Bread pizza recipe video :
Homemade Cheese Spread
Prep time: 10 mins | Cook time: 15 mins | Makes: ∼200g spread
Ingredients
• Milk: 500 ml, full-fat works best for creaminess
• Lemon: 1 medium, juice extracted
• Water: 2-3 tbsp, to dilute lemon juice
• Baking soda/Eno: 1 pinch, makes it fluffy + spreadable
• Fresh cream:1 tbsp, for richness
• Ghee/butter: 1 to 2 tbsp, unsalted butter preferred
• Salt: 1/4 tsp, or to taste
*Milk -1 tbsp
• Optional: 1/4 tsp garlic powder, mixed herbs, black pepper for flavor
Detailed Steps
Step 1: Make fresh paneer
1. Pour milk into a heavy-bottomed pan. Bring it to a gentle boil on medium heat. Stir occasionally so it doesn’t stick. 2. Dilute lemon juice with 2-3 tbsp water. Once milk boils, lower heat and add lemon juice gradually while stirring. 3. Within 30-60 seconds the milk will split completely. You’ll see greenish whey separate from white curds. Turn off heat immediately so paneer doesn’t get chewy.
Step 2: Drain and rinse
1. Line a strainer with a muslin cloth or clean cotton dupatta. Pour the curdled milk into it. 2. Collect the paneer in the cloth and rinse under running cold water for 30 seconds. This removes lemon flavor and stops cooking. 3. Squeeze very gently to remove excess water. Don’t press too hard. Paneer should be soft and moist, not dry. Rest for 5 mins.
Step 3: Blend to make spread
1. Transfer the warm, soft paneer to a mixer jar or food processor. 2. Add fresh cream, ghee/butter, a pinch of baking soda/Eno, milk and salt. 3. Blend for 1-2 mins until completely smooth. Scrape sides in between. If it feels thick, add 1-2 tsp of the separated whey or warm milk to loosen. 4. The baking soda reacts with leftover acidity and makes it light + airy like store-bought spread.
Step 4: Taste and finish
1. Taste and adjust salt. For the version in your image, mix in chopped chives or coriander at this stage. 2. Blend again for 10 seconds. Your spread should look glossy and smooth like in the photo.
Storage & Serving
• Store: Transfer to an airtight glass container. Keeps in the fridge for 4-5 days. Don’t freeze, it splits.
• Serve: With crackers, toast, parathas, or as a sandwich spread. Gets firmer when chilled. If it thickens too much, whisk in 1 tsp warm milk before using.
Pro tips
1. Full-fat milk = best texture: Toned milk works but spread will be less creamy. 2. Don’t skip the rinse: Otherwise your spread will taste like lemon.
3. Warm paneer blends better: If paneer cools down, microwave 10 sec before blending.
4. For herbed version like the photo: Add 1 tbsp finely chopped chives + 1/4 tsp garlic powder while blending. Garnish with parsley.
#creamcheese #milk #dairyproducts #wheywater #diycheese
#