no big wonder; but still to me it was no less than a feat. I have a weird nervousness around adding stuff to milk/cream so as to make it curdle. Having had my fair share of curdled whipping cream, mousse, ganache etc. I still believe that my strange fear is justified. Anyway, I was just back from a couple of days of travel to find more than a litre of unused milk at home, and one can only drink as much milk! The cream cheese making idea peeped in again and I set off looking for a smooth homemade cream cheese which would use milk and not cream. My search led me to Gayathri’s cookspot – this my friend is a gold mine for eggless baking enthusiasts. Her recipe for cream cheese looked very much like britannia cream cheese that we get here in India and also it did not ask for cream!
While it may seem like it takes a long time to make the cream cheese, the actual work or doing bit takes only about an hour at the maximum. Rest of the time, the cheese just hangs in there. 😉
Homemade Cream Cheese (Recipe adapted from cream cheese of gayathriscookspot)
You will need:
1 litre full cream milk
1/4 tsp citric acid
1 tsp water
1/2 cup or more thick yogurt (I used homemade dahi)
- Bring the milk to a boil. Turn the gas/heat off and then add to it the citric acid dissolved in 1 tsp water. Mix a bit and you will see the milk curdling immediately.
- Line a sieve with a muslin cloth and drain out the whey (watery remains) from the curdled milk.
- Tie all the corners of the muslin cloth in a knot and hang the curds from a tap/knob/hook.
- After an hour, you will see that most of the water from the curds has drained out. When you open the muslin it should still have some whey left in it.
- Place these hung curds and an equal amount of thick curd (I got 1.2 cup of curds so used half a cup thick yogurt) to a blender and blend it till smooth.
- Place the smooth curd cheese back in the muslin cloth and keep it in a tall container suspended on a wooden spoon in such a way that the cloth keeps hanging but does not touch the bottom of the container where the liquids collect.
- Keep this assembly of muslin, curds, wooden spoon and tall container in the fridge overnight.
- Remove from the fridge the next day, voila you have your homemade cream cheese!
- Transfer contents to a glass container and use within two days.