Homemade cream cheese Y/N?

Homemade Cream Cheese

Ingredients
- 2L(3½ pints) full-fat milk
- 600ml (20 fl oz) buttermilk
- 80ml (2¾ fl oz) fresh lemon juice
- salt to taste

Method
1. Add the milk and buttermilk to a large pot and heat over medium, stirring every 2–3 minutes to prevent it from catching.
2. Once the milk is almost boiling, turn off the heat and add the lemon juice. Stir gently, then leave it to sit for 10 minutes.
3. Carefully lift the curds from the whey and place them into a strainer lined with cheesecloth.
4. Squeeze out as much whey as possible, then transfer the cheese to a food processor. Add a pinch of salt and blend until smooth.
5. Place the cream cheese in an airtight container and refrigerate. Once it's completely cold, it’s ready to enjoy.
6. The cream cheese will keep in the fridge for up to 1 week.

#cooking #cheese #bagel #recipe

[gomerbarrogo]

"If you are just using everyday I would just buy it" I really like how he is honest and how he is not a fancy pretentious chef.

[filipusandikawicaksana]

Hey, I live where cream cheese is not available at all except in super-expensive import shops, so this recipe is DEFINITELY worth the hassle and literally opened up so many recipes for me to make!

[SnowyRVulpix]

Absolutely agree with you. For special occasions, make your own. For every day usage, its not worth the effort. And store bought isn't bad anyway

[joehenzell-thomas]

My dumbass was confused when he added the lemon juice like “won’t that curdle the milk” then I realised that’s the entire point

[CaffieneKitty]

I made cheese once to use up nearly 4 litres of near-date 1% milk. basically did all the same steps up to the straining, then just put it in the fridge like that. It came out with a fine, dry cottage cheese or ricotta texture. had it with chopped fresh tomatoes, green pepper, and a little italian dressing. Great way to use up milk, and low-fat milk works as well as full-fat, just ends up less creamy.

[mr]

I used to do this when I was poor. I gotta say, you definitely taste the lemon. There's a reason we use rennet instead of lemon juice these days. If you want to make this, from my experience, it's better to use actual cream. I used to use half and half, and it's better to oversaturate the mix with milk since leftover lemon can be a bit unappetizing, so cut some of that lemon juice and be willing to waste a little bit of the fat in the milk so you don't make the cheese sour. Sometimes, if you let it sit in the fridge, more of the lemon juice comes out, and you can drain it off, too.

[psychocuda]

I appreciate the honesty that the store bought is fine for everyday use. It is a fun experiment though and it's nice that it doesn't require rennet or other things found in most cheeses.

[phylvalen]

In South Africa we have fermented milk called Amasi, all you do is strain it overnight in the fridge, add preferred spices no mess no fuss it has the most delightful tang

[simoneypkemeule]

Oh this is so interesting! Thanks for sharing Andy!

[zenketski]

I always love when chefs on YouTube are honest. Is it better? Yeah. Is it worth it, probably not.

[random]

Andy has been giving useful and entertaining information for years. Long time fan. Thanks for sharing your knowledge

[ankoku]

I always appreciate a chef who acknowledges that the easier or cheaper option does have a place

[YesIAmDavid]

Here in Europe, we got cultured cream cheeses in delis, and yours looks remarkably similar. Can't wait to make my own and compare

[nurnburgring]

We make cream cheese by freezing a pack of kefir solid, then leaving it to thaw in a strainer, so the whey goes down and curds stay up. Mix it, add some liquid until texture met, done.

[stevep]

Thanks for that honest evaluation of homemade vs store bought! Exactly what I want in an evaluation, makes perfect sense, for a party or gathering homemade tastes better and has a certain cache not worth the effort for everyday use. Too much work for slight improvement in flavor but it sounds fru, fru to say I made it from scratch! Thumbs up.

[Ppie-hwqp]

I ALWAYS run out of creamed cheese. This recipes will definitely help me. Thank you, Andy!

[yeeethoven]

I would agree on the special occasions.

[raysmith]

Andy, you’re my favorite chef bud, I’m here in Alaska, on our homestead been telling my wife just buy the damn cream cheese. But she makes it, and also mozzarella, yogurt, and a few other products lmao.

[nikiTricoteuse]

Thanks Andy. Keeping it real as always.

[evam]

thank you for being so realistic, simple fresh ingridients and you have so many good recipes good job🙂