CREAM CHEESE In under 30 mins CANT BUY - CAN MAKE

Making cream cheese at home can be fun and rewarding. It's typically made by curdling milk with an acid, such as vinegar or lemon juice, which causes the milk proteins to separate from the whey. This mixture is then strained to remove the whey, leaving behind a creamy, spreadable cheese.

Adding salt and butter can enhance the flavor and texture of the cream cheese. Salt helps to bring out the natural flavors of the cheese and also acts as a preservative. Butter can add richness and creaminess to the final product, making it even more decadent.

Once you've made your cream cheese, you can enjoy it in a variety of ways. Spread it on bagels, crackers, or toast, use it as a dip for vegetables, or incorporate it into recipes like cheesecake or creamy pasta sauces.

Experimenting with different flavours and seasonings, such as herbs, spices, or even fruit preserves, can also add a unique twist to your homemade cream cheese.

👇 RECIPE BELOW
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It would certainly go a long way in helping me ❤️

Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

Curd - Yields 873g Curd/cream cheese
- 5 liters milk full-fat whole milk.
- 3 tbsp vinegar or lemon juice
1 tsp salt
1 tbsp butter
NOTE: I have no idea what the shelf life would be - I make it to use, and it's all gone in a few days!

My Camera gear

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[chucky]

If i ever win the lottery rik im going to buy a house and grounds with another house in the grounds. I will pay you handsome wage and put you on a pension aswell. You will be appointed as my chef 👨‍🍳 and you and youre family can join me in the feasting

[mega-lomart]

I’m so glad YouTube allows so many talented chefs a platform we can watch them cook on

[zelsofq]

I pour my curds into a old clean 100% cotton wet pillow case. I tie the pillow case up and hang it up from beams in garage with a clean stainless bucket underneath. Once it has stopped dripping. I take it down andI dived it in to three. I put cracked black pepper in one batch, fine chopped fresh chives in another and the final one has fine lemon peel. I don’t have to worry about keeping it fresh as it’s eaten as fast it made. The family love them.

[mrdangiles]

I remember when the price of Philadelphia sky rocketed during the cost of living crisis-some very upset shoppers in Asda. Great job Rik!

[chris]

I've been making cheese like this for YEARS and never knew about the option to convert it to cream cheese. Thanks for the great info!

To return the favor: if you bring that whey to a boil (not a rolling boil but close to it), you'll curdle the remaining proteins and get a smaller second batch of ricotta-like cheese.

[jenwanner]

I had no idea that it was that simple.

[jeanabrown]

I've never seen anyone cook like my grandfather. You remind me of him very much and your warm way of getting your hands into everything was just how he did it. I simply love your show. Bravo and well done! Been with you since about twenty thousand subscribers and it is a pleasure to watch you succeed.

[charlesmcmasters]

Another great video, and one close to my heart! Being from Philadelphia, Cream cheese is almost like a family member, lol. I never knew the exact process, so once again you blew my mind with its simplicity. I've often done the Vinegar/Lemon on heated milk to make Paneer/Queso Fresco, so this is another great whey (😂 couldn't help myself) to use milk when you get a good deal or buy too much. And holy cow, that was the biggest jug of Milk I've ever seen. One important tip for anyone reading this - It must be regular pasteurized whole milk, or fresh milk. Ultra pasteurized milk will not work because it may not curdle do to the the way it was made. and Rik, if you ever write a cookbook, I will be first in line to buy it. And if you do a companion Audio Book, I'd buy that too. Something about your voice, the delivery, your accent...its one of the best voices in all of Youtube land!

[carolrosas]

Wow these days cream cheese is getting a tad expensive. Thank you Rik❤❤

[woolymittens]

I had no idea how cream cheese was made. Thanks for the interesting, straightforward, practical education Rik.

[melissatress]

‼️@ Backyard Chef‼️ Rik, my bagel & I Thank You, Sir‼️🤗 YUMMMM

[sqrqchy]

I never realised that making cream cheese was so easy. Thank you Rik.🤩

[jennyt]

Looks delicious. I love cream cheese. And making it yourself is definitely much cheaper than buying it. Thanks for sharing, Rik.

[Cristina-pxvy]

Hello everyone! Thanks for always welcoming my morning with your great recipes and friendly videos! Rik, are you going to do a live one of these days?
Have a great weekend!
Cristina

[kingofwales]

Hi Rik "you forgot to say in the vid please see below" loved the vid easy peasy lemon squeezy cottage/creamed cheese how simple to make ❤👌👍
You forgot to mention in the video most importantly that you need to use ''full fat'' milk know its in the description ingredients list but guess a few people wont go and read that but just go off your vid instead so thought I'd mention it hear for you so people go and read the ingredients in the description first before they start to make their very own delicious cottage/creamed chesse 🧀 YUMYUM! 😋😁👍👍👍

[TuckerSP]

Love it with scallions. Here in New York Bagel cafes they flavor it up many ways, like maple and brown sugar, cinnamon, etc. If you don't blend it up, it's rather like ricotta.

[JaniceVineyard-kfwm]

Cream cheese on most anything has become my favorite snack, thank you.

[lizhannah]

Cheesecakes here I come. Thanks, Rik.😊

[lornadesmarais-zopr]

I had no idea that I could make cream cheese at home. Thank you!

[samanthafox]

I heard a couple of plaintive meows from an interested pussy cat at the 2:15 - 2:20 mark. He or she obviously likes cream cheese too! Cheers Rik, another great video x