Cream Cheese

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Ingredients: 

1.  2 L full cream milk
2.  4-5 tbsp (45 ml) vinegar 

 Method: 

1. In a heavy bottom saucepan, heat the milk at low and stir it often till it boils (or to about 90 °C). Then add vinegar slowly and keep stirring. 
2. It curdles in a minute with whey being settled on the base. 
3. Sieve it with a cheese cloth (I used a new gamosa) and let it strain for 15-20 minutes. 
4. Put this channa(fresh paneer) in a glass bowl and blend it with a hand blender till it becomes smooth and creamy . 
5. Keep processing if you feel it is a bit grainy and a few minutes it will be perfect.

Soft cream cheese is ready now. Store it in an airtight container and refrigerate.

Thank you.
Shruti Sarmah 
(শ্ৰুতি শৰ্মা)