Cream cheese recipe with Milk and Malai

20 Feb Cream cheese recipe with Milk and Malai

Last Updated on February 20, 2023 by blessmyfoodbypayal

Cream cheese recipe with milk and malai with step wise pictorial and video method.

WHAT IS CREAM CHEESE?

Cream Cheese is a netural tasting soft, creamy and spreadable cheese made from milk and cream.

We have made it using milk and malai, which makes it more economical.

However you will find that many people make it without using any cream or malai and with only milk.

Yes, cream cheese can be made without using cream but the one made by adding cream is more rich and creamy being high in fats.

Also, in place of cream, we have seen recipes using hung curd but have no personal experience about the taste and texture of the same.

USES OF CREAM CHEESE

It is used in both sweet and savoury recipes likes cheesecakes, for spreading on toasts and bagels, making cake frostings, using as a dip and the list can go endless.

But the point is, whichever recipe is asking for cream cheese, you can make it at home very conveniently because at home its costs so cheap.

Furthermore, the another reason behind making it at home is that at most of the places or cities, especially small towns, cream cheese is not available or  easily available.

Many a times we thought of making cheesecake but could never because of non availability of cream cheese.

So just decided to get it done at home and here it is. As we are using malai which is usually a habit at Indian homes, this cream cheese costed us much more economical. Yes, for 250 gram of cheese cake, we spend only 50 Rs on 1 litre milk.

Isn’t that so economical?

HOW TO STORE HOMEMADE CREAM CHEESE

Homemade cream cheese should always be stored in airtight container and placed in refrigerator. Use it within 12-15 days.

STEP WISE PICTORIAL RECIPE OF CREAM CHEESE WITH MILK ANA MALAI

1. Take a heavy bottomed pan and add 2 tbsp of water in it. Water will prevent milk from burning.

2. Add 1 litre milk.
3. Then add 1 cup malai and pinch of salt.

4. Leave milk for boiling.

5. In the meantime, mix 4 tbsp vinegar and 4 tbsp water. Mix and keep aside.

6. When the milk begins to boil, add 2 tbsp of vinegar water. Stir the milk.

7. If the milk is not curdled yet, add more 2 tbsp of vinegar water. Stir.

8. Milk curdled in 4 tbsp of vinegar water so the leftover vinegar water wasn’t used.

9. Switch off the heat and let milk rest for 5 minutes.

10. Put a sieve over a bowl and place a Muslin cloth on the sieve.

11. Pour the curdled milk over the cloth.

12. Milk solids/chenna will collect in the cloth and water, which is called whey water will pass on to the bowl.

13. Wash the chenna by pouring a water over it to remove the taste an smell of vinegar.

14. Let it remain there for 15 minutes without squeezing because we need moist chenna.

15. Transfer this chenna into a grinder jar.

16. Blitz for couple of seconds.

17. Scrap the sides of the jar.

18. Blitz again.

19. Add some tbsp of whey water if you feel that the consistency of cream cheese is not coming fine.

20. Blitz and add water as many times and as much needed.

Finally a smooth cream cheese is ready.

ALSO SEE

• Homemade paneer
• Cookie Butter Spread

CREAM CHEESE RECIPE WITH MILK AND MALAI

Cream cheese recipe with milk and malai

blessmyfoodbypayal

Cream Cheese is a neutral tasting soft, creamy and spreadable cheese made from milk and cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Condiment

Cuisine world

Servings 250 gram

Ingredients

  

• 1 litre Full fat milk
• 1 cup Malai or cream
• 4 tbsp Vinegar
• Pinch of salt
• 6 tbsp water

Instructions

 

• Take a heavy bottomed pan and add 2 tbsp of water in it. Water will prevent milk from burning.
• Add 1 litre milk.
• Then add 1 cup malai and pinch of salt.
• Leave milk for boiling.
• In the meantime, mix 4 tbsp vinegar and 4 tbsp water. Mix and keep aside.
• When the milk begins to boil, add 2 tbsp of vinegar water. Stir the milk.
• If the milk is not curdled yet, add more 2 tbsp of vinegar water. Stir.
• Milk curdled in 4 tbsp of vinegar water so the leftover vinegar water wasn't used.
• Wash the chenna by pouring a water over it to remove the taste an smell of vinegar.
• Switch off the heat and let milk rest for 5 minutes.
• Put a sieve over a bowl and place a Muslin cloth on the sieve.
• Pour the curdled milk over the cloth.
• Milk solids/chenna will collect in the cloth and water, which is called whey water will pass on to the bowl.
• Let it remain there for 15 minutes without squeezing because we need moist chenna.
• Transfer this chenna into a grinder jar.
• Blitz for couple of seconds.
• Scrap the sides of the jar.
• Blitz again.
• Add some tbsp of whey water if you feel that the consistency of cream cheese is not coming fine.
• Blitz and add water as many times and as much needed.
• Finally a smooth cream cheese is ready.
• Store it in airtight container and place in refrigerator.

Keyword cream cheese recipe, cream cheese with malai, homemade cream cheese