How to make Cream Cheese

Ingredients

• 1 liter Full-Fat Milk (whole milk, not skimmed; warm but not boiled)
• 2 tablespoon White Vinegar (diluted with 1 tablespoon water before adding)
• 1 tablespoon Water (room temperature, for diluting vinegar)
• 1 tablespoon Neutral Oil (optional) (such as mustard oil, sunflower oil, or olive oil; adds extra creaminess)
• 2 tablespoon Fresh Coriander Leaves (finely chopped, for savory version)
• 1 small Green Chili (finely chopped, optional heat)
• 1 teaspoon Lemon Zest (from fresh lemon, adds brightness)
• 0.5 teaspoon Roasted Cumin Powder (adds smoky flavor to savory cheese)
• 0.25 teaspoon Red Chili Flakes (optional, for extra heat)
• 1.5 teaspoon Sweetened Condensed Milk (for sweet cream cheese version)
• 1 teaspoon Powdered Sugar (use if condensed milk not available)
• 100 grams Digestive Biscuits (crushed, for cheese‑shot base)
• 2 tablespoon Fruit Jam (strawberry or any flavor, for layering)
• 4 slices Fresh Strawberries (optional garnish for cheese shot)

Instructions

1. Warm the Milk

   Pour 1 liter of full‑fat milk into a saucepan and heat over medium heat until it reaches about 80 °C, just warm – do not let it boil.

   Time: PT5M

   Temperature: 80°C

2. Prepare Vinegar Mixture

   In a small cup combine 2 Tbsp white vinegar with 1 Tbsp water and stir.

   Time: PT1M

3. Curdle the Milk

   Slowly drizzle the vinegar mixture into the warm milk while gently stirring. Continue stirring for 2 minutes until the milk separates into curds and whey.

   Time: PT2M

4. Let the Curds Rest

   Turn off the heat and let the curdled mixture sit undisturbed for 5 minutes to allow full separation.

   Time: PT5M

5. Strain the Curds

   Line a colander with a double layer of cheesecloth and pour the curdled milk through it, collecting the whey in a bowl.

   Time: PT5M

6. Drain the Whey

   Tie the cheesecloth into a bundle and hang it over the sink or a bowl for 15 minutes to let all liquid drip out.

   Time: PT15M

7. Blend the Curds

   Transfer the drained curds to a blender or food processor and blend on high for about 3 minutes until completely smooth.

   Time: PT3M

8. Add Optional Oil

   Add 1 Tbsp neutral oil (mustard, sunflower, or olive) and blend another 2 minutes. This step is optional but gives a silkier mouthfeel.

   Time: PT2M

9. Divide the Cream Cheese Base

   Spoon the plain cream cheese into three equal portions: one will stay plain, one for savory, and one for sweet.

   Time: PT2M

10. Flavor the Savory Portion

    To the first portion add 2 Tbsp chopped coriander, 1 finely chopped green chili, 1 tsp lemon zest, ½ tsp roasted cumin powder, and ¼ tsp chili flakes. Blend for 3 minutes until incorporated.

    Time: PT3M

11. Flavor the Sweet Portion

    To the second portion add 1.5 tsp sweetened condensed milk (or 1 tsp powdered sugar if unavailable). Blend for 2 minutes until smooth and lightly sweet.

    Time: PT2M

12. Chill the Cream Cheeses

    Transfer each flavored cheese to separate airtight containers and refrigerate for at least 10 minutes to set.

    Time: PT10M

13. Prepare Cheese Toast (Savory Use)

    Lightly brush 2 slices of bread with a little oil, spread a generous layer of the savory cream cheese, top with sliced tomato, onion, and a pinch of chili flakes. Cook in a skillet over medium heat (≈180 °C) for 2‑3 minutes per side until golden.

    Time: PT5M

    Temperature: 180°C

14. Assemble Cheese‑Shot Dessert

    Crush digestive biscuits and press a thin layer into the bottom of a glass or small cup. Pipe a layer of plain or sweet cream cheese, add a thin spread of jam, then pipe another layer of sweet cream cheese. Garnish with strawberry slices or a mint leaf. Refrigerate for 10 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

5 g

Fat

22 g

Fiber

0 g