Glen Makes Cream Cheese From Scratch At Home Recipe
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- เผยแพร่เมื่อ 25 ก.ค. 2024
- Glen Makes Cream Cheese At Home - Welcome Friends! Today we are going to continue our exploration of cheese making recipes, and we are going to make Cream Cheese at home from scratch. So if you've ever wondered how cream cheese is made, or what cream cheese is made out of - follow along.
Ingredients
3L whole milk (Not UltraPasteurised)
400 mL heavy / whipping cream 35%
1 mL (¼ Tsp) calcium chloride
1 packet C21 buttermilk culture
4-6 drops single strength liquid rennet
5 mL (1 tsp) salt, to taste
Method:
In a heavy pot, slowly heat the milk & cream to 86ºF.
When it reaches 86ºF, remove from the heat.
Stir in the calcium chloride.
Sprinkle the buttermilk culture over the milk, and let stand for 5 minutes.
Add the drops of rennet, and then stir to fully incorporate.
Cover and let stand at room temp for 12-24 hours to ripen.
The milk is 'ripe' when whey can be seen on the surface and the curd is pulling away from the pot.
(on a a pH meter, this will measure about 5.1-4.9 pH)
Transfer with a slotted spoon to a cheesecloth (butter muslin) lined colander set over a bowl.
Allow to drain like this for about 2 hours.
Hang the curds in the cheesecloth to drain for a further 10-20 hours.
During this time, stir the curds 3 or 4 times to help with the whey drainage.
When the cheese has drained and reached a consistency you like - stir and adjust the salt content.
Yields about 1Kg of cheese.
Store in a sealed container in the fridge, and should be eaten with a week.
*In this video I talk about ‘UHT’ milk… It seems this term has confused some people and they mistakenly think I’m talking about ‘Asepctic’ milk. Let me clear that up:
The ‘UHT’ milk and cream I’m referring to is pasteurised at a high temperature, and then packaged in the same way as ‘regular’ pastuerised milk and cream. It’s sold alongside all the other dairy products in the refrigerated case. This ‘UHT’ milk and cream must be kept under refrigeration at all times. Unless you read the small print on the label you are probably unaware that’s it’s treated with the higher temperature process.
Take a look at the labels next time you go to the supermarket, you may be surprised by how much of your milk is treated this way.
What people have come to associate with the term ‘UHT’ is actually properly called by the dairy industry - ‘Aseptic’ milk. But since from a consumer standpoint ‘aseptic’ sounds unappealing, the short form UHT has taken over. Aseptic milk is UHT treated; then it is packaged in a way (usually in Tetra Packs) that it doesn’t require refrigeration until it’s opened. So it’s shelf stable. So while it’s also called UHT - this isn’t what I was referring to.*
Cultures, Rennet, and Calcium Chloride: cheesemaking.com/
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Thanks for watching Everyone! *Have you ever made cheese at home?* Recipe and directions in the ^^^Description Box^^^
In this video I talk about *‘UHT’ *milk… It seems this term has confused some people and they mistakenly think I’m talking about *‘Asepctic’* milk. Let me clear that up:
The ‘UHT’ milk and cream I’m referring to is pasteurised at a high temperature, and then packaged in the same way as ‘regular’ pastuerised milk and cream. It’s sold alongside all the other dairy products in the refrigerated case. This ‘UHT’ milk and cream must be kept under refrigeration at all times. Unless you read the small print on the label you are probably unaware that’s it’s treated with the higher temperature process.
Take a look at the labels next time you go to the supermarket, you may be surprised by how much of your milk is treated this way.
What people have come to associate with the term ‘UHT’ is actually properly called by the dairy industry - *‘Aseptic’* milk. But since from a consumer standpoint ‘aseptic’ sounds unappealing, the short form UHT has taken over. Aseptic milk is UHT treated; then it is packaged in a way (usually in Tetra Packs) that it doesn’t require refrigeration until it’s opened. So it’s shelf stable. So while it’s also called UHT - this isn’t what I was referring to.
Yes, I've made a few in my time
Only small batches of basic yoghurt cheese. Making yoghurt from uht, then drained for a day or two in a paper coffee filter in the fridge.
Thanks for stopping by @Gavin Webber - How did I do?
First - love your channel and am especially tickled with both the cola recipe and the old recipes!
Second, we drink local raw milk - would this then work better for cheese? (every batch's test results are posted and usually far exceed testing requirements)
Glen & Friends Cooking I’ve made both paneer and ricotta. Both were easy and scrumptious! Thanks for all the great cheese content, and the ginger beer also. I’ve been making sourdough for a couple of months, and now thinking of a ginger bug 😁
This is gold in Africa!!! Thank you. We i import cream cheese and its super expensive for a tiny tub. We have good milk and good cream without all the "issues" so this is a pretty affordable recipe Herr.
Which part of Africa 🙄
@@AMan-xy3lx what does this mean with the emoji
Check out a guy called Gavin Webber if you are interested in cheesemaking. (Blessed are the Chessemakers)
I thought exactly the same, but with south america
You can use a yogurt starter (or simply live culture yogurt.) In place of the store bought culture aswell. There are tons of videos on how to make yogurt and yogurt starters. My favorite is to use the stems of chilis in warm milk over night. Just make sure to heat the milk just under boiling first then let it cool before adding the stems. Hope this helps!
Binge through all the videos and take a shot for every time Glen says "That's quite nice"
@@SidneyTurnerOfficial That's quite nice
It's going to be a short night.
“Hello curd nerds”... wait wrong hemisphere.
Right where my brain went.
LOL
@@GavinWebber hi Gavin, looking forward to trying your Oka recipe soon!
Dangit, you beat me to it! That's what i get for commenting before reading hahaha. That's the first thing I thought.
Blessed are the cheesemakers!
@@mahna_mahna For they shall be called the children of Curd.
For they will receive the glory of the people
I grew up having fresh cow’s milk, unpasteurized. My mom used a hand cranked milk/cream separator. Two spouts on the large separator bowl, which separated cream and milk. The milk was for family use. The fresh cream made into butter. But one of favourite things was to spread fresh cream on a slice homemade bread, sprinkled with a light dusting of sugar. .... when the wild raspberry and strawberries arrived, the cream was heavenly on bowl of fresh wild berries. We worked hard, but I had the best childhood.
Hi Glen. This is great information. Thank you. A few years ago, I called Philadelphia to ask if cream cheese could be frozen. I was told it could be frozen up to 3 months. The only thing is that it separates but a quick stir, once thawed, fixes this.
glen is the bob ross of cooking. i love your channel!
What a great way of describing it! He totally is☺️
Oh my... I saw that milk in the glass jars & my mouth instantly started watering! Milk takes on a little of it's containers flavors, unless it's glass, so glass is king.
Just noticed the shelf lights. Your subtle touches are becoming a game for me. I try to find new things in every video. (This channel will go gold)
My late mom had a very simple and straightforward recipe for cream cheese. She would regularly buy 1 litre bottles of non-UHT milk which she could never use up for her tea before it started going sour (as non-UHT milk tends to do). She poured any leftover sour milk into a plastic jug, covered the jug with a plate so nothing could crawl in and left it for several days at room temperature. When the curds started weeping she would pour it into a fine strainer and leave the strainer over a jug to let it continue draining for a while. What was left in the strainer was the most delicious cream cheese, which kept well in the fridge. If left too long without being used up (rarely) it would even start turning into yellow cheese.
I love your show it's like a Mr. Rogers for adults, very soothing 😌
Thank you for this posting; this is much better than the Farmers Cheese I sometimes make. I happened to have the culture, and we always have the dairy in the house. It made up over 2 pounds of glorious tasty creamy cream cheese. That is what we go through for toasts, cookie doughs, cake batters & traditional cheesecakes every 3 to 8 weeks; but I will be freezing some of it in 8 oz. blocks (for baking the freezing changes do not matter). It really had a ton of passive time and gave us a great result; the only minor change I did was hang ours in a sink from a banana stand. I'll be making it on a regular basis. I found it easy peazy and appreciate the bulk volume results. Thanks again!
I love watching your videos. So peaceful and get a real warmth from them, not to mention your stuff always looks delicious!
That honestly looks perfect.
One of my favorite "snacks" is a small tub of Philadelphia Cream Cheese, stir it up, and use it as a dip for Fritos Corn Chips. Nothing else, just cream cheese and corn chips. I haven't had that in years but I have been craving it.
If you still have some of that cream cheese left after the cheesecake you could maybe use it to make some kind of party dip, like mix in some seasonings, form into a log or ball, and coat with some crust...
Philadelphia Cream Cheese is a fine brand for taste and texture! And it is ready when you need it.
@@jamesellsworth9673 it's also the only brand I can think of.
You should do these videos more often. Make a big amount of something from scratch and then make like 3-4 recipe videos with it. It would be great for people to want to try and make a big batch of creme cheese etc and know how to use it up :)
Thank you for letting me know why I buy Cream Cheese from the store instead of making it. Good info. Sometimes, like Clint says, a man's got to know his limitations... I would add, in the kitchen. For me.
-Jeff Goes Random says hi and thanks for the knowledge.
Videos like this are why I love this channel! You do a great job of explaining the history and science behind the processes and it really adds to the value of each recipe/experiment.
Hello from Brazil !!! I saw that is a video of you making panettone, and in Brazil it is very very very popular at christmas(kind of tradition). But here we have another version that I think you should try. We call it Chocotone and instead of cristalized fruits, it has chocolate drops, or chocolate ganache
Anyone interested in exploring cheese making further and more in-depth should check out Gavin Webber. His channel is dedicated to cheese making and he does a livestream every Wednesday, he is very knowledgeable and has written a couple of books on the subject.
I've watched a few of his videos. It's made me want to try and make cheese, but I know I'd fail horribly and end up with something completely unrecoverable.
@@Kinkajou1015 maybe start with a farmer's cheese, pretty hard to mess up and might be a confidence booster once you try it
I remember going to my Grandmother's house as a kid and being fascinated by the milk that you had to shake before pouring a glass. This video made me smile
Wow, what a process! I never thought of cream cheese being so intensive. Thanks for this!
I love that you didn’t just make a farmers cheese and put it in a food processor and call it cream cheese. You actually made cream cheese! Thank you!
I’m finally making this recipe tonight. I pitched my culture and just added the rennet. Now we wait!
2 years later… how’d it turn out?
@@ethangarofolo8170 I made the cream cheese recipe about 6 months ago, and it turned out fantastic. It definitely makes a ton of cream cheese!
That’s the kind of milk the Borden’s milkman used to leave us in the back porch in the burbs of Chicago when I was a kid.
Need to do this once in my life! Thanks for breaking it down into manageable steps - you are an amazing teacher!🥇🏅🥇👍👍
This guy seems really sincere about what he does. I like that.
Thank you so much! This just showed up in my recommendations today. I'm not planning to make cheese at home, but the science is fascinating.
I enjoyed this thanks Glenn. Not a thing wrong with practical knowledge.
Just discovered your channel, and have been binging the last few days.
Amazing content - I think my favourite food channel now.
Loved this. Great episode. I will try this myself!
Delicious!
Sauerkraut Balls with cream cheese, pork, kraut and stuff. Really good and flexible with ingredient amounts.
Oh, I'm definitely gonna try this out 🤤
Great vid. You're the first I have seen to give any inkling as to the effects of pasteurization on milk and also why CaCl2 is needed in cheese making.
Thank you, this is amazing!
Glen,... Is it worth it to make 9000lbs of cream cheese, good heavens, yes! It's totally worth it! It freezes, you can make cheese balls with seasoned herbs, cheese cake of course, add it to grilled cheese sandwiches and mix it in with scrambled eggs just to name a few. Love your rendition on this illusive dairy treat!
This year for Xmas I made a whole scratch veggie lasagna. I made my own pasta and ricotta. It was remarkably good. I would love to try to make a cream cheese.
Another great vid. Best cooking show on the YT.
There is nothing more decadent than homemade cream cheese. Divine!
Your really good man I love your videos your the best very educational
What a wonderfully relaxed recipe. I regularly schedule several days a month for making recipes/activities that require a bit of time investment. Spaghetti sauce (2 days), canning (1-2 days prepping, processing+cooling), breads,...This fits right in with these I'm tickled to add another wonderful item to make my scratch cooking time investment even more valuable. 💖
great demonstration!
Thanks for the tips on pasteurized milk products.
I get my cheese-making supplies from the New England Cheesemakers company, too. Their feta cheese recipe is also really good.
Mothers delight or whatever it’s called is a spectacular use for some of that cream cheese
Jules in the "Chris Evans Sweater" is everything!
That style is called an Aran sweater. A great classic sweater style.
Jules makes me want to find out what the kids mean by "Netflix and chill"...
I started making "yogurt" cheese to replace some, usually half, of the creamed cheese when making cheesecake, unbaked about 30 years ago. For the lower fat content, I've used 0% fat yogurt also. I was gestational diabetic at the time so my doctor was not real fond of some of my food choices. He, however, was a bit of a gourmet cook so was quite impressed with my substitution of full-fledged cream cheese to the yogurt cheese. I did also reduce the sugar content by using whipping cream instead of the chemical laden "dream whip" packaged fluff! One of my other reasons for using yogurt was to cut down on the sharp cheese flavour that comes with creamed cheese. I still use yogurt cheese by half in cheesecakes which my husband gobbles up after near 39 yrs. I don't make it as deep as his Prince Edward Island friend used to make it, they were very generous with a dairy farm connection in their family. They didn't measure waistlines in their family. Their family motto may have been: "Eat! Drink cream! And be merry. We eat more cheesecake tommorrow!" I never got used to the taste of their milk in the tea. I did learn to like cheesecake in 1984. I don't measure my waist line anymore. You make the idea of making my own creamed cheese more attractive. I do freeze the store bought product to keep it on hand so it doesn't go bad, moldy, on me. I would be glad to pack half of a kilo in the freezer to make dessert for my husband, only 12 pounds heavier than in 1984. So! Freeze your cheese! Hard cheese crumbled well after freezing.
No grating needed for pizza or lasagna.
Very good cream cheese.
We call the round coil stoves, "Electric Stoves" in America., because it takes electricity to make them heat up. I enjoy watching your videos. Really glad you are making them!
Yesterday I made clotted cream with ultra pasteurized heavy cream. It came out really good. This was 12 hrs bake time @ 170 degrees and 8 hours in the refrigerator. Tasted so good on scones with jam, but a big time investment so I probably wouldn’t make again. I think a really good quality butter would suffice!
perfect for cream cheese wantons for entertaining .... Thank You ......
Yes, I have made cream cheese at home...but not so much at one time. As you suggest, this is an item for entertaining: cheese logs, canapes, cheese cakes. We also make a batch of cream cheese pastry for quiche and fruit tarts and THAT freezes well, for use as needed.
Yum!
Glenn, I love the way you break down chemicals ie ingredients. That is exactly how I am converting my cookbook. I will send you a copy if you would like one when I M finished?
Absolutely! 🌈
Thank you Glen for all the great tips. My current batch of Cream Cheese is much better 😀 I even made some of it blueberry with homemade blueberry sauce.
13:45 yes, we will want to be the all stars of the zombie apocalypse... prophetic words... and thank you for keeping on with the teaching. :)
I have Celiacs with a additional allergy to locust bean gum (when roasted it is calledCarob) and knowing how to make it is very helpful. Locust bean causes hives. Thanks.
Very interesting! I've wondered every now and then how cream cheese is made and this was a good answer. I would not have guessed both culturing and rennet.
And... nanny nanny boo boo! In Iowa, the leading dairy (carried in most stores that carry dairy products) sells whipping cream that is just whipping cream. No UHTP there! And no need to go out of one's way to find it. I'm not sure where I would find whipping cream with various additives, though. Through field testing, I have established that so long as I do not open the carton, it will stay good for 3+ months if continuously refrigerated (that's the ticket, I was doing research rather than procrastinating/forgetting). The butterfat in it does separate after a time, but heating it up to around 100 F/37.7 C melts it and recombines it when it is time to actually make the whatever I had planned to make 3 months ago.
Hey Glen! Great video! I went through the process of making Cream cheese half a year ago. The answer for here in Brasil is yes we do have Cream cheese but mostly the Philadel... version and the list of ingredients on the label isn't great. On my side, I went with the no rennet version, did something on particular make you go with rennet? Is it easier maybe?
If I had to buy the milk and cream, this would be too expensive. As a homesteader, right now, I am getting between 5 and 7 gallons of milk daily. I do have a cream separator, so I am able to spin off the cream and adjust the fat content of the milk. So, this has been a great recipe for me to indulge in and freeze for future use. Thanks again for sharing.
When I lived in Morocco weekly made cheese that is not available in the country. Everybody ended up loving them like ricotta cottage cheese and a couple more. I told people who wanted some to bring me the milk and cream and it's not illegal there to use unpasteurized milk and cream. In my state where I live now it's illegal to buy or sell raw milk!
In the UK we have normal pasteurised milk and uht it is very popular over here
Thankfully I'm in Washington and get fresh unpasteurized milk... really like being able to get cream, butter milk, butter and milk from one thing and making cheese if I want to from it.
Hey Glen! Really enjoy your channel and I’m tempted to try this recipe. Question: have you ever tried Liberté cream cheese product - the one that’s amazing on a fresh Montreal bagel and was recently discontinued? What I’d like to know is if the culture you added brings the flavour close to the tang and flavour of Liberté.
Your milk takes me back to my early days in New England with the glass milk bottles, cream on the top and direct from the dairy. Anyway I've almost given up trying to make cheese what with the types of milk available in the Charleston SC area. Nothing seems to work. I love to create food from scratch, I make bread (over 40 years), sausage, etc but cheese making seems to be above my pay grade.
I love your cooking as you have recipes that are possible to make by home cooks. It seem that many of the cooking world seems to think you have a empty large refrigerator (or freezer) just so you can place the 1/2 sheet tray (or 2) in to cool. Or use ingredients that even with online sources are hard to find, short of being in NYC.
Been twenty years perhaps since I saw a glass milk bottle, (one pint) in the UK, most pasteurised milk is sold in plastic bottles (2.2 litres, 4 pints) you could buy gold top milk (full cream) and others (the foil top colours designated what type of milk it is..)
Hey Glen, great recipe. I noticed you used lacto bacillus culture. I was wondering if you knew if it was possible to substitute the culture packet with a yogurt starter?
nice video!
Would make great Xmas present 🎁
If you left it to hang and solidify more, would you have ended up with something like Feta or Haloumi?
You recorded this 2 years before the great cream cheese shortage of Christmas 2021. OK so it takes 3 days, and makes more cream cheese than any normal household will use in a month, but holiday cooking has a lot of ways to use cream cheese. Friday I will be making stuffed celery for 60 people who will attend a "small" birthday party for my best friend. I'll be going through a lot of cream cheese.
Nice videos 😀 another way to make cream cheese is take greeck yogurt drain all the wai off through cheese cloth and then form it and refrigerate
Try this sandwich. Cream cheese with new cucumber and a slice of tomato on one layer.. And on the other layer tuna salad made with celery, green onion and mayonaise or salad dressing. Tastes like a garden.
When we got milk delivered in the 50s/60s, my Mom got the cream off the top as a treat for her coffee.
jalapeno poppers are an option. dunno if they have them in the north.
basic recipe: remove the stem. split the pepper in half. remove the seeds. fill each half with copious cream cheese (don't put the halves back together). bread it heavily. (optional step - freeze some for later). deep fry it.
it's a junk food. like the depression era cookbook, the exact methods are at your discretion.
Lol yes we have those in Canada
SneakySolidSnake I’m Canadian, and I’ve made them myself.
Hey Glen, can you make brie? Like baked brie and apricot preserves?
As soon as I saw this vid, I thought, cheesecake here we come!!!
I don't know if I mentioned this to you before, but if you make cheese with that lovely milk again, it might be useful. Often the cream plug is hard to reincorporate back into the milk. For cream cheese it's not a major problem, but for many other cheeses you will end up losing the fat into the whey. You want to redistribute the fat globules into the milk. It's actually surprisingly easy to do (though takes some time). First, warm up the milk to room temperature (over 20 C, but under 25 C -- at 27 C the fat globules can start to break down, so you want to have a little bit of leeway). Then just shake the bottles (without opening them, of course!). Give it a really good shake and tip it upside down and then right side up again. As much as possible, you want to dislodge the plug, which will allow it to break down faster. Shake each bottle for about a minute and then let it sit for another 5-10 minutes. Then do it again. Just keep doing it until the cream is reincorporated back into the milk.
The potential downside of this is that it introduces a bit of oxygen in the milk, which will slow the rate at which the cultures will produce acid. I've never found it to be a problem, though. If you have big plugs like that, it can be a fair bit of effort, so to save effort: buy milk that is as fresh as possible -- let time sitting around means less cream will gather at the top. If you are storing it in your fridge for more than a day before using it, make sure to shake the bottles once or twice a day (no need to warm them up). This will reduce the plug size and make your ultimate job easier.
Pork cheesecake...oh yeah can’t wait to see it
Nice little holiday gift, given before the holiday so people can make their favorite spreads. Or, make spreads with it to give away. I wanna try it just to do it. And, FWIW, I hate dealing with those plasticky foil wrappers it comes in at the store.
Come Holiday time, I know what too much cream cheese is good for and I hope you made some cheesecake!
Hi Glen. Can you try making queso fresco
Hey Glenn you should make Icelandic Skyr in your next cheese making video. I hear it's super easy to do.
Please try making parmesan cheese !!! I would love to learn how its made!!!!
I have a friend who has an allergy to the Gums that are used in commercail cream cheese. She loves cream cheese but the last she had it almost 20 years ago it sent her to the ER. I think the next time she is intown I will make this for her.
I make yoghurt cheese almost every week.
Yoghurt cheese is where you separate the curds from the whey.
It looks like cream cheese but has the wonderful probiotics to improve your gut biome
wondering if you could use butter instead of cream to raise the fat level ? (milk cream is very rare here , mostly vegetable surrogate in the stores )
Also. Smith dairy out of Orrville Ohio still makes cream that's pasteurized. Not ultra pasteurized. And there is a local creamery ran by local Amish dairy farmers that do not homogenize the milk either!
Cool video. I'm not sure I've ever seen non-homogenized milk in a grocery store, or know where to get it. I live in KY.
Jeff Weber You’ll probably find it in a ‘natural’ foods store, rather than a regular supermarket.
Several years ago, I "lost" an opened carton of heavy (or maybe whipping) cream at the very back of the lowest refrigerator shelf, for probably close to a year. A glutton for punishment, I sniffed it when it resurfaced. No odor. It had separated, though. I poured off the small amount of liquid and was left with mascarpone-like, delicious cheese. A happy accident with no heating involved.
I'm lactose intolerant and like every brand locally of lactose free milk is ultra pasteurized. It lasts a long time in the fridge, but even whole LF milf is a bit watery. Fine enough for cereal, at least.
For the lactobacillus culture, could yogurt whey be used in place of the buttermilk culture? I'm curious how different they are.
Love good cream cheese on a fresh sourdough bagel.
Isn't brie basically aged cream cheese? And Camembert? Could you make some of one of those?
Finally someone who understands how we have screwed up the natural butter making and various products of milk by pasteurization in north america.
I use heavy cream and lemon juice to make Mascarpone, it's a little softer than regular cream cheese, but it's less work and easy to make small batches.
It is very, very strange hearing a cheesemaking video without an Australian accent.
LOL
@David Fuller that's because we haven't seen Glen make "Cease and Desist" style cheese ;-)
A banana holder could work as a hook but need to have sturdy base to attach by rubber bands or straps
You can filter sour milk or yoghurt and you get the same result. And you can pour in spices and salt, one or a couple of days before, and the cream cheese is seasoned and ready when it is drained after about a 24 hours. The sour milk is something we have here in Sweden and might not be the same as your sour milk.
Could I substitute the buttermilk culture for milk kefir or yoghurt?
Pretty sure the main reason for the additions to almost all store bought whipping cream is to make is easily whipped. If you have ever tried to whip fresh cream skimmed from raw milk, you will find that it is not always an easy task.
These two are my favourite internet couple.