Homemade Low Fat Cream Cheese Recipe | How to make Low Fat Cream Cheese at home

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining a creamy texture.

Heat 500 ml toned milk in a pot on the gas.

Once the milk is warm, add 2 tablespoons of lemon juice to separate the cheese from the whey.

Continue to boil the milk while stirring occasionally to prevent it from sticking or burning.

Once the cheese separates from the whey, place a strainer over a large bowl and line it with a clean cloth.

Pour the mixture into the strainer to separate the solid cheese from the liquid whey.

Use the liquid whey in dals or while cooking rice instead of discarding it.

Transfer the solid cheese into a grinder and add a pinch of salt for taste.

Grind the mixture until it becomes creamy and smooth.

Store the low-fat cheese in an airtight container in the fridge for 4-5 days.

Cooking Techniques

Spice Level:

Allergens