Ingredients
Scale
- 300 ml Full-fat milk
- 3 tbsp Lemon juice
- 300 ml Heavy cream
- ¼ tsp Salt
Instructions
- In a saucepan, take milk and heavy cream along with salt.
- Put this on low to medium heat and bring it to a boil while stirring the mixture.
- Add the lemon juice to it and keep stirring continuously until it curdles.
- Once the mixture has curdled completely, remove it from the heat and pour it over a sieve lined with a muslin cloth.
- Let the excess water drain for 30-40 minutes.
- Now, transfer the curd to a food processor and add some of the strained water as well to adjust consistency. Blend it till you get a smooth and creamy cream cheese.
- Transfer it to a bowl and use it as you wish.
- Store it in the refrigerator for up to a week.
- Prep Time: 5 minutes
- Cook Time: 50 to 60 minutes