firstly, in a large vessel take 2 litre milk, stir and get the milk to boil.
once the milk is about to boil, add 2 tbsp vinegar.
stir until the milk curdles.
add another tbsp of vinegar, to make sure the water separates from the milk.
drain off the curdled milk into cheesecloth and squeeze well.
rinse with cold water making sure to get rid of all sourness.
now squeeze off gently. do not over squeeze as the moisture will be lost.
transfer the paneer into the blender.
add ½ cup cream, ¼ tsp salt and ½ tsp mixed herbs.
blend to smooth paste.
if the mixture is dry and crumbly, then and 2 tbsp milk and blend.
blend to a silky creamy smooth consistency.
finally, enjoy cream cheese recipe with bread or to prepare the sandwich.