There is something absolutely amazing about making things from scratch.This home made cream cheese is not just simple to prepare but healthy and tasty too. The source of inspiration for this is my baker friend Vinita and Gayathri Kumar’s blog.
Bring the milk to boil and add the vinegar. Remove from the heat. Give it a mix and allow it to stand for 5 minutes [until all the cheese/ paneer gets separated].
Line a sieve with a cheese cloth/ muslin cloth and place it over a larger bowl.
Pour the boiled mixture over the cheesecloth. This will help separate the whey and the cheese.
Wash the paneer/ cheese with fresh water to remove the flavour of vinegar. [You can do this by either pouring some water over the paneer or hold the sieve under a running tap for a minute].
Once most of the whey has drained out, add the curd over the cheese.
Bring the ends of the cheesecloth together and squeeze out the water/ whey.
Tie the ends of the cheesecloth and hang it over the kitchen tap for a couple of hours until the water is drained out completely. [In case the weather is too warm place the entire setup in the refrigerator to prevent the cheese from turning sour].
Once the whey is completely drained blend the cheese and the malai [fat layer formed on top of boiled and cooled milk] together.
Your super creamy home made cream cheese is ready. Store it refrigerated until use.
The curd used should be fresh and not sour for best results.
You can use store bought paneer too. Simply prepare hung curds and blend it with paneer and malai. Use equal measures of hung curds and grated paneer in this case.
Malai may be substituted with fresh cream in the above recipe.
After bringing the ends of the cheesecloth together and squeezing out excess liquid, I used the back of a spoon to apply pressure over the cheesecloth. I found that this helped to mix the curd and paneer well and improved the consistency of the final cream cheese.