How To Make Your Own Instant Cream Cheese
Ah, cream cheese! Sublime, silky smooth cream cheese! How To Make Your Own Instant Cream Cheese gives you easy instructions to instant cream cheese bliss.
Ingredients
- 200 g soft cottage cheese (paneer)
- 8 tablespoons sour cream or high fat yogurt or thick curds (1/2 cup)
- 6 tablespoons heavy cream (1/4 cup + 2 tablespoons)
Instructions
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Cut the cottage cheese | paneer into small pieces.
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Add the cut paneer, sour cream or yogurt and cream to your mixer-grinder and blend until smooth.
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If the cream cheese (that's what it is now!) looks a little watery to you, then line a sieve with muslin cloth and pour the creamy mixture in. Tie the ends of the muslin cloth onto a wooden spoon and lay it across a bowl so that the water from the cream cheese collects in the bowl. Keep it in the fridge for a few hours or overnight, depending on how watery it seems to you. I didn't do that as I was satisfied with the consistency of my cream cheese.
Notes
Storage: When stored in an airtight jar or box, it stays in the fridge for about 5 days.