Homemade cream cheese

1. Milk                       1ltr
2. Vinegar           .       2 tbsp
3. Curd                      2tbsp

Keep a muslin cloth over a seive to drain off any excess water.
Boil up milk, once it starts boiling add in vinegar and let it curdle. You can see the whey being separated from milk Now switch off the flame and stir gently.

Pour it to the prepared muslin cloth and discard water completely by twisting the cloth. Now you may get a thick residue.

To a mixer add in the cheese and curd and give a good churn.

Now transfer them again to the cloth to get rid of any excess water. You can tie a knot above the cloth and hang them above a knob or something similar. Leave this aside for 4hrs and transfer to a bowl and refrigerate overnight.

Now the cream cheese is ready to go into your desserts an cakes.