For Diabetics - Low Fat Cream Cheese

• 1 liter low-fat milk
• 1 teaspoon citric acid, crystals
• 12 cup warm water

1. Pour the milk in a thick bottomed pan.
2. As it starts to come to a boil, remove it from heat and keep aside for a few minutes.
3. In another bowl, mix the citric acid crystals with warm water.
4. Add this to the hot milk and let it stand for 5 minutes till the milk curdles.
5. If it doesn't on its own, stir gently.
6. Strain this mixture using a muslin cloth.
7. Leave some of the whey in the curdled mixture.
8. Blend the drained milk solids in a food processor till it is thick and creamy.
9. It is not ready to use.
10. Note: If the drained whey is milky, boil it once again and strain the separated milk solids.
11. If you do not get citric acid, use 1/2 tablespoons lemon juice instead.

milk, citric acid, water

Taken from www.food.com/recipe/for-diabetics-low-fat-cream-cheese-167850 (may not work)