Homemade Cream Cheese
( Perfect for Cheesecakes, Dips )
Ingredients
•Fresh Paneer/Cottage Cheese : 400 Grams
•Plain Yogurt : ¾ Cup [Appx]
Method
1.Grate/crumble the paneer.
Now add half of the yogurt and paneer to the blender jar and blend it.
2.If required, add more yogurt to make a absolutely smooth paste.
3.Transfer the paste to a Cheesecloth/Muslin cloth which is lined above a
colander/strainer and the strainer is above a bowl.
4.Refrigerate this setup for a minimum of 48hrs, dumping the
water which is collected in the bowl every 12hrs or so.
5.After 2-3 days, your Cream Cheese is ready.
Use it as you prefer for cheesecake n dips
its ideal.
( Perfect for Cheesecakes, Dips )
Ingredients
•Fresh Paneer/Cottage Cheese : 400 Grams
•Plain Yogurt : ¾ Cup [Appx]
Method
1.Grate/crumble the paneer.
Now add half of the yogurt and paneer to the blender jar and blend it.
2.If required, add more yogurt to make a absolutely smooth paste.
3.Transfer the paste to a Cheesecloth/Muslin cloth which is lined above a
colander/strainer and the strainer is above a bowl.
4.Refrigerate this setup for a minimum of 48hrs, dumping the
water which is collected in the bowl every 12hrs or so.
5.After 2-3 days, your Cream Cheese is ready.
Use it as you prefer for cheesecake n dips
its ideal.
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