How To Make Philadelphia Style Cream Cheese - Homemade Cheese without Vinegar or Lemon. Less Cost

This is definitely a Keeper ! This recipe turns out to be amazing & you are going to love it !

Ingredients-
1 L Milk
3/4 cup curd/ yogurt
1/4 tsp Salt
1 1/2 tbsp Butter
2-3 tbsp Amul fresh cream( thick part)/ thick homemade malai

Method-
Tie the curd in a muslin cloth and set aside for 2-3 hrs. Set the hung curd and the whey aside to use later.
Now, heat the milk to boiling in a saucepan. Once it boils, turn off the flame and cool for 5 mins. Then, add in whey little by little.
Keep stirring constantly and as the milk curdled completely, transfer to a muslin cloth and remove all the excess water.
For this, set aside for about 30 mins to remove the remaining moisture.
Now, blend together hung curd, curdled paneer, cream, butter and salt together for about 4-5 mins until super smooth and creamy.
Cool to room temperature and transfer to an airtight container.
Refrigerate until use.

Vishesh Tippani-
Ensure to boil the milk and then cool for 5 mins before adding the whey. Also, add in little by little and keep stirring constantly.
Keep the curdled paneer for about 30 mins to remove all the excess moisture.
After blending the cream cheese, cool to room temperature and then transfer to an airtight container
You can store it upto a week when refrigerated

#creamcheese #HomemadeCheese #CheeseLover #CheeseRecipe #Cheese

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