Cream Cheese Recipe | Homemade Cream Cheese Recipe with step by step pictures and instructions. Cream cheese is soft cheese made from milk and cream. It is used for frostings, cheese cakes or used as spread for sandwiches or dips. I like Cream cheese frosting more than butter or whipped cream frosting. Cream cheese is very expensive in market as well as it is not easily available in all places in Chennai. That's when I started browsing more and found that it is very easy and simple to make in home. It is not very complicated process too. Its very similar to the processing of making chenna.

I saw many methods of hanging chenna for long time to make cream cheese but came across this simple recipe which is so easy. I have made this cream cheese many times and it keeps well in fridge upto one week. Half a litre of milk will yield around 90 grams of cream cheese. So depending on how much is required for recipe we can prepare. Do try and let me know your feedback. You can prepare yummy Cream Cheese Frosting using the homemade cream cheese.

Cream Cheese Recipe | Homemade Cream Cheese Recipe

Narmadha

Cream cheese is soft cheese made from milk and cream. Cream Cheese is used for frostings, cheese cakes or used as spread for sandwiches or dips

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Prep Time 35 minutes mins

Cook Time 20 minutes mins

Total Time 55 minutes mins

Servings 90 grams

Ingredients

  

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• Milk ½ litre or 2 cups
• Curd ¼ cup or lemon juice/vinegar 2 tbsp

Instructions

 

• Boil milk in a wide pan without adding any water.
• Once the milk boils add the curd and keep stirring.
• It will start to curdle. If it doesn't curdle we can add some more curd. If you are using lime or vinegar it will curdle fast.
• Keep stirring till the milk is completely curdled and water is separated.
• Line a muslin cloth in a sieve and drain the curdled milk.
• Bring together the muslin cloth and allow it to hang to remove excess water for half an hour.
• Then transfer the contents to mixer and grind it to smooth paste without any grains. It will take around 3-4 minutes. It should be very smooth and creamy.
• If the Chenna is too thick to grind we can add the filtered water or little milk to grind nicely
• Transfer the contents to airtight container and store in fridge if you are not using immediately.

Notes

Cream Cheese last for one week only as we are not adding any preservatives.

You can add salt and any seasonings to cream cheese if you are using as spread.

Tried this recipe? Mention @nams_corner or tag #namscorner

How to make Cream Cheese with step by step pictures

Boil milk in a wide pan without adding any water.

Once the milk boils add the curd and keep stirring.

It will start to curdle. If it doesn't curdle we can add some more curd. If you are using lime or vinegar it will curdle fast. Keep stirring till the milk is completely curdled and water is separated.

Line a muslin cloth in a sieve and drain the curdled milk.

Bring together the muslin cloth and allow it to hang to remove excess water for half an hour.

Then transfer the contents to mixer and grind it to smooth paste without any grains. It will take around 3-4 minutes. It should be very smooth and creamy. 

Transfer the contents to airtight container and store in fridge if you are not using immediately.