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Today I want to share with you how to make cheese cream this is a simple homemade cream cheese recipe that’s gonna make a block of cream cheese with just one ingredient and no cooking height sweet friends I’m Mary and welcome to Mary’s nest where I teach traditional cooking skills for making nutrient-dense foods like bone broth ferment sourdough and more so if you enjoy learning about those things homemade cream cheese that involve heating milk and then adding some type of acid like a lemon juice or vinegar and then separating the milk into curds and whey and then taking the curds the cheese and putting it under pressure to try to make it into a block of cream cheese
But what I find with that is it can almost be more like a ricotta cheese or more like a cottage cheese that’s been pressed down or even like a paneer the Indian cheese that you see in various Indian dishes but that’s not really how cream cheese is made in the factory and what I’m trying to do is make a cream cheese in a sort of similar way but an easier way than how it’s made in the factory so that the final product is very similar to that block of cheese or bug of cream cheese that you would buy at your grocery store and this homemade cream cheese can be used in any way that you would use that block of cream cheese.
That you would buy at the grocery store and you can even take it one step further that if you want to turn this into those cream cheeses that you see that are flavored in the round containers you can then take this and whip it with an electric blender and and keep it plain if you want but it’ll be incorporating all that air will make it very light and spreadable or at that time when you are whipping it you can go ahead and add in chives or onions or some strawberries whatever you like so this is very versatile well let’s get started and make it all you’re gonna need is a strainer and some type of vessel to catch the way that we’re going to strain off and some type of cloth or if you want to use coffee filters you can certainly use that I think if you’ve been with me a while you know how I
love using my flour sack towels for pretty much anything when it comes to straining including my bone broth if you’ve seen me do that so I like to just cover my strainer with a cheesecloth and then all you’re going to need is a carton of yogurt and you you want a nice big carton this is 32 ounces and what you’re going to want is a plain yogurt now I’m using a full fat whole milk yogurt and I highly recommend that because I think the end product makes the best cream cheese but you can use the low-fat yogurt and you can use fat-free yogurt if you want you just want to make sure that it’s plain yogurt and you want it to just be yogurt you don’t want to use Greek yogurt cuz that’s already been strained now we’re going to take this through two steps when we strain it we’re gonna get something that’s often referred to as yogurt cheese and then what will be down on the bottom will be the way and that’s a relatively soft very smooth type cheese and I’ll show you it at that phase but then we’re gonna take it to a second step that’s going to create the block of cream cheese
So all we’re gonna do is just take our yogurt and dump it right down into our line strainer that’s it next all I’m gonna do is since I’m using a flour sack towel is to just throw this over to cover it just to keep from any any dust or anything getting on to my yogurt as it’s straining if you’re using a coffee filter or a couple of coffee filters you can just put another one on top just to keep it clean and then you’re gonna go ahead you’re gonna put this in your refrigerator and you’re gonna let it drain for 24 hours now what I’ve got here is one that I’ve left straining for 24 hours and as you’ll see we’ve got all this liquid down on the bottom and that’s the way and now if we unwrap or strained yogurt we have our yogurt cheese and it just looks a lovely and yogurt cheese can be used 100% on its own by itself at this stage you can add in some salt you can add in some herbs and spices you can add in some sweeteners it’s a very versatile and it’s really a very lovely and light sort of in a sense like a whipped cheese now the next thing that you want to do to make it even more dense similar to the product that we call cream cheese
That we buy in the block at the grocery store which was actually something that it’s becoming popular I understand in Europe but it was actually something invented here in the United States by a farmer in the 1800s and the way that it’s made in the factory and that’s why I like using yoghurt and not involving any heat is that they take milk they separate the milk into skim milk and cream and then they add the cream back in in different portions to make a full fat cream cheese a low-fat cream cheese or they don’t add any cream in at all and it’s just one of those fat-free cream cheeses but unfortunately with the fat-free cream cheeses they have to add in other ingredients that I’m not fond of but that’s how it’s made and when they add that back in to get the amount they want so say you’re doing a full fat cream cheese.how to make whipped cream? they then have their milk and their cream and they add in lactic acid and basically are culturing the milk and turning it into something that’s somewhat thickened and sour and then they strain that basically into curds and whey and then they simply take the curds and package them up there’s a little more involved you know in terms of a factory if they want to add flavorings and how they pack it into the little container and whatnot but that’s basically the process so we kind of
Skipped the culturing of the milk process and just start with a milk product that’s been cultured and strain it into our curds and whey now don’t discard this way this liquid that you have down here on the bottom this is very rich in probiotics and it can be used in many ways and I’ll make a video in the future where I discuss all the different ways that you can use whey but as I said it’s very rich in probiotics so you can drink this it’s wonderful for gut health you can use it to sow grains you can use it in place of water when you’re baking bread there’s a lot of different things that you can do with way so definitely hold on to that and look for that how to use whey video in the future next you want to get some kind of container and I just happen to have these little oblong ones but really anything you have if it’s round that’s fine too what you’re gonna need to do is get something this is about I think this is about 8 ounces but it can be flexible don’t worry and then you’re gonna want to get a little bit of cloth if you’re using coffee filters to do this you can use coffee filter core for straining you can also use the coffee filters for this process as well but I’ve just got a flower sack towel here that just an
Old one that’s been cut up and so I’m just gonna lay this right over my glass container and you would do the same if you are using coffee filters just you may need more than one you just want to make sure that your glass container is aligned now what you’re going to do is take a spatula or a spoon whatever you’ve got and we’re going to start scooping out our yogurt cheese and putting it into our glass lined mold in a sense and just start packing it down into here next.
Once you get all your yogurt cheese into your lined container you’re just going to start to spread it down best you can it’s not an exact science don’t worry about it just try to fill in the nooks and crannies then take your cloth and just start to overlay it on top of the yogurt cheese bring in your other side pieces here and you just want to get everything nice and compact you can give it a little press down with your hands get that all tucked in nicely then what you’re going to need now if you have a container that has a lid that’s perfect if not maybe put a dish or something over here that something on top of here.
That’s just gonna weigh this down a little so I’m gonna go ahead and put this lid on with the fabric holding in the yogurt cheese it’s a very tight fit now we’re going to put this into the refrigerator for about a week and what’s gonna happen every little last bit of liquid any little bit of way or anything that may be left over that didn’t drain out here is going to be absorbed by the cloth or the coffee filters if you’re using them and is gonna make a wonderful final product now you may be wondering Mary why can’t I just leave my yogurt cheese to drain a little more over a couple of days and you could do that but I found that it
just doesn’t give quite the same consistency and what can happen is sometimes the a almost like a little bit of a crust if you leave it too long in the fridge can start to form on the top of your cheese and I also find that even if you tie up the whole thing you may see some fo’c’sle you know bring all of the fabric together and tie it up and maybe hang it over the bowl and allow it to drip what I find is that leaving that in the refrigerator like that for too long an extended period past that 24 hours it can almost start to take on some of the aromas that are naturally occurring from a Foods in your refrigerator and so your cream cheese so to speak in the making that you’re hoping to take past the yogurt cheese phase may actually start to take on some unwanted flavors but taking this step protects it from odors and gets the last little bit of any liquid out and then also when you unveil it so to speak it makes for a lovely presentation if you want to use it as a block of cream cheese for an appetizer you see they’re very common where you have a block of cream cheese
And people for different things like you know spicy jellies or shrimp and cocktail sauce different things like that this gives you the perfect presentation now I’m just going to go ahead and decant my way and put this into the refrigerator and then I’ll show you how our final product turned out and just a note about this this is known as acidic way and it can last up to six months in your refrigerator so don’t throw this out we’ll talk about this another time but let’s get this cheese and let’s see how it turned out how our cream cheese turned out now this is one I’ve had in my fridge for about a week and you’re going to feel when you start to unveil it your cloth is going to be very damp that’s a good sign all right let’s pull back this last layer oh it looks wonderful I’ll show you with a nice close-up.Philadelphia cream cheese is also very delicious.picture that looks beautiful now if you’re gonna use this in some type of recipe maybe a baking recipe like making a cream cheese frosting or a cake batter or a muffin batter that calls for cream cheese or maybe a pasta dish or some other type of main dish meal that calls for cream cheese you can store this go ahead and just wrap this right back up put your lid on and you can store this for about two weeks in your refrigerator and it’ll stay nice and firm and fresh but if you’d like to unveil it and use it as an appetizer you can
Certainly do that and what you’re gonna want to do is simply get a plate put it over your whatever you have a plate that fits the container that you’re using and just turn it over like this and then what we’re gonna do is lift out our container well we’ll unveil this in a minute but I just love how nice that looks so now I’m just gonna gently pull this cloth off and I want to mention that you can also use cheesecloth for this process.
And if you do you will get the pattern on your your cheese which will look very pretty you may just want to tap if any little pieces come out no big deal but look at that look at how lovely that looks homemade cream cheese and then you can just pour anything on top makes a wonderful appetizer well this just looks glorious and I hope that you can see this up close I’ll put a overlay of an up-close picture and now what I want to do is slice into it so that you can see the texture of this and as you’ll see when you go to put your knife to slice it you’re getting the resistance similar to the very dense thick product that you would buy as cream cheese at the grocery store.
I’m just gonna slice right down into that oh look at that beautiful beautiful look at that I’ll take a close-up picture so that you can see this glorious well I really hope you’ll give making homemade cream cheese a try it’s very nutritious and it’s rich in probiotics because it’s been made from yogurt so it really makes it a much better product than what you can actually buy in the grocery store and if you’d like to learn how to make more homemade dairy be sure to click on this video over here where I show you how to make homemade cottage cheese homemade ricotta cheese homemade yogurt without a machine so you can make your cream cheese and I’ll see you over there in my Texas Hill Country kitchen love and God bless