How to Make Your Own Cream Cheese at Home? 🧀 3 Different Cheese Recipes in Just 5 Minutes!

Cheese lovers, rejoice! 🎉 In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! 🧀😍

Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste

Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste

Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste

• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.

To follow what is happening in our kitchen and cooking school;

[paulaliberty]

" And when you become a person who makes his or her own cheese at home, you become REALLY cool " Love you for that!

[shayma]

Came for the recipe, stayed for the personality 😂 such a joyful person ❤

[gregyohngy]

Worked at a cheese factory. We made cream cheese using generic frozen Spinach, while trying to be seen as an expensive product. You can add maple syrup and walnuts, smoked salmon, strawberries, garlic, and jalapeño too.

[kalprter]

With lots of love from Mexico 🇲🇽 : I’m so happy to start to learn Turkish dishes with your wisdom, strength and great attention to detailing what should we strive for in technique and flavours. It is indeed a beautiful warm sensation I feel after watching the video, the sensation of being part of a family. ☺️ Thank you for opening the doors of Turkey to us.🇹🇷

[avaneepurandare]

OH MY GOD I JUST MADE THIS AND ITS SO EASY I DON'T THINK I'LL EVER BUY IT FROM THE STORE AGAIN

[imhigh]

Major points for explaining WHY to do something or NOT do something. Many instructionals FORGET to do this. Really HELPS. So thank you.

I love how You Tube bring people around the world together to learn about food and other cultures. If living in peace around the world was that simple. This is a great video and I love the channel, keep it up! Tchau.

[saniaaziz]

I LOVED the last bit where Refika puts a load of cheese on her toast while Bahaar is applying it so judiciously! “See Bahaar this is the difference between you and me” 😂😂😂 I’m a total Refika btw 😂

[nitya]

That is how we make paneer in India.After the milk curdle is rinsed in water to remove the acidity of the lemon/vinegar.Then transfered to a cheese cloth, wraped and left to set into a block and drain excess moisture.This Paneer is used to make sweet and savoury recipes.
At times we add little cream and blend to make homemade cream cheese.

[olgakim]

You got me at "It's a f**king cream cheese..." Subbed!

[alperendemir]

abla o kadar gurur duyuyorum ki her videonu izlediğimde şimdi birde ingilizce.. Almanyadaki her arkadaşıma bu sayfayı gösterdım bu sayfayı takip edin türk mutfağını öğrenin dedim saygılar hastasıyız 😍

[tiinaveer]

Hello from Toronto, Canada! My husband and I love your channel. Your warmth and genuineness are a delight. Here, a büs would be called a "log." When you buy goat cheese like that it's called a "goat cheese log." 🪵

[markoschatziathanasiou]

We definitely want to see a yogurt recipe!!! I am very excited to see such a good cooking channel from turkey. Greetings from a neighbour in greece.

[MlleFunambuline]

"Bûche" is the french word we use to call that form of cheeses also (it means "log", like a log of wood).

[sandysalzman]

Who knew that making and embellishing cream cheese could be done with so few ingredients. This recipe is on my "to do" list for the holidays. Thank you!

[luisalbertoquirozortiz]

It's officially my new favourite cooking channel, can't wait for the yogurt recipe!!!

[CharlenePink-Dufresne]

When you're rolling the cream cheese in the paper, we call it a cheese log. Because it is simular to a log of wood for a fire. Love your recipes, and thank you for sharing. I'm always looking for foods with less ingredients and healthier options.

[MrCastoravenue]

The separated thing is called "Tvorog" in Russian and my Grandma (RIP) would always make for us every weekend mornings 😍 and she would add some sugar/honey and oh gosh that was something 😍😍😻😻

[satoshiketchump]

Use the leftover whey to cook rice, stew, curries, daal, bread, flat bread, soup, etc. I absolutely love it in baking. The bread becomes more sweet and delicious.

[wietsehm]

for me, this is a totally new direction of the Turkisch kitchen. In Holland i normally experience the döner-kind of cuisine. I hope for more dishes bij you, Refika. Thank you.