So for the final day of Basics in Liquid form, I have this cream cheese to offer. Of course you may ask how can this fit the theme, well blame on my disoriented self! I assumed that cream cheese would end up being liquid when I was thinking of making this sauce.
Anyway I am sure you would love to read about it and make it yourself.
Homemade Cream Cheese Recipe
For Indian Cottage Cheese
Milk – 1/2 litre
Lemon Juice – 1 1/2 tsp
For Thick Curds
Curd / Yoghurt – 1/2 cup
How to make Cream Cheese at home
To make the Paneer:
In a pan, boil milk. When it boils over, simmer for few mins, then add lemon juice. Cook on high, you will see the whey water separating from milk and leave protein away.
Using a muslin cloth, drain cheese/paneer, remove the water. Hang this in a cloth and let it drain.
To make the cream cheese:
After 30 mins or so, add curds to paneer and beat well.
Again leave the cheese over the counter for the liquid to drain away completely.
After 6- 7 hours you will see thick cheese with all the water drained away.
This can be stored and refrigerated for a week.
Updated with better pictures and other recipes check out Bell Pepper Cream Cheese Baguette Sandwich
When you are using lemon to curdle, run it couple of times over water for the tart taste to leave.
Season with salt and pepper if you are using on biscuits.
This can be used over cakes as frosting. However I felt since this is more of a homemade process, this suits best as dips for biscuits.