Turn Milk Into Cream Cheese & Cheese Slice | Without Rennet | Homemade Cream Cheese & Cheese Slice
2 litres of whole milk 3.5% (+1/2 cup milk)
1 cup yoghurt 3.8% or 3 tablespoons vinegar
1/2 teaspoon agar-agar
In a large pot, heat the milk stir continuously until it starts to a rolling simmer.
Reduce the heat to medium, immediately start adding the yoghurt in 3 batches and stir each time.
Stir the milk continuously until it curdles.
Once the water separates, then drain the curdled milk over a colander.
Squeeze off the excess water but don't over squeeze.
Dived the curds into two equal portions and let it cool down.
One portion is for the cream cheese and another for the cheese slice.
Step 2: Cheese Slice
In a small bowl add 1/2 cup milk, agar-agar and mix. Then add 1/4 salt and mix.
Now mix one portion of cheese/curd with agar-agar mixture.
Blend into a smooth and runny paste. Transfer the paste and cook over very low heat for 2 to 3 minutes or until it leaves the bottom. (Use a non-stick pan and don't overcook the cheese paste it should be spreadable).
Transfer the cooked cheese paste onto parchment paper or on a wax paper.
Spread the cheese evenly and let it chill for 60 minutes and then slice.
Step 3: Cream Cheese
Transfer 2nd portion of curds/cheese, 1/4 teaspoon salt into a blender and blend until curds have come together and are smooth and creamy.
(Add little whey if the cream is thick).
Store in an airtight container in the fridge up to 7 days.