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Homemade Cream Cheese

Prep Time: 10 min
Makes: 1 cup (100-150 grams)

Milk - 3 cups
*Citric Acid - 1/2 tsp
Warm Water - 1/4 cup
(Alternatively, skip the citric acid & warm water; use 1 tbsp of lemon juice or 2 tsp of vinegar instead)
you'll also need - a clean kitchen muslin cloth

  1. Bring the milk to boil in a thick bottomed pan.
  2. Simultaneously, dissolve the citric acid in warm water. If using fresh lemon juice, skip this step
  3. When the milk comes to a boil, add the lemon juice or the citric acid-water into the milk and gently stir.
  4. Allow it to stand for 2-4 minutes or until milk curdles on its own.
  5. Once the milk particles separate from the whey, pour the mixture through a kitchen cloth to retain those milk particles
  6. Gently squeeze out any excess water in the cheese.
  7. Add it to the blender with a few drops of whey (the water that remains after the milk curdles)
  8. Blend it to a fine paste. Chill until use.

  1. It is similar to making cottage cheese. But in cottage cheese / paneer, we let the water from milk particles completely drain out by hanging the cheese for 2-3 hours.
  2. For a low fat version, use skim or low fat milk.