Tie the yogurt in a muslin cloth and set aside for 2-3 hrs. Set the hung yogurt curd and the whey aside to use later.
Heat the milk to boiling in a saucepan if unpasteurised Once it boils, turn off the flame and cool for 5 mins. add in whey little by little.
Keep stirring constantly and until the milk is curdled completely, transfer to a muslin cloth and remove all the excess water. Hang for about 30 mins to remove the remaining moisture.
Blend together hung curd, curdled paneer, cream, butter and salt together for about 4-5 mins until super smooth and creamy.
If unpasteurised boil the milk and then cool for 5 mins before adding the whey. Also, add in little by little and keep stirring constantly.
After blending the cream cheese, cool to room temperature and then transfer to an airtight container
You can store it upto a week when refrigerated
YouTube Chef Neha Deepak Shah