Homemade Creamcheese for Cakes, better than Philedelphia

Ingredients

• Full fat Milk 2 Litres
• Unsweetened Whipping cream 500 ml
• White vinegar 4-5 tbsp (or lemon juice)

Preparation

1. Add milk to a pot along witg whipping cream. Mix and bring to boil, stirring frequently.
2. When you see foam and amome on the top, turn the flame off and add vinegar and mix. Milk will curdle.
3. Drain in a muslin cloth. Place some weight on the cheese and allow to drain overnight in the fridge.
4. Cream cheese is ready.
5. Enjoy!