DIY Cream Cheese at Home

You cannot just simply make a red velvet cake without its delicious frosting part – “The Cream Cheese Frosting”. And this cream cheese frosting cannot be obviously made without the Cream Cheese . Now the problem is , this is hard thing to find even on normal days and it would be wrong to expect it as part of the “essential commodities” being delivered in lockdown .

As predicted, we couldn’t get it anywhere on the online options available to us. I was giving up and suggested 42 to think of another cake but his love for the cake made him explore an untouched area and that was how to DIY ! The problem is Y stood for me here and I was the one who started on this experimental journey .

When I looked at the recipe , the method , I was left dumbstruck . All these years I thought so highly of this dish and it turned out to be pureed paneer with some optional curd added to it . Yes that’s right , this is all that goes into it. So now I would never be able to say it’s not available in the market and shed off the ask for the cream cheese frosting .

The ingredient list is pretty unglamorous but if you have someone like 42, who accidentally orders toned milk instead of full flat. You can refer here on what to do .

Ingredients

  • 1 litre FULL FAT Milk (if you still end up with toned milk , use 1.5 then)
  • 3 tsps vinegar
  • Some salt
  • 2-3 tbsp curd

Directions

  • In a thick bottom pan, start heating the milk at medium flame. Keep on stirring so as to prevent the milk from boiling
  • After 4-5 minutes, add vinegar or lemon juice to the milk and stir. In just 2 minutes, the paneer will separate out leaving behind the greenish water.
  • Drain the excess water and wash the paneer in fresh water. We want to get rid of that acid.
  • Transfer the curdled paneer into a muslin cloth (or a handkerchief for the people like us), tightly squeeze it and hang it to let the excess water drain. Around 15 minutes
  • Take the dried out paneer and add to the mixer . Mix in the curd and salt to it. Blend for 3-4 minutes to get a smooth consistency. You can add more curd if required.
  • Store it in fridge and you are ready to use it for your red velvet cake or banana cake or wherever you dream fit.

I understand that I have given away that the next thing coming up is the Red Velvet Cake , the thing is we hope so too . Ending Day 16 on a rather creamy note !

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