Homemade Cream Cheese Recipe, Made with Paneer and Curd
by Tarla Dalal
Added to 56 cookbooks
This recipe has been viewed 82590 times
homemade cream cheese recipe | Indian style cream cheese | 2 ingredient Ingredient cream cheese | how to make cream cheese | with step by step images.
how to make cream cheese from curd and paneer is a soft and creamy delicacy which goes with sweet as well as savoury dishes.
To make homemade cream cheese, line a strainer with a damp muslin cloth, and place it over an empty deep bowl and keep aside. Combine the paneer and curd in a mixer and blend it till smooth. Put the mixture in the strainer lined with muslin cloth. Wrap the muslin cloth from the edges and tie a knot and keep it refrigerated with the bowl for 48 hours. After 48 hours open the knot. Use as required or store it in an air-tight container in the refrigerator.
Indian style cream cheese is a fabulous addition to any sandwich or salad, and also handy to make different spreads, dips and cheese cakes. It instantly imparts a delectable taste and enjoyable creaminess to the dish.
Here we show you how to make authentic, super tasty homemade cream cheese, which is sure to please you with its natural flavour and lusciousness.
The recipe of how to make Indian style cream cheese is quite easy and won’t take long to prepare. Only the resting time is long, but it is totally worth the wait. Use it to make delectable treats like the Cream Cheese Veg Panini or Mini Pesto Idlis with Olive Cream Cheese Dip.
Tips for how to make cream cheese from curd and paneer. 1. Use fresh paneer only, for best results and perfect smooth texture. 2. You can store the cream cheese in your refrigerator for 2-3 days and enjoy as and when needed.
Enjoy homemade cream cheese recipe | Indian style cream cheese | 2 ingredient Ingredient cream cheese | how to make cream cheese | with step by step photos below.
Method- Line a strainer with a damp muslin cloth, and place it over an empty deep bowl and keep aside.
- Combine the paneer and curd in a mixer and blend it till smooth.
- Put the mixture in the strainer lined with muslin cloth.
- Wrap the muslin cloth from the edges and tie a knot and keep it refrigerated with the bowl for 48 hours.
- After 48 hours open the knot.
- Use as required or store it in an air-tight container in the refrigerator.
Homemade Cream Cheese Recipe, Made with Paneer and Curd recipe with step by step photos
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Homemade cream cheese is made of 1 cup fresh paneer (cottage cheese) cubes and 1/2 cup fresh curd (dahi).
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Use fresh paneer only, for best results and perfect smooth texture.
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To get thick cream cheese, use only buffalo's milk to make paneer and curd.
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You can store the cream cheese in your refrigerator for 2-3 days and enjoy as and when needed.
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To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 liters of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
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Bring it to a boil on a medium high flame. This would take around 8-10 minutes.
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See: How to make paneer recipe | homemade paneer recipe | cottage cheese recipe | Indian paneer recipe | how to make paneer |
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To make Curd at home using Buffalo milk, rinse a deep non-stick pan with 2 tbsp of water and simmer it for 2-3 minutes. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn. If using a stainless steel patila, you can set the curd in the same vessel.
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Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. This will prevent milk from scorching as the water forms a protective layer between the pan and milk.
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Discard the water and pour the full fat milk into the pan. We have used buffalo milk here as it is a full fat milk. The higher content of fat in this milk results in a very creamy, rich and thick curd as opposed to other types of milk. Learn how to make curd at home in detail.
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See: How to make curd or dahi at home | homemade dahi recipe | full fat curds |
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For homemade cream cheese recipe | Indian style cream cheese | 2 ingredient cream cheese | how to make cream cheese, line a strainer with a damp muslin cloth, and place it over an empty deep bowl and keep aside.
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Then add 1 cup fresh paneer (cottage cheese) cubes in a mixer jar.
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Add 1/2 cup fresh curd (dahi) to it.
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Blend it till smooth.
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Put the mixture in the strainer lined with muslin cloth.
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Wrap the muslin cloth from the edges and tie a knot and keep it refrigerated with the bowl for 48 hours.
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After 48 hours open the knot. The extra liquid will get collected in the bowl below and the cream cheese will turn thick.
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Use homemade cream cheese recipe | Indian style cream cheese | 2 ingredient cream cheese | how to make cream cheese as required or store it in an air-tight container in the refrigerator.
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Homemade cream cheese – rich in protein and calcium.
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Made with only paneer and curd, this cream cheese is a protein building fare.
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Along with calcium it helps in bone strengthening process.
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Use this cream cheese as a spread on multigrain bread to make a healthy snack.
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However it is made with full fat dairy products, so practice moderation as it has some amounts of fat too.
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Q. Can we use this cream cheese for baked cheesecake? A. Yes you can use it.
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Nutrient values (Abbrv) per tbsp
| Energy | 38 cal |
| Protein | 1.7 g |
| Carbohydrates | 1.2 g |
| Fiber | 0 g |
| Fat | 2.8 g |
| Cholesterol | 1.1 mg |
| Sodium | 1.4 mg |
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