Homemade Low fat Cream Cheese

This homemade cream cheese recipe is the simplest way to make soft, delicious, guilt-free cream cheese. All you need are just need 3 ingredients which you probably have in your kitchen right now.

Keyword cream cheese recipe, healthy cheese, homemade cheese, low fat cheese, protein rich recipe, sandwich spread

Prep Time 10

Cook Time 15

Servings 250 grams

Ingredients

4 cups Whole milk (full fat)
2-3 tbsps Plain White Vinegar (Lemon or Lime Juice)
1/4 tsp Salt or as per taste
2 tbsps Greek Yogurt

Instructions

In a heavy bottom pan, heat milk on a medium flame. Bring it to simmer. Do not boil the milk.
Once you see bubbles forming on the side, add vinegar or lemon/lime juice 1 tbsp at a time and stir continuously till milk starts coagulating and the mixture curdles.
Keep stirring continuously till the mixture has curdled completely and the yellowish liquid (whey) has separated. This should take couple of minutes. Remove from the heat.
Take a large strainer and lay a cheesecloth over it. Place the strainer over a large bowl. Pour the curds over a large bowl and strain the liquid.
Wash the liquid with clear water to get rid of any lemon juice or vinegar.
Let it strain and cool for 10 minutes.
After it has cooled, transfer the curd to a blender. Add salt and Greek yogurt and blend till the cheese becomes smooth and soft. If the cheese appears grainy or stiff add a tbsp of Greek yogurt to loosen it.
Transfer the cream cheese to a bowl. Now is a good time to add herbs, garlic or any other flavour you like.
Refrigerate the leftover cream cheese in an airtight jar and must use within 7 days.

Notes

If using vinegar to separate milk curds, always use plain white vinegar and not cider vinegar. It will leave a distinct taste.

Add1/4th tsp of salt at first. Taste and if you feel the need you can add more.

Do not bring milk to a proper boil because too much heat might make the cheese grainy and gritty.