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.

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.