This is How Actual Cream Cheese is Made (Don't Call Paneer Cream Cheese)

Ingredients

• 1 liter Full-Fat Milk (whole milk, 3.5% fat or higher)
• 250 ml Heavy Cream (heavy whipping cream, about 35% fat)
• 2 tablespoons Plain Yogurt (full‑fat plain yogurt with live cultures)
• 0.25 teaspoon Salt (fine sea salt)
• 1 piece Cheesecloth (thin muslin cloth for straining)

Instructions

1. Gather Ingredients

   Measure 1 L full‑fat milk, 250 ml heavy cream, 2 Tbsp plain yogurt and ¼ tsp salt. Have cheesecloth ready.

   Time: PT5M

2. Heat Milk and Cream

   Combine milk and heavy cream in a saucepan. Heat over medium heat, stirring, until the temperature reaches 85‑90 °C. Do not let it come to a rolling boil.

   Time: PT10M

   Temperature: 85-90°C

3. Cool the Mixture

   Remove the pan from the heat. Transfer the hot milk to a clean bowl and let it cool to 40‑43 °C. Test by touching the surface with your fingertip for 5‑10 seconds; it should feel warm but not hot.

   Time: PT10M

   Temperature: 40-43°C

4. Inoculate with Yogurt

   Stir in 2 Tbsp plain yogurt gently until fully incorporated.

   Time: PT2M

5. Ferment Overnight

   Cover the bowl loosely (plastic wrap or a clean kitchen towel). Place it in a warm spot such as an oven with the light on or a turned‑off oven. Let it sit undisturbed for 12‑14 hours.

   Time: PT12H

6. Set Up Straining

   Line a fine‑mesh strainer with a double layer of cheesecloth and set it over a large bowl. Transfer the thickened yogurt into the cloth.

   Time: PT5M

7. Strain in the Refrigerator

   Place the whole assembly in the refrigerator and let it strain for 5‑12 hours depending on desired firmness. For a spread‑able cream cheese, 5‑6 hours is enough; for cheesecake filling, strain 10‑12 hours.

   Time: PT6H

8. Blend with Salt

   Transfer the strained cheese to a blender. Add ¼ tsp salt and blend on low pulse until smooth and silky. Stop as soon as the mixture becomes glossy to avoid a lassi‑like texture.

   Time: PT5M

9. Chill Before Use

   Spoon the cream cheese into an airtight container. Refrigerate for at least 5 hours before spreading.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

7 g

Carbohydrates

3 g

Fat

35 g

Fiber

0 g