Saturday, 10 September 2016

Cream cheese - from scratch

Cream cheese is a soft cheese made from full-fat milk.  The following recipe yields 130 grams of cream cheese with a balanced taste, ending on the tangy note.  They are used in making Cheesecakes, dip or spread, and cookies.  Cream cheese frosting goes very popular with Red Velvet Cake.  Though they can be easily spotted in Market, it is still better to make them at home, as it brings out the fresh flavour and is quite cheap as well.

Ingredients required

  • 1/2 litre Full fat milk
  • 1/2 tsp salt
  • 11/2 tsp lime juice
  • 11/2 tsp curd
Don't use normal milk,  Cream cheese is best made using full-fat milk.  


Combine the milk with salt  and let it boil in a milk pan. 

As soon as it bubbles up and rises above, simmer the flame and add lime juice.  

Mix them well with a spoon, the milk will slowly start to curdle.  

Pour them over muslin cloth lined bowl and tie them up on the counter.  

Let it drain for 15 minutes.  

After 15 minutes, you will end up getting a soft cheese.

Add in the curd and fold them into the cheese using a spoon.

Let this mixture drain again for 10 minutes.  Store them in an air-tight container and use within a week's time.  

You can blend them if you want, and TA-DA , within an hour we have our super-cool Cream cheese ready!

Happy Baking :)  :)

Mascarpone Cheese - from scratch

   Mascarpone cheese is a soft, creamy cheese.   Originating from Italy, this cheese is the main ingredient in Tiramisu.  They are also used in other recipes like Cheesecake and pasta.  Provided they are very costly and are very rare to find, it is best to prepare them at home.  So, given below recipe is my interpretation, as derived from Wikipedia.

Ingredients required

  • 200 ml Amul fresh cream
  • 1 tsp lemon juice
This batch yielded me about 125 grams of mascarpone cheese, 


Heat Amul cream in a milk pan, till they bubble up on the sides and is hot to touch.

Add in lemon juice and stir them well using the spatula.

Simmer the flame, You will notice that within few seconds, the cream will get thick and start bubbling.  This will coat  the back of the spatula.  

Pour them on muslin cloth lined bowl.  

Tie the muslin cloth and hang them over the counter.  

Let it drain for 2 hours.  You can use the whey for cooking purpose.

Store them in  an air-tight container and use within a week.  

Happy Baking  :)  

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