16 Jan Homemade Cream cheese
Homemade cream cheese is a smooth, mildly tangy, and creamy spread prepared using simple ingredients available in an Indian kitchen. Made from fresh paneer and pure ghee, this version is free from preservatives, stabilizers, and artificial additives found in store-bought varieties. It has a soft, spreadable texture and a rich taste, making it a versatile base for both sweet and savoury recipes. From cheesecakes and frostings to sandwich spreads and dips, homemade cream cheese is an easy, economical, and healthier alternative that can be customised to suit individual taste and texture preferences.
Ingredients
1 litre whole cream milk
2 tbsp synthetic vinegar or lemon juice
2 tbsp pure ghee
A pinch of turmeric powder
Salt as needed
Chilli flakes (to taste)
Coarsely crushed black pepper (to taste)
COOK TIME
25 minutes
CALORIES
105 kcal(30 gm serving)
PROTEIN
4.5 g
FIBER
0 g
CARBOHYDRATES
2 g
SERVES
–
Instructions
1. Making paneer
Boil 1 litre milk. Cool it to finger dipping consistency.
Mix 2 table spoons vinegar with 2 tablespoons water and add to the milk.
Let the whey separate. Strain the milk solids a in another bowl using soft muslin cloth.
Drain and gently squeeze out excess water.
Give a water wash to remove the sour taste.
2. Blend to Smooth Paste
Add crumbly paneer, pure ghee,turmeric and salt to a mixer jar.
Blend until very smooth and lump-free.
Scrape sides and blend again.
3. Add Eno (Important Step)
Add ENO fruit salt to a bowl with 3 tablespoons water.
Mix gently in one direction for 10–15 seconds.
You’ll notice the bubbles coming out of the mixture. Wait till the liquid is settled.
Add this liquid to the smooth paneer paste and pulse again.
4. Rest & Set
Add seasoning of your choice.
Cover and refrigerate for 30–45 minutes.
Cream cheese will thicken and set to a spreadable consistency.
Uses
Cheesecake filling
Cream cheese frosting
Sandwich & cracker spread
Stuffing for wraps, rolls, and parathas
Savoury dips (add herbs, garlic, pepper)
Storage
Store refrigerated in an airtight container
Best consumed within 2 days
Notes
Nutrient Value – Homemade Cream Cheese
(Prepared from 1 litre whole cream milk)
Yield ≈ 180–200 g cream cheese
Nutrition per 2 tablespoons (≈30 g serving)
Nutrient Amount
Energy 95–105 kcal
Protein 4.5–5 g
Fat 8–9 g
Saturated Fat 5–6 g
Carbohydrates 1.5–2 g
Sugars 1–1.5 g
Calcium 140–160 mg
Sodium Depends on added salt
Nutrition for Entire Batch (Approx.)
Nutrient Amount
Energy 630–680 kcal
Protein 28–32 g
Fat 55–58 g
Carbohydrates 10–12 g
Calcium 900–1,000 mg
Nutritional Highlights
High-quality protein from paneer
Good calcium content for bone health
Healthy fats from milk fat and ghee
Low carbohydrate compared to commercial spreads
No preservatives or stabilizers
Texture & Taste Notes
Ghee adds richness and a buttery mouthfeel similar to cream cheese
Turmeric gives mild colour (optional but traditional)
Keep paneer slightly moist for best creaminess
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