Read on to know The Best Homemade Cream Cheese Recipe. I have made cream cheese at home already which is my go to recipe till now. You can watch the video and read about it at Home made Cream Cheese. But after I started using the liquid rennet for my cheese making, I was searching for a recipe for cream cheese too. The recipe I have posted before is just a substitute for cream cheese and can be made with paneer and curd. It is effective but it is still not very smooth. There is a slight grittiness from the paneer, however you grind it. I even have got queries about making smooth cream cheese as we get in shops. But at that time, I didn’t know about it and so I couldn’t give them a better recipe. But don’t worry, it works great in all cream cheese related recipes. I have already made no bake cheese cake, baked cheese cake, cream cheese cookies and many more. But if I tell you that there is one more recipe which gives you the smoothest cream cheese, will you say no to it? Of course not.
Every one who makes cheese cakes regularly want to make it with Philadelphia Cream Cheese and they don’t want anything else. But it is too expensive when compared to home made. I have never tasted it as I don’t get it in my place. So I was browsing for some cream cheese tutorials which can make the smoothest cream cheese and I found one. Most of the cream cheese recipes in the blog world suggest the same proportion of milk, cream and rennet. Yes, you read it right. This cream cheese has cream in it which makes it the best cream cheese ever made at home. It is better to use heavy cream, but I used Amul low fat cream. And as for the milk, it needs to be straight from a dairy farm. Pasteurized milk should not be used in cheese making.
I made a video demonstrating the procedure. Please take a look, comment, like and subscribe to my channel.
Usually cheese making involves heating the milk until just warm, but in case of pasteurized milk, the milk is subjected to high heat to kill the bacteria. So it will change the milk’s chemical properties and you will never get the intended result. I have done some experiments with it and I have taken a resolution not to use pasteurized milk in cheese making. It just don’t work. And as for the curd I have used, use only home made curd. Don’t use store bough as it is loaded with chemicals and it will not set the cheese properly.
One of the most important ingredient in cheese making is rennet. Rennet is derived from the stomach lining of mammals and is used to separate the milk curd and whey which results in cheese. But being a vegetarian, I couldn’t use rennet. That is when I saw this liquid vegetable rennet on amazon. It is a vegetarian product and works beautifully. if you visit my home made cheese page, you will find that I have used it successfully in making feta, mozzarella and haloumi. And it also works great in this cream cheese. You just need one drop of rennet for 1.2 lt of milk. It is that powerful. So a small pack of rennet produces lots of cheese and if stored properly, it will be good even for a year. I have gien the link to the product at the bottom of the post too. Click on it to buy.
It is comparatively easy to make. Just heat milk until slightly warm, mix in curd and rennet and allow it to set for 12 hours. Then drain the cheese for four hours and your cream cheese is ready. I have tried this with just milk and a combination of milk and cream. With just milk, it was like my previous paneer curd cheese with a slight gritty texture. And also for 2 litres of milk I got 120 gm of cream cheese. And the next day I used 500 ml of milk and 600 ml of cream and I got 500 gm of cream cheese which was so smooth, creamy and perfect in texture. I think the cream version yields more cheese and better textured cheese. And the flavour was also so good, whereas I found that the milk version had feta’s flavour to it. If you can lay your hands on high fat cream, then go ahead and use it. I am sure, it will be still better.
Makes 500 gm of Cream Cheese
Whole Milk From Dairy – 500 ml
Amul Low Fat Cream – 600 ml / 3 * 200 ml packs
Home made Curd – 1/8 tsp
Liquid Veg Rennet – 1 drop
Water – 2 tsp
In a stainless steel pan mix together milk and cream and mix together until the cream breaks and mixes with milk.
Heat the mixture until it is just warm. Do not overheat the mixture. If using a thermometer, heat it until it reads 75°F.
Remove from heat and add curd.
Using a whisk, gently whisk the mixture for 2-3 minutes.
Add rennet to water and mix it well.
Add it to the milk and whisk it again until the rennet is incorporated with the milk. DO not whisk it rigorously. Do it gently.
Cover and set aside for 10 – 14 hours.
By the end of the setting time, you can see that the milk is set with a little bit of clear whey.
Gently scoop the curd and transfer on to a cloth lined sieve.
Pour the remaining curd and whey into the sieve.
Bring together all the ends of the cloth and lift it up so that the whey drains.
If possible, hang the cloth from a certain height and let the whey drain for 4-5 hours.
At every one hour, take a spoon and mix the cheese so that the whey drains out properly.
By the end of the five hours, your cream cheese is ready.
Transfer to a box and refrigerate it and use it up within a week.
This is one of the cheese cake I made in shot glass with this cream cheese. It makes a delightful, smooth and creamy cheese cake.
- Whole Milk From Dairy - 500 ml
- Amul Low Fat Cream - 600 ml / 3 * 200 ml packs
- Home made Curd - 1/8 tsp
- Liquid Veg Rennet - 1 drop
- Water - 2 tsp
- In a stainless steel pan mix together milk and cream and mix together until the cream breaks and mixes with milk.
- Heat the mixture until it is just warm. Do not overheat the mixture. If using a thermometer, heat it until it reads 75°F.
- Remove from heat and add curd.
- Using a whisk, gently whisk the mixture for 2-3 minutes.
- Add rennet to water and mix it well.
- Add it to the milk and whisk it again until the rennet is incorporated with the milk. DO not whisk it rigorously. Do it gently.
- Cover and set aside for 10 - 14 hours.
- By the end of the setting time, you can see that the milk is set with a little bit of clear whey.
- Gently scoop the curd and transfer on to a cloth lined sieve.
- Pour the remaining curd and whey into the sieve.
- Bring together all the ends of the cloth and lift it up so that the whey drains.
- If possible, hang the cloth from a certain height and let the whey drain for 4-5 hours.
- At every one hour, take a spoon and mix the cheese so that the whey drains out properly.
- By the end of the five hours, your cream cheese is ready.
- Transfer to a box and refrigerate it and use it up within a w