The easiest appetizer in the world...Cheese
Simple and delicious is always the best.
Kids love Cheese, so with cream cheese you can make many different types of sandwiches and desserts!
WHAT IS CREAM CHEESE?
Cream cheese is a fresh cheese that is made from milk and cream. It is soft, it is creamy, it is sweet and its got a little bit of tang. It is a simple fresh cheese that goes so perfectly with both sweet and savory dishes.
The most popular way in which cream cheese is used in the dessert world is to make cheesecakes, sandwiches, and frostings. In the savory world, it is all about cream cheese spreads and bagels.
If you love cheesecakes as much as I do, but are unable to find cream cheese around you, all your worries are about to get resolved because my recipe for making cream cheese at home is the yummiest, fastest and the easiest.
Believe it or not, if you want to make cream cheese at home then all you need is four ingredients. Some milk, fresh cream, vinegar and salt will give you the smoothest, most delicious taste and the freshest cream cheese ever!
Ingredients for Cream Cheese
Steps for Cream Cheese
Cream Cheese
Ingredients
1 litre full fat Milk
1 tablespoon Vinegar
2 tablespoon Butter
1 tablespoon Oil
1 small Onion chopped
Some Sweet Corn
Chopped Cabbage
Little Carrot chopped
Some Capsicum chopped
A pinch of Salt
Mixed herbs
Fresh Black Pepper crushed.
Steps
Heat 1 litre full fat milk in a pot on high flame, keep stirring while boiling so that the cream that is formed on the milk disappears.
When the milk comes completely to a boil low the flame, then add 1/2 tbsp vinegar to the milk and stir it slowly it will start curdling.
Keep the flame on medium low and a few minutes later add the remaining 1/2 tbsp of vinegar while stirring the milk. The milk will curdle. Let this come to a simmer, we do not need any rapid boils.
When the water is separated from the curdle milk and it turns into a greenish yellow colour off the flame. Strain this mixture through a muslin cloth and let it sit undisturbed for 15 minutes.
In a food processor, add in the strained mixture after it has been sitting for some minutes. Blend till it reaches a smooth and creamy consistency.
If the cream cheese looks too dry, you can add some of the strained liquid and blitz it again till you reach desired consistency.
Then add 2 tbsp soft butter and blend it again till smooth and creamy. Your Creamy Cheese is ready to use.
Keep it in the refrigerator for 10-15 minutes. You can Store this in an airtight container for 7-10 days.
You can make veg or chicken sandwiches using this cream cheese.
Heat 1 tbsp oil in a pan, add 1 small, chopped onion, some sweet corn sauté for a minute then adds chopped cabbage carrots and capsicum. Stir fry on medium to low Flame for 2 minutes.
Sprinkle some salt, mixed herbs and crushed black pepper. Mix it well and then turn off the flame. Let this mixture cool down.
When the veggie Mixture is cooled down, add 2 tbsp of cream cheese, and mix it well with the veggies.
Now you can make sandwiches of your choice with this cream veggie mixture. Toasted or grilled sandwich the way you like.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
MILK: Using full fat milk and not low fat or skim milk. Milk mainly has two things: fats and sugars. Full fat milk has 3.5% milk fat whereas low-fat has around 1%. The fat in the milk contributes to the creaminess and the rich mouth feel. So, if you choose to replace full fat milk with low fat milk or skim milk, the consistency of the cream cheese will be affected and the end result might not be as smooth and creamy. Growing up, we did not have a domestic brand of cream cheese. Not only was it incredibly hard to get your hands on a tub of imported one, but it was also prohibitively expensive.
BUTTER: I wanted to make sure that each one of you could recreate this recipe at home and that is why I have used the most commonly available ingredients. Butter is something that we all can find near our homes. If you are using full fat milk, then butter should go perfectly well with it.
VINEGAR: Apart from this we have some butter for flavor and some vinegar for curdling the mixture. If you do not have vinegar at hand, then you can use some lemon juice as well. Give this four-ingredient homemade cream cheese recipe a big two thumbs up. The DIY cream cheese, rich, creamy, and with just a hint of tang, is totally fuss-free, cheaper to make at home, and fast becoming a pantry essential.
