For Diabetics - Low Fat Cream Cheese

1. 1

   Pour the milk in a thick bottomed pan.

2. 2

   As it starts to come to a boil, remove it from heat and keep aside for a few minutes.

3. 3

   In another bowl, mix the citric acid crystals with warm water.

4. 4

   Add this to the hot milk and let it stand for 5 minutes till the milk curdles.

5. 5

   If it doesn't on its own, stir gently.

6. 6

   Strain this mixture using a muslin cloth.

7. 7

   Leave some of the whey in the curdled mixture.

8. 8

   Blend the drained milk solids in a food processor till it is thick and creamy.

9. 9

   It is not ready to use.

10. 10

    Note: If the drained whey is milky, boil it once again and strain the separated milk solids.

11. 11

    If you do not get citric acid, use 1/2 tablespoons lemon juice instead.

* Per serving · 4 servings · Values may vary.

No additional tips available.