CREAM CHEESE
Ingredients
2 litres full fat milk
1 lemon 5 tbsps or vinegar
Salt to taste
2 tbsps Full cream
2 tbsps olive oil / vegetable oil
Optional Flavouring add-ons
pinch of dried herbs garlic powder, dried chillies, etc
Instructions
Begin by pouring the milk in a saucepan. Heat the milk and bring it to boil over medium-high heat.
As soon as it boils, add the lemon juice or vinegar and then turn off the heat.
Set aside for a few minutes while the milk curdles. You'll notice curds forming and a yellow-ish liquid being left behind.
Within a few minutes, all of your curds should have formed. Pour the curdled milk through a cheesecloth and a sieve to strain all the liquid whey. Alternatively, you can use a slotted spoon to scoop out all the curdles, while leaving the liquid when in the pot.
Rinse the curds with cold water. This will help to get rid of any extra lemon flavour when , clinging to the curds.
Squeeze the curdled milk as much as possible to drain any last drop of the liquid.
Put the strained milk into a food processor/blender and add the salt, cream and oil. Within 1-2 minutes ( this may vary depending on how powerful your machine is) you'll have a light and fluffy cream cheese.
If you want to add any additional herbs/flavourings then do that now too.
Note: Though as certain additional ingredients will affect the shelf-life of the cheese. I like dried herbs and garlic powder as natural flavourings that don't affect the shelf life too much. Store the cream cheese in an air-tight container in the fridge for up to 7 days. You can freeze cream cheese, but the texture upon thawing is more crumbly and is best used where you're cooking it into something like a dip or sauce.
#sweet #vegetarian #recipe #starter #delicious #food #foodporn #foodphotography #foodie #mumbaifoodie #mumbai #mumbaistreetfood #grapes #delicious #deliciousfood #party #partysnacks #partysnackideas
Comments