Yes, I love cheese in all forms be it cream/spread/slice/cubes or any other form I just love cheese. Cream cheese is widely used in many western cuisines, be it dessert or main dish. However it is very less used in
our cuisine. Rather I don't think any of Indian cheese maker even produces creame cheese.
So bottomline creame cheese is way to much costly, I had checked it out in several super stores and had fallen on face after staring at its price tag. 250Rs/100gms, which is certainly costly, especially when anyone want to "just try" out a recipe :D
After searching and reading through various food blogs, I came across creame cheese recipe and decided to go for it. I referred recipe from
http://www.shesimmers.com/2010/12/how-to-make-cream-cheese-at-home.html
I changed proportions to suit experimental need. Its always good to try out in smaller quantities,so that even if you fail you tend to minimize wastage.
What we need:
1. 200ml fresh cream (amul fresh cream)
2. 120ml milk
3. 10ml of lime juice (no pulp)
4. 1 teaspoon of yogurt
5. Salt to taste
Method:
1.Mix together cream and milk in non-reactive bowl (glass bowl/stainless steel/food grade plastic bowl) and heat up till it gets warm (just wanr don't boil it)
2. Add 1 teasppon of yogurt and mix well
3.Add lime juice to mixture as well, lime juice will act as a coagulator and is must for making cheese, it can be referred as a rennet.
4.Cover mixture with a lid and set bowl aside overnight without disturbing. No need to keep it in freeze as we need to allow fermentation. Make sure place is bit warm. If mixture is kept for longer period then it will develop yogurt like taste and we don't want that.
5. Good morning, we are ready for next step. Mixture should be set by now and should look like yogurt,now use wire whisk and whisk for about 2-3 minutes. Add some salt and align cheese cloath on colander and drain mixture in cheese cloth.
6. Let it drain for about 30 minutes, then pull togther all ends of cheese cloth and seal it with a rubberband. Hang it in refrigerator with a bowl below it to gather all the liquid (whey) for about 24 hours. Yes in refrigerator, in Indian subcontinent day temperatures can reach upto 30-35 degrees even in winter which can cause cheese to become sour, so better use refrigerator.
7.Your cream cheese is ready, check consistency of it, if you want more thick version just hang it for another 12 hrs or so.
Enoy making cream cheese :). this makes about 275 grams of cream cheese. Unfortunately I don't have any pics, but I shall post them for my next trial.
our cuisine. Rather I don't think any of Indian cheese maker even produces creame cheese.
So bottomline creame cheese is way to much costly, I had checked it out in several super stores and had fallen on face after staring at its price tag. 250Rs/100gms, which is certainly costly, especially when anyone want to "just try" out a recipe :D
After searching and reading through various food blogs, I came across creame cheese recipe and decided to go for it. I referred recipe from
http://www.shesimmers.com/2010/12/how-to-make-cream-cheese-at-home.html
I changed proportions to suit experimental need. Its always good to try out in smaller quantities,so that even if you fail you tend to minimize wastage.
What we need:
1. 200ml fresh cream (amul fresh cream)
2. 120ml milk
3. 10ml of lime juice (no pulp)
4. 1 teaspoon of yogurt
5. Salt to taste
Method:
1.Mix together cream and milk in non-reactive bowl (glass bowl/stainless steel/food grade plastic bowl) and heat up till it gets warm (just wanr don't boil it)
2. Add 1 teasppon of yogurt and mix well
3.Add lime juice to mixture as well, lime juice will act as a coagulator and is must for making cheese, it can be referred as a rennet.
4.Cover mixture with a lid and set bowl aside overnight without disturbing. No need to keep it in freeze as we need to allow fermentation. Make sure place is bit warm. If mixture is kept for longer period then it will develop yogurt like taste and we don't want that.
5. Good morning, we are ready for next step. Mixture should be set by now and should look like yogurt,now use wire whisk and whisk for about 2-3 minutes. Add some salt and align cheese cloath on colander and drain mixture in cheese cloth.
6. Let it drain for about 30 minutes, then pull togther all ends of cheese cloth and seal it with a rubberband. Hang it in refrigerator with a bowl below it to gather all the liquid (whey) for about 24 hours. Yes in refrigerator, in Indian subcontinent day temperatures can reach upto 30-35 degrees even in winter which can cause cheese to become sour, so better use refrigerator.
7.Your cream cheese is ready, check consistency of it, if you want more thick version just hang it for another 12 hrs or so.
Enoy making cream cheese :). this makes about 275 grams of cream cheese. Unfortunately I don't have any pics, but I shall post them for my next trial.
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