Sort ingredients
adjacentengels
QR Code
Listen
Pdf
Add full fat milk and fresh cream in a pot, and bring it to a simmering boil on medium heat.
Turn off the flame, and add vinegar to the milk slowly until it separates into whey and curd.
Remove the curds in a strainer lined with muslin cloth, wash with water, and squeeze out excess liquid.
Keep the curds in the strainer for 30 minutes to cool down.
Blend the curds with salt until smooth, adding whey water if needed for consistency.
Transfer the cream cheese to a container and chill for a couple of hours before use.