Homemade Cream Cheese

-Cream cheese can be prepared at home itself and can be used for making cheese cakes, as frosting for cakes and even as spread on crackers and bread.

-If using as spread you can add some salt and herbs to it.

-First step in making home made cream cheese is curdling milk. Take about half litre milk in vessel and bring to boil.

- When milk starts boiling add lemon juice and stir continuosly until whey seperates and milk curdles

-Transfer the curdled milk to cheese or muslin cloth and rinse under running water to get rid of lemon smell.

-Leave it aside keeping a strainer or container at the bottom for water to drain for about 15 minutes.

-Once water is drained add tablespoon yoghurt to curdled cheese and give a mix

-After adding yoghurt transfer curdled cheese to blender and blend to smooth paste

-Transfer the blended paste to muslin cloth and bring the ends together and tie a knot and hang it to drip the excess liquid for atleast 5 hours.

-place a vessel at the bottom so that liquid gets collected in it or tie knot near wash basin

-Finally open and collect cream cheese.Transfer to bowl and refrigerate it overnight.

-when you want to use it bring to room temperature and use it. cream cheese stays good for 2 weeks when refrigerated.

Enjoy cream cheese for cheese cakes or as frosting and also as spread on breads and crackers