By Devi Poojari
Most pre-packaged cream cheese has a synthetic aftertaste to it, which almost ruins the experience of any food you add it to. Here’s a recipe to a game-changing version to make at home.
1 litre full fat milk 3 tablespoons lemon juice 2 tablespoons water 2 heaped teaspoons salt 3 tablespoons Greek yoghurt/hung curd 1 cheese cube
Bring the milk to a boil and reduce to a simmer. Add the lemon juice and salt, and stir gently, until the milk starts to curdle.
Allow it to rest for a few minutes before draining onto a clean muslin cloth.
Squeeze lightly to expel most of the liquid but make sure that the curds are not too dry.
Transfer this to a blender jar along with a cheese cube, Greek yoghurt, some salt and a tablespoon of water. Grind into a smooth paste.
Add more water if necessary but make sure that the texture is like that of soft ice cream.
Transfer to an airtight container and allow to sit in the fridge for 4-5 hours before using.
Image Credit: delish.com