Oh, we know how costly is cream cheese ! Only because cream cheese is so delicious, and can be used in various low carb desserts, sweet and savoury fat bombs; here I made cream cheese at home which resembles the Philapadelphia cream cheese and tried many desserts with this homemade one. I make a batch of 1 kilo and store it in the fridge for 2 weeks. Feel free to add herbs, spices or even crushed berries to make flavour of your own.
There are 2 ways to pepare it and the time required to make it depend on the paneer- store-bought or homemade.
1 litre of full fat milk makes about 200-250 grams of cream cheese.
| Servings |
tbps
|
- 250 grams paneer/ cottage cheese You can make your own too.
- 2 tbsp heavy cream/ fresh cream
- 1 litre Full fat milk
- 1 tbsp lemon juice/ vinegar
- pinch salt
- 2 tbsp heavy cream/ fresh cream
Ingredients
From store bought paneer/cottage cheese
From homemade paneer/ cottage cheese
|
|
- Crush the paneer / cottage cheese in small pieces
- Take a blender / mixer. Add the crumbled paneer and cream with a pinch of salt
- Blend till the mixture is soft and is with a spreadable consistency
- Bring the full fat milk to a boil
- Add the lemon juice or vinegar. The fat within the milk starts to curdle. Let all the fat separate from the whey (liquid)
- Take a cheese cloth and drain the whey
- Squeeze the liquid out and let it stand for 45 minutes so that whey is completely drained and you get full fat and low in carb - cream cheese. This is your paneer .
- Take a blender, add the paneer and cream with salt. Blend till smooth.
Net carbs of the cream cheese made from scratch will vary and depend on the separation of whey and fats.
Following nutrition label is for the cheese made from store brought paneer
