Cheese making
Posted: 27 Jun 2019, 18:09
Today I prepared cream cheese from scratch. I know it sounds like a daunting task, but believe me it's not that complicated.
Take a big heavy bottomed pan.
Add 1 litre full cream milk. Bring it to boil, and immediately bring down the temperature to the lowest. Add 1 liter buttermilk to it, and increase the temperature. Keep stirring the mixture for the entire time. Bring it to boiling point. You will see that the whey and cheese curds have separated. You can add half a cup of cold water to it and keep boiling the mixture. After the mixture reaches boiling point, switch off the stove.
Now, spread a cheesecloth on the inside of a big strainer. Make sure that the cheesecloth is big enough to hang outside the strainer.
Now pour the cheese and whey mixture inside the strainer. Let it be there till it cools down. Once the cheese has cooled down, squeeze the cheesecloth tightly, make it into a round ball, and keep it hanging on your kitchen sink overnight.
Next day, when the cheese is all dry, pour it into a food processor, add 50 liter full cream, and churn it till everything gets mixed evenly.
And voila your cream cheese is ready.
Now, if you want to add flavor to it, you can add salt and pepper, or garlic paste and salt, or parsley paste and salt... the choice is endless.
Hope you guys will try this recipe; and if you like it, please, please let me know.
Cheers
Take a big heavy bottomed pan.
Add 1 litre full cream milk. Bring it to boil, and immediately bring down the temperature to the lowest. Add 1 liter buttermilk to it, and increase the temperature. Keep stirring the mixture for the entire time. Bring it to boiling point. You will see that the whey and cheese curds have separated. You can add half a cup of cold water to it and keep boiling the mixture. After the mixture reaches boiling point, switch off the stove.
Now, spread a cheesecloth on the inside of a big strainer. Make sure that the cheesecloth is big enough to hang outside the strainer.
Now pour the cheese and whey mixture inside the strainer. Let it be there till it cools down. Once the cheese has cooled down, squeeze the cheesecloth tightly, make it into a round ball, and keep it hanging on your kitchen sink overnight.
Next day, when the cheese is all dry, pour it into a food processor, add 50 liter full cream, and churn it till everything gets mixed evenly.
And voila your cream cheese is ready.
Now, if you want to add flavor to it, you can add salt and pepper, or garlic paste and salt, or parsley paste and salt... the choice is endless.
Hope you guys will try this recipe; and if you like it, please, please let me know.
Cheers