200 gm Amul fresh cream
1 ½ tsp lemon juice
1. Take a pack of Amul fresh cream and put it on a double boiler. Heat for 15 minutes (in summer) and 20 minutes (in winter).
2. Turn off the gas and add lemon juice to it.
3. Take a muslin cloth (wet), pour the mixture on it and tie a knot. Place it on a sieve and put it over a bowl. Keep it in the refrigerator for 36 hours.
4. We’ll get 130 gm cream cheese from 200 gm Amul cream
5. You can store the cream cheese for 1 week.