Making cream cheese at home is simple and I learned it for making mango cheese cake. You can use this for making sandwiches, salads and chocolate mousse or different types of cheese cakes. Or simple eat it with biscuits or bread. You can store in the refrigerator for 5-6 days.
Ingredients:
1) Milk - 1 litre
2) Lime juice - 1.5 tbs / or vinegar - 2 tbs
3) Curd - 1 tbs
Method:
1) Boil milk and add vinegar to separate whey water from the cheese.
2) Now pour this on a muslin cloth and drain the entire water. Run through under the clean water to remove all the lime/ vinegar flavor from the cheese/panner. Hang this tied in a muslin cloth for 2-3 hours so that all the water is drained completely.
3) Grind this in a mixer along with 1 tbs curd and store it in the refrigerator. You can add fresh cream to make it more rich and creamy. Your cream cheese is ready.
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