MILK - 2 LITRE

firstly, in a large vessel take 2 litre milk, stir and get the milk to boil

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VINEGAR - 2 TBSP

once the milk is about to boil, add 2 tbsp vinegar

2

MILK CURLES SLIGHTLY

stir until the milk curdles

3

WATER SEPERATES

add another tbsp of vinegar, to make sure the water separates from the milk

4

CURDLED MILK

drain off the curdled milk into cheesecloth and squeeze well.

5

RINSE IN COLD WATER

rinse with cold water making sure to get rid of all sourness

6

SQUEEZE

now squeeze off gently. do not over squeeze as the moisture will be lost

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MOIST PANEER

transfer the paneer into the blender

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CREAM  - HALF  CUP

add ½ cup cream, ¼ tsp salt and ½ tsp mixed herbs

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BLEND

blend to smooth paste.

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MILK - 2 TBSP

if the mixture is dry and crumbly, then and 2 tbsp milk and blend

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SUPER CREAMY

blend to a silky creamy smooth consistency

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READY TO EAT

finally, enjoy cream cheese recipe with bread or to prepare the sandwich

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