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Homemade Cream Cheese Ay Kayang Gawin Sa Bahay Kung Na Ubusan Sa Grocery. Madali At Mabilis LangWe w

Kusina chef

Updated on Jan 18,2023

Homemade Cream Cheese Ay Kayang Gawin Sa Bahay Kung Na Ubusan Sa Grocery. Madali At Mabilis Lang

We will make Homemade Creamcheese!,To make a Homemade Creamcheese, we will need to use Full cream milk.,We have powdered and liquid Full cream milk.,And I know there will be questions if other milk can be used so let's also try making Homemade Creamcheese using Bear brand.,Let's start with the Full Cream powdered milk.,I will use 2 liters of water. At this point, fire is not yet set, okay?,The one i'm using is like a little cauldron but you may use a pot.,Then let's add 2 cups of powdered full cream milk.,Dissolve it well before we turn on the stove.,So there shouldn't be any lumps.,When the milk is already dissolved, let's light the fire and heat the mil over high heat until it's close to boiling point.,We will not boil it but we just have to reach the simmer point.,If you want to make a little, just divide the given measurements of the ingredients.,So you can make about half a bar.,And there, the milk is already hot.,Turn the heat down and let's add white vinegar.,Add 6 tbsp but just add it gradually. We will just add 2 tbps now and let's add more again later.,Then mix it gently so that we will not break the curds.,So as you can see, the curds are forming because we have already added white vinegar.,If you don't have white vinegar, you may use lemon.,After a few seconds, add white vinegar.,Again, let's mix it gently.,You will now if the white vinegar you have added is just right if the liquid is no longer white.,Later, you will see that the curds and whey will be separated.,Add the remaining white vinegar. The difference is already very noticeable, right?,The liquid is clearer.,Again, mix it gently so that curds that we have formed will not be destroyed and will not turn fine.,The curds and whey has already separated. The curds that we have formed is really good.,Turn off the stove and strain the curds.,Put the strainer on top of a bowl and put the clean cloth on top as well.,And yes, it's better if you will use cheese cloth.,So now, pour the curds and whey in it. A cloth or Cheesecloth is really needed so that it can catch the fine curds.,Then remove the whey so that the curds will not be soaked. Be careful because it's hot.,This is the whey. They say that this is very rich in Protein so you can drink this.,Some use it for marinating and brine. Put the curd back in the sift and let it drain for 15 minutes.,And if ever you went over 15 minutes and the curds got dry, just get a little whey and add it on the curds.,After 15 minutes, put the curds in a food processor or blender.,My food processor is small but it's just right for this.,Add a little salt. It's also fine if you want to add more.,But for me, a little salt is already fine.,Since this is homemade, you can adjust the taste to your own preference.,Other even add herbs so you can really make it a flavored creamcheese.,So let's blend this now to make pur curds smooth.,Here's our creamcheese!,There, the texture is already good. You may already use this. But if you won't use it yet, you may place it in an air tight container.,Then put it in the fridge.,The creamcheese is firmer if it's placed in the fridge.,And yes, it's much better if there's cleanwrap.,For the ingredients that we used, we were able to make 1 bar of creamcheese.,Cover it and place it in the fridge.,And now, let's make the liquid Full cream milk.,Just the same procedure when cooking. The only difference is that we are using 1 liter of liquid and we will add 3 tbps of white vinegar.,So again, heat it before adding the white vinegar.,Did you know, that even if this is only 1 liter of Full cream milk, you will be able to make one bar of creamcheese out of it.,There's a big difference between the first one we made and this, because previously we used 2 liters and we made 1 bar of creamcheese,,and for this, we only used 1 liter of full cream milk for 1 bar of creamcheese.,So if you divide the measurements that we did with the previous one, we will only be able to make just 1/2 bar of creamcheese.,Next up, let's make the Bear brand powedered milk.,It's just the same procedure but we will only use 1 liter of water, 1 cup of Bear brand powdered milk, and 3 tbps of white vinegar. So just expect that we will only be making a little produce out of this.,Again, just dissolve the powdered milk before we turn on the stove.,When the milk is hot, you may add the white vinegar.,This the curds using Bear brand. If you noticed, the color is lighter and it's softer.,This is the creamcheese from the fridge. It's already firm so we can already taste it.,But before we proceed with our Taste Test, for those who have not subscribed yet,,please subscribe to our Youtube Channel, click the notification bell, and please click 'All' for you to be notified with all our uploads.,Here are our creamcheese. We have here a creamcheese that's from the grocery so that we can compare.,This is the creamcheese brand that I always use and the other one because it's cheaper and I like the taste because it's balanced. It's not to

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How To Make Cream Cheese Substitute | Cream Cheese Substitute Recipe | Beat Batter Bake With Upasana

How To Make Cream Cheese Substitute | Cream Cheese Substitute Recipe | Beat Batter Bake With Upasana

hello and welcome to basics of taking,with neo partner these days a lot of,recipes require an ingredient that is,cream cheese but cream cheese might not,be available easily everywhere or might,be slightly on the expensive side so,today we are going to make a substitute,that can be used in place of cream,cheese in most of the recipes for this,we will need 1 liter of full fat milk,that I am going to bring to a boil in a,heavy bottomed pan,you,once the milk has come to a boil reduce,the heat and add one teaspoon of lemon,juice to it keep adding the lime juice,until your milk starts curdling the,skirts of the milk will separate from,the water and you get slightly greenish,color water I have a muslin cloth here,that I am going to use to strain this,milk,now let it cool just like this for,around 30 minutes now our lead has,cooled down completely we have to blend,it in our mixer now we are going to add,one teaspoon of salt to it,now let's blend it now the texture of,this paneer will be extremely cleaning,check it between your fingers rub it and,see it should be completely smooth just,in case your paneer is still grainy you,can add half a 1 teaspoon of yoga to it,and blend it further always taste your,cream cheese first all and you can add a,few drops of lemon if you like the tangy,flavor,so here as smooth cream cheese,substitute is ready you can use it in,various recipes that call for cream,cheese go ahead and experiment with it,as this piece you can add some garlic,powder and mixer for a savory spread,keep watching basics of baking with me a,partner for more quick and easy recipes,until next time bye bye

How to Make Cream Cheese - One Ingredient Homemade Cream Cheese Recipe

How to Make Cream Cheese - One Ingredient Homemade Cream Cheese Recipe

today I want to share with you how to,make cream cheese 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,consider subscribing to my channel and,don't forget to click on the little,notification bell below that'll let you,know every time I upload a new video now,you may see some recipes for making,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

Best Substitute for cream cheese | Cream Cheese substitute

Best Substitute for cream cheese | Cream Cheese substitute

having a hard time to find a cream,cheese,here are some options that you can use,as a substitute for it,number one ricotta cheese,the taste is almost the same with cream,cheese,but with a little different texture,what to do mix 1 cup of brick of the,cheese,and 1 cup of yogurt this is equivalent,to 2 cups of cream cheese for baked,goods and dips,on the other hand you can mix 1 cup of,ricotta cheese,with 1 cup of heavy cream which is,equivalent to 2 cups of cream cheese,specifically for frostings and,cheesecake,number two hunkered cheese,this is a low-fat cream cheese,substitute that works well with both,salaries and desserts one cup of,handkerchies,is equivalent to one cup of cream cheese,number three cashew cream,cheese a cream cheese alternative with a,kick of nutty flavors,and works well in celeries,1 cup of cashew cream cheese is,equivalent to 1 cup of cream cheese,number 4 soft bean curd,this is the best cream cheese for,vegetarians,for the mixture you need to mix one and,a half,cup of soft bean curd plus half cup,of margarine and add 1 tablespoon of,lemon juice,this is equivalent to 1 cup of cream,cheese,number 5 cottage cheese,it is the most readily available cream,cheese substitute,and can be used in all sorts of recipes,without worrying about the difference in,texture and taste,one cup of cottage cheese is equal to,one cup of common cream cheese,number 6 sour cream a little bit tangier,than usual cream cheese,but it's also a perfect substitute in,all recipes,except for desserts 1 cup of sour cream,is equal to 1 cup of common cream cheese,number 7 goat cheese,goat cheese is one of the perfect,replacement for cream cheese,because it's almost the same taste and,texture,but it's also more expensive than the,common cream cheese,3 4 cup of goat cheese is equivalent to,1 cup of cream cheese,number 8 mascarpone,it is heavier than cream cheese and,perfect substitute,if you are making desserts 1 cup of,mascarpone,is equivalent to 1 cup of cream cheese,feel free to watch videos on my channel,and please don't forget to hit like and,subscribe,thank you

How to Make Cream Cheese - Gemma's Bold Baking Basics Ep 11

How to Make Cream Cheese - Gemma's Bold Baking Basics Ep 11

Hi Bold Bakers!,I have received hundreds of messages asking me to show you how to make homemade cream,cheese as part of Bold Baking Basics.,And ask, and you shall receive, because I’m going to show you how you can easily make,it at home with just two ingredients.,We’re going to start out in a large heavy-bottom saucepan.,Add in full-fat milk, not low-fat, not skim, not semi-skimmed, or whatever—full-fat milk.,The fuller the fat, the more curd you will actually get for your cream cheese, so remember,that.,It’s really important.,And we’re just going to turn it on to a medium-high heat, and we just want all of,this milk to come to a simmer.,While it’s coming to a simmer, I’m just going to stir it every so often.,You don’t want to walk away and scorch the bottom of your milk.,You’ll want to always be keeping an eye on it.,So now that our mix has come to a simmer, we are going to turn it down to a medium,,controlled heat.,You want it to simmer away.,And here I have some lemon juice, 3 tablespoons of lemon juice.,You can also use lime juice, or a white, plain vinegar.,That will work really well.,Now what we want to do is take our wooden spoon, and we’re just going to stir in one,tablespoon at a time.,We’re going to stir it around for a minute or so.,Cream cheese is not available in all countries, and I didn’t really realize that until I,started doing Bigger Bolder Baking, and the amount of people who asked for recipes for,cream cheese.,So I’m really happy to be able to bring this.,This is the best recipe that I’ve tried.,I’ve tried many, and this is the best one that I found that worked.,So take a little a look here.,You see it’s starting to curdle?,This is perfect.,We’re on the right track, so we’re going to go in again with another tablespoon of,lemon.,There you go.,See that?,Right there.,That’s your cream cheese.,I’m going to add in the last bit of lemon and give it a stir around.,Now do you see all of these lumps that have come to the top?,These are our curds, and this is our cream cheese.,This is exactly what we want.,Now you can always double, triple, or quadruple this recipe if you want.,If you want to make a lot of cream cheese, that’s totally fine.,It’s not temperamental.,It will take multiplying no problem.,So now, we’re just going to knock it off the heat, and we’re just going to strain,this liquid off.,Next you’ll want to separate the curds from the whey.,So you want to get yourself a nice big bowl, and then we’re going to lay over a sieve,,and then over that we’re going to lay over some cheesecloth.,Now cheesecloth can actually be found in a lot of supermarkets, but I’m going to put,a link on my website of where you can buy it.,It’s really important.,You do need cheesecloth, because it’s really fine, and it catches all the curds.,Take your curds and just pour it into your cheesecloth.,Now this cream cheese is so simple.,We’re not looking to use active cultures or anything like that.,And also, we are just going to have to let it sit here for 15 minutes.,We don’t have to let it hang out overnight, like a lot of cream cheeses do.,We’re just going to let him hang out here, let all the liquid drip away, and we’re,going to come back in around 15 minutes.,So it’s been a few minutes, and all the liquid has drained away.,Now I just want to make a note.,This liquid doesn’t have to be thrown away.,It actually works fantastically for marinades and for brines, because the acid in it from,the milk and the lemon that we added in will actually break down your meat really well.,So you don’t have to throw that away if you don’t want to.,So with our curds here, we are going to add this into our food processor.,You’re probably thinking to yourself that this doesn’t look like cream cheese yet,,and you’re right, because it doesn’t.,That’s why we have to process it and make it nice and creamy.,At this point to our curds, you’ll want to add a little bit of salt to flavor it.,You can also add different flavors at this point too.,Herbs, whatever you like, you can add in there.,And then we’re just going to pop on the lid, and then process until it’s nice and,creamy.,So this recipe yields you 8 ounces, or 1 cup, of cream cheese.,So check the recipe that you’re making, how much you need, and then you can multiply,my recipe for cream cheese.,I can see it’s nice and smooth.,Now if you see that your cream cheese is a little bit on the thicker side and you want,to loosen it up a little bit, feel free to add in a little bit of the liquid that we,took away from the curds, or even a drop of cream, that would be lovely too.,Now just check out that homemade cream cheese.,It is incredible.,This will last in your fridge for seven days and it will be happy to live there, and you,just use it as you go in any of your Bold Baking Recipes.,Just remember that the better quality milk you use, the better quality cream cheese you’ll,have at the end.,So just like this cream cheese, I have lots more Bold Baking Basics recipes, like how,to make butter

How to Make the Creamiest Mascarpone Cheese | Bold Baking Basics

How to Make the Creamiest Mascarpone Cheese | Bold Baking Basics

hi and welcome to bold baking basics,this is where we go back and get stuck,into the fundamentals of baking these,videos are about getting you to bake,with confidence anytime anywhere how to,make cream cheese is one of my biggest,for baking basics videos with tens of,thousands of shares so of course I got,loads of requests asking to show you how,to make mascarpone at home it is really,simple,and you can use it in my term asou,recipes and on my mushroom mascarpone,pizza,as always the recipe can be found on,biggerbolderbaking.com along with all of,my other basics recipes ok let's get,started with our cream so the star of,the show here is cream that's what makes,this so yummy now you can use any type,of cream that you like a table cream a,pouring cream single cream double cream,whatever you have all I'm gonna do now,is pour this into a heavy-bottomed,saucepan now we're going to turn this on,to a medium heat and wait patiently,until it comes to a simmer so once your,cream comes to a simmer I have some,fresh lemon juice here you can also use,vinegar but I like to lose them and,juice because it doesn't taste as strong,I'm going to add that in and then with,the hand whisk just whisk it all,together if your cream bubbles up turn,down the heat a little because you just,want it to simmer gently so here's what,we're looking for you want this mix to,get nice and thick so every so often,with your whisk just give it a bit of a,stir make sure it's not burning on the,bottom but what we're going to do now is,play the waiting game we're just gonna,hang out be patient and let it thicken,so while that's simmering away let me,drop a little bit of knowledge on you,the difference between cream cheese and,mascarpone cheese is the fact that cream,cheese is made with milk and it's,curdled and mascarpone is made with,cream and it's not curdles so they're,kind of similar but they're different at,the same time both are equally yummy so,this has been simmering for around 13 to,15 minutes or so it's gotten really nice,and thick and here's what you want to,see put in a spoon and if it coats the,back of the spoon that means it's ready,it's got nice and thick it's reduced,down a good bit it is perfect so I'm,gonna turn it off the heat,and then I'm gonna bring it over here,and put it in my ice bath no the reason,we're gonna do this is because it cools,our down nice and quickly so no the next,step for making our mascarpone is that,we have to strain it so here I have a,sieve a bowl and some cheesecloth now,I'm gonna put a link on my website of,where you can buy this but honestly you,can actually use a very thin clean,detail as well and that will work well,now all I'm gonna do is take my,mascarpone a nice and cold and pour it,into my sieve so there you go now all,the hard work is done all we do now is,wage we're gonna put this in the fridge,for a minimum of 24 hours let it hang,that the liquids separate a little bit,and for it to get nice and thick,okay so fast-forward 24 hours and here,we have a lovely finished mascarpone,cheese so check this out,if you look in the bowl there's a little,bit of liquid that separation that is,exactly what you want it's only a few,tablespoons if you want you can use this,impression Curry's marinating meat,whatever you like in the cheesecloth we,have our mascarpone look at how,beautiful that is and creamy now you,wanna make sure that there's no liquid,left in there and then we're gonna,transfer this into a bowl so now you're,probably wondering is this the same as,store-bought well I'm gonna let you in,our little secret it's even better than,store-bought made of good quality,ingredients love it's gonna taste,absolutely amazing and you want to pop,this into your fridge and keep it in,there for a maximum of five days head,over to my website right now and you can,find recipes of where to use this,mascarpone cheese I'll see you back here,really soon for more bigger bolder,baking

VEGAN CREAM CHEESE! 4 Ingredients, and BETTER than store-bought!

VEGAN CREAM CHEESE! 4 Ingredients, and BETTER than store-bought!

- Hey, everybody.,It's thee burger dude,,and today we're making thee best vegan cream cheese,I've ever had.,Honestly, this stuff is the closest I've had,to traditional non-vegan cream cheese,,and I can't stop eating it.,The flavor and texture are on point,,and we're also gonna make some different variations,,so stick around for that.,So I've tried just about every vegan cream cheese,in the U.S. market,,and my favorites are Miyoko's and Kite Hill.,But to be honest, the Miyoko's is a little too tangy for me,,and it's not quite creamy enough,,and the Kite Hill, well, it's actually too mellow in flavor,,so I wanted to make something right in the middle,,a.k.a the goldilocks zone.,And I modeled this mostly off the Miyoko's.,As you can see here, it's only made from cashews,,coconut cream, salt and cultures.,And now, cultures usually mean,you have to let stuff ferment for a while,,like usually a few days, and I'm pretty impatient,,so instead we'll be using some vegan, that lactic acid,,which is pretty mandatory for this recipe.,I tried to test with the lemon juice,,and it really just didn't have,the same sort of umami tangy boost,,and on top of that it just kinda tasted like lemons.,So, I highly recommend not substituting the lactic acid.,I'll leave some links in the description for that as well.,But this recipe is super simple.,All we need to do is get some cashews.,Now, I know this is a lot,,but that's because I'm making four portions.,One portion should come out to about eight ounces,of cream cheese, which is the same amount that Kite Hill,and Miyoko's have per package.,But for one portion you only need one cup of cashews,,and then we're gonna let them soak in some boiling water,for about 20 minutes or so.,After that, let's get a high speed blender,,and I really can't stress that enough,,you do need something that can really pummel these cashews.,And then we're gonna add in about 150 grams,of that coconut cream.,And if you're wondering,if this is gonna make the cream cheese taste like coconut,,the answer is, not really.,I can kinda taste a slight hint if I'm trying,,but it's really subtle if at all.,But once we get our coconut cream in there,,we're gonna add our lactic acid,,and for one portion of cream cheese,I use a heaping teaspoon of it,,and then we'll do about a half teaspoon of salt.,And obviously, add more salt if you want,or more lactic acid if you want it to be more tangy.,And then we just gotta blend that up.,As we do, make sure you use your tamper,,it'll probably not wanna blend at first,,but eventually everything will come together,,and then we'll have something that looks like that.,Taste it for seasoning of course, but it should be good.,And now, the hardest part, the waiting.,Yes, even though we don't need to ferment anything,,we do wanna let it rest in the fridge for a few hours,,ideally overnight.,This will help it firm up,,as well as let the flavors mingle.,And since I made a ton,,might as well make a few different flavors.,First, let's do a straw berry,,and I recommend using some dried strawberries like this.,If you use fresh strawberries, they'll add a lot of liquid,and you'll have to adjust your cashews,and coconut cream to offset it.,But I'm adding about half of this bag here,,which I believe was a little over half an ounce.,And then we'll blend that up,,and this was so freaking good.,And I'm not usually a sweet cream cheese guy,,but this stuff was phenomenal.,But, into the fridge it goes so we can firm up,,and it'll get even better.,Now, it's worth noting that I biffed up,the amount of coconut cream for the next two flavors,,I added a bit more, and they turned out a lot softer,,which is not necessarily a bad thing,,but something to note if you wanna experiment,with the texture of your cream cheese.,And for the next one, I'm gonna chop up some dill pickles,,and then we'll add some garlic powder,,our pickles, some dill.,Fresh dill might be better but I only had dry,,and then we gonna mix that up,,and this was also super freaking good.,It could even be a good dip,,but for right now, we gonna throw it in the fridge as well.,And then last but not least, let's chop up a jalapeno,,since Kite Hill no longer makes their jalapeno cream cheese.,I have no idea why.,It was my favorite one.,But we gonna chop that up,and we gonna add a little garlic powder as well,,and gonna give that a mix.,And now, into the fridge that one goes,,and we gonna let them rest overnight,so we can try them tomorrow morning.,Alright, through the power of editing,,it's the next morning, and I wanna try some of these out.,I'm very excited, but first, let's take a look,at how much the texture has changed over night.,And just, I mean, look at that!,It's gone from a yogurt consistency to a perfect,,perfect cream cheese consistency.,It really is pretty magical.,Okay, time to dig in, and let's do the classic one first.,Let's go ahead and spread that on a cracker,,and like I said, this stuff is just ridiculous.,As is, this strawberr

MAMAHALING CHEESE NA KAYANG KAYA MO PALANG GAWIN SA BAHAY MO (FEAT. HOMEMADE CREAM CHEESE)

MAMAHALING CHEESE NA KAYANG KAYA MO PALANG GAWIN SA BAHAY MO (FEAT. HOMEMADE CREAM CHEESE)

Do you find cream cheese expensive?,Cream cheese is "mahal" ("expensive." synonym: "loved"),,but he or she doesn't "mahal" ("love") you.,Did you know that you can make that quite expensive cheese,at home?,You can save more money by doing this since the usual price of cream cheese in the supermarkets,ranges from 150 pesos.,There are also worth 200 pesos, or even higher for known or imported brands.,Today,,I will teach you two ways how to make that.,First is using powdered milk,,and the second one is using fresh milk.,We will make homemade cream cheese today.,How are you, guys?,How are you, "Ar-CUTE-tects?" (a name I call the loyal fans of Kusinerong Arkitekto),Welcome back to my Youtube channel.,I am Architect CK and I am your kusinerong arkitekto (chef-architect).,We won't be making a house here, guys,,because this is a,cooking channel.,The complete list of ingredients which is easier to screenshot,is found at the end of the video or in the description box below.,So,,if you want to learn how to cook that,,come on and join me in a happy cooking!,But before we cook, guys,,don't forget to click the subscribe button first,and the notification bell beside it,so that you will be updated on my next uploads.,The first thing that I will teach you is how to,love.,I will teach you how to make cream cheese using powdered milk.,First, guys, in a casserole pot, we placed 4 cups of water.,Guys, our stove should not be turned on.,We have to dissolve the milk first.,We will be using full cream powdered milk.,It is important, guys, that it is a full cream milk,because if not, you won't be that successful in making cream cheese.,Next, let us put 12 tablespoons of powdered milk.,The number of tablespoons of milk you need depends on the brand of your milk.,That is indicated on the side or back of the packaging.,There. We used a wire whisk,to dissolve the milk.,Make sure that there are no lumps of milk.,With the brand I bought,,the ratio is 3 tablespoons for 1 cups of water.,But we will be making 1 liter today.,And there are 4 cups in 1 liter so,12 tablespoons.,I'm so good at Math.,Turn on the stove at medium-high heat when the milk is dissolved already.,That's just normal, guys,,that when the milk starts to heat up,,it is producing a thin film on top.,Make sure that you are stirring it because milk can easily get burned.,The milk nearest to the heat will burn.,That is why you should stir it and the intensity of the fire is only moderate.,Don't let it boil as well, guys, okay?,When the milk is hot already and it is about to boil,,then we can now add our vinegar.,We are using the regular white distilled vinegar,from supermarkets or stores.,But before that, let us lower the heat to its lowest setting.,And then, let us add 1 tablespoon of vinegar first,We won't add all our 3 tablespoons of vinegar right away.,Because if someone will pour a lot of vinegar on me,,then I will be shocked as well.,Guys, this is because the curds should gradually form.,There. Let us just stir it a little after we add the vinegar.,But for the first 2 tablespoons of vinegar you add,,do not mix it like you are cooking porridge.,This is not porridge, okay?,Because overmixing can disturb the formation of curds.,Those lumps formed are called curds.,There. Let us now add our second tablespoon of vinegar,and just mix it a little.,Guys, for the milk to curdle, you have to lower its pH level.,And to lower the pH level, you need to introduce an acid,because we know that the lower the pH, then it is more acidic.,And when acid is added to milk, the protein content of milk will stick together,that is why there is formation of lumps or curdling. Okay?,There. If you notice, there are more curds forming.,There. And the clue or sign that you are already done with this process is,if the broth is not that white anymore.,You will see that later.,Let us now add the third tablespoon of vinegar.,There.,And let us just mix it a little to spread the vinegar.,Guys, just additional information.,Rennet is usually used to make cheese.,It is used for the milk to coagulate,to make cheese.,Rennet is a kind of enzyme,from the lining membrane in the fourth intestine of a mammal.,Usually, that is from cows.,But if we don't have that, just like today,,any edible acid or lemon juice will definitely do.,That's enough already.,Like you.,Just love me.,That's enough.,Joke.,There. If you notice, the broth is not white anymore.,It is translucent to almost clear already. That means,we are already done with this process.,There, guys. That color of the broth should be like that before you transfer it.,There. Let us now turn off the fire and remove it from the stove.,And let me just add, guys.,Subscribe to the Youtube channels of my beautiful sisters.,The links of their channels are in the description box down below.,Watch out for the collaboration we will be doing.,Thank you.,Next, we have here a colander and an aluminum bowl,to catch the broth.,We will also use a cheesecloth to strain the curds well

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