Homemade Cream Cheese | How to make Cream Cheese

>>  Tuesday, February 5, 2013

Cheesecakes with Cream Cheese was supposed to be a post some weeks back. I never got around making the cream cheese nor the cheesecake. I still have about handful of recipes waiting to be tried. Meanwhile since I got this Basic theme up, I decided I might as well make this cream cheese at home.

I referred the net and browsed through all of them listed here and here and decided on mixing couple of them to arrive at what I had. Better than as frosting, I decided with salt and pepper, this will be great on biscuits and bread. It had the right amount of cheesy feeling and creamy too.

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 

Ingredients Needed

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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 25


Maha Gadde February 5, 2013 at 11:39 PM  

useful n thanx 4 d recipe

Shema George February 6, 2013 at 1:15 AM  

Looks creamy and delicious!!

sushma February 6, 2013 at 6:39 AM  

Such an easy recipe. Thanks for sharing Valli.

Arthy Suman February 6, 2013 at 9:19 AM  

wow this method saves our pocket...tq for sharing dear...

Nivedhanams Sowmya February 6, 2013 at 10:30 AM  

Should we leave it to drain on room temperature for 6-7 hours? Will it not get sour? just curious!! also how was the taste when compared to the store bought cream cheese?
This looks very simple and you have explained it very well..
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Priya February 6, 2013 at 9:18 PM  

Very tempting cream cheese,nothing will beat the homemade, lovely platter.

Pooja V February 7, 2013 at 8:31 AM  

Loved this idea. 1 question, can this be used to make a cheesecake?

Saraswathi Tharagaram February 7, 2013 at 9:55 AM  

Excellent post dear..Will try your recipe next time..

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Harini-Jaya Rupanagudi February 8, 2013 at 12:07 AM  

Interesting procedure. I have never tried making this at home.

Chef Mireille February 8, 2013 at 3:17 AM  

thought never even occurred to me to make this myself at home

Pavani February 8, 2013 at 7:01 AM  

I didn't know that making cream cheese at home is this simple.. love the snack spread.

Manju February 8, 2013 at 9:56 AM  

Nice recipe. Does it tastes sour?

Gayathri Kumar February 10, 2013 at 8:35 PM  

Even I have tried it out Valli. It came out so delicious. Yours looks so inviting...

Srivalli February 11, 2013 at 9:27 PM  

Thank you everybody!

Pooja This can surely be used for cheesecake..:)

Preeti Garg February 15, 2013 at 10:00 PM  

Awesome recipe... thanks for sharing,now we can easily prepared cheese at home

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