You probably won't see this comment because the video is two years old, but thank you for this recipe! I am lactose intolerant and have lactose free cow's milk available to me, but not creamcheese and I've missed having bagels since I found out I'm lactose intolerant! So I can't wait to try this! Thanks again!
Trader joes has the BEST lactose free cream cheese...if you have one by you. Before someone told me about it, I haven't had cream cheese for over 10 years. So happy I can enjoy again. I hope you can too!
If you are lactose intolerant you should start drinking a little kefir made of raw milk daily. Kefir is cultured milk and contains much more cultures / good bacteria than yogurt. The bacteria in kefir breaks down the lactose which is a protein in milk. People started becoming lactose intolerant since milk was processed and treated with microwaves which kills the bacteria in the milk, which is suppose to break down the lactose proteins. This toxic process is called pasteurization. After about 3 to 4 weeks you can slowly introduce raw milk. For further information watch Dr Paul Saladini videos on the power of raw milk. I wish you health, wealth, prosperity and freedom.
I just made this and I am astounded by the results. So simple, yet such a dramatic result. Thank you so much ma'am, another thing I won't have to buy and be able to make cheaply myself.
**RECIPE IN THE DESCRIPTION BOX BELOW*** My friends were telling me how it was hard to get cream cheese where they lived and missed it, speciallly to add it to their bagels ( they are so sweet they actually made the homemade recipe of last week) ! so of course I wanted to help them, and this is why i am sharing the fastes and easiest recipe to have cream cheese in literally 5 minutes! LEt me know in the comment box below: what is your favourite cream cheese flavour: A-PLAIN B-NUTS and OLIVES C-HOT PEPPER and OLIVES D-HERBS E-all of the above!! I hope you are all doing well! Thank you for being here: it means the world to us! Don't forget to like share and subscribe to this channel! here's the link to do so! th-cam.com/channels/cM56MQibC6jgppSpS4khIw.html Stay safe and blessed Sara Malka PS FAQ: This cream cheese stays fresh in the fridge for 7 days and each "batch" yields about 8oz or 1 cup/240ml of cream cheese! You can freeze it but the texture might change a little: mix it again once defrost and you should be all good !
I'll go with the plain route in order to mix it with anything. Thanks a bundle for this, there's probably hidden CORN in cream cheese. Now, I'll have homemade cream cheese to put on my homemade bagels 🥯? Next recipe, lox?
Oh, how long can you keep it in the fridge? And can you freeze the leftover? I'm the only one eating it. And I'm really pleased you posted this as I'm looking into homemade Ceasar dressing (corn free, gluten free)
@@frumitup the lox or the Cesar dressing? You are giving hope and inspiration for cooking as I had totally lost interest in it lately. Now, I don't have the choice.
@@Poppy- Hi Poppy! GREAT QUESTIONS! absolutely it stays fresh in the fridge for 7 days and each "batch" yields about 8oz or 1 cup/240ml of cream cheese! You can freeze it but the texture might change a little: mix it again once defrost and you should be all good !
If you use buttermilk and boil it up , drain the curds and add salt and carave . That is a Norwegian cheese called " desk cheese " before it was stored in a box made of birch wood and birch bark . Now in a container of some kind ,but have air to it . Soft it with more whey if one wish too. On bread with butter, before as part of dinner with boiled potatoes and butter, flatbread . Boil,reduce whey to brown cheese, take some time but the caramelized one is a fine and good to make.
Ok. You have out done it now!!! First the bagel and now the cream cheese!!! I’m starving 😜😜. You are truly amazing at all of the things that you do and share with us!!! I love every tip and trick. Hmmmm... wondering... could homemade lox be next in this “breakfast” miniseries????? Much love always my dear friend 💕💕💕
Hi Elissa! Thank you so much for your thoughtful and so touching comment! Yes!! Lox is the logical next step as part of the ultimate bagel trilogy ; bagel, cream cheese and now lox?!?!! Thank you for sharing your amazing light with the world: it makes it a better place to live in! Shabbat shalom!
Ricotta, cream cheese, cottage cheese are all easy to make yourself. But in some states the lightly pasteurized milk is illegal and so it's not possible to do.
take a.cheese cloth and fold it in 4 put in a strainer and put strainer over a clean bowl. then take yogurt and pour in cheeselcoth, put bowl topped with strainer in fridge overnight. whats left in the cheesecloth the next morning is cream cheese. Easy peasy
Hi Rachel! I am happy the name Inspired you to click! And I am humbled by your choice to subscribe to the channel! If I may what attracted you in “frum it up” name? I would love to know more! Thank you again and if you need anything please don’t hesitate all the best❤️
@@frumitup People typically address modest clothing as "frumpy", so i though your channel will include modest outfit ideas while embracing the frumpiness! But i am a "career" women so i never had time to make food from scratch, but i really want to learn. Keep your videos up, G-d will bless it. ❤❤❤
@@RachelGLive Thank you so much Rachel for your answer it’s so lovely to hear from you I am a career woman myself so there is no frump it up it’s really frum it up ! Frum means to elevate therefore frumitup means to elevate whatever you do from the mundane to the highest spheres so this is where the name comes from so! I’m happy to hear that this channel will help you:) on a side note; I am definitely your sister in not doing anything from scratch!! I have learned to cook and bake later in life: much much later after 13 years in university therefore this is why I wanted to share all the best tips and tricks on how to cook and bake with ease on this channel whilst elevating ourselves while doing these activities! Regarding the modest clothing it is absolutely one thing that we will do as well certainly thank you again so much Rachel to have taken the time in your busy day to answer me I am looking forward to knowing you better and better with time and please again if you want for me to address any topic it will be my pleasure to assist you until next time stay safe and stay blessed
@@frumitup You are so kind. ☺️ It's an art to take everyday things and turn them into beautiful memories. It makes life worth living. Looking forward to your next upload ❤️💕❤️
I am so tempted to try this sometime. It looks wonderful, and I would also love to see how it does in a cheesecake recipe, just because I love playing with going back to basics as much as possible, but am also cheap enough that I fear wasting ingredients if it turns out that I have not succeeded! LOL
The next time I go to London, I've promised myself to go into the Jewish East End community. I adore bagels with cream cheese and smoked salmon, and I am dying to try the 100% authentic version! On an episode of the Apprentice UK, big boss Alan Sugar sent the candidates on a wild goose chase to acquire London's iconic rainbow bagels.
Looks delicious. Same as queso fresco process except the blending. Zero chance this takes 5 minutes. At least an hour. Especially if you want to properly drain the curds, a bit more.
Its funnt how a little thing can make such a difference. So this exact fecipe if made using Skimmed Milk will render a cottage cheese, however if you use a full fat milk (or add cream to skimmed milk to raise its fat content) it will give you cream cheese. So cottage cheese per 100 gm has less than 2 gms of fat, while cream cheese has 23.8. so its the fat content that determines whether the cheese is cream cheese or cottage cheese
Thank you for this. I am moving my family toward a more whole food diet, and this is a great start. I have a friend who’s going to teach me about making yogurt. Yummm…❤
It is always great to have usalted cream cheese, not only for cakes and desserts but also because it is healthier. I really dont like salted cream cheese on cakes and your idea is therefore great!
Check My Vegan Provence's video on soy, almond and cashew ricotta. Short answer is yes, even with store bought milks, but they have to be 1,2 grams of protein per 100ml of milk for them to work properly. Have in mind the final results are not going to be 100% as the one regular milk. Some are softer and fall apart easily, and others are really creamy.
Hi MA! Thank you for your lovely comment it’s a great question so for a litre of milk you will have about had a quarter of a litre of cream cheese or if you want 8 ounces or 240 mL and it will depend as well what kind of acidic agent you’re going to use to make the milk curd so if you use vinegar you are going to have larger curds and therefore more cream cheese but in my opinion vinegar leaves a taste which I don’t really enjoy and lemon does not leave so this is why I prefer to work with fresh lemon an after taste! let me know if you have any questions and I’m looking forward to answer any of them ! until next time stay safe and stay blessed PS What’s your favourite way to enjoy cream cheese?
@@frumitup Thank you! Thank you! And all with your recipes that I have yet to try: the bagels, and that buckwheat nut bread that I want to try (cause Glutino bread tastes like sand 🤭)
Hi Illume! How are sweetie? How are holding on? Thank you for taking time to write a comment! Yes this recipe of cream cheese is just that! Isn’t that the biggest secret ever!!! I cannot wait to hear how you have been! Stay safe and blessed!
Luv this video, just subscribed so am watching all the old videos as well, and having been looking for a cream cheese video cos it’s so expensive to buy in West Africa. Thanks so much Sara
Looks great--Will this work with a plant based milk as I have a family history of Cancer so need to avoid all the estrogen and BLV in dairy--thanks for posting
Hi Ilana! Yes yes yes! You are right! This is such an easy kosher for Passover cream cheese!!! And you get more than a tub of cream cheese ( 8 oz) for about 1,50$!!! Whhhaaattt
I'm glad that you called it cream cheese, you have no idea how frustrating it's been watching many cheese making videos using this exact process and they're all calling it ricotta cheese. I personally would call it a farm cheese but hey. Only reason why I say farm cheese is because making cream cheese I think you also add cream into the milk. Also if you use renet the taste will be better as you will taste the natural sweetness of the milk
I hope you will make the recipe! We rarely go back to regular cream cheese especially co side ring all the additives: anti-mold???? Whhhaaattt! What’s you favourite cream cheese flavour?
Hi Aline! I am happy it inspires you! Please let me know if you need any help and if I may ask a question : what do you usually eat with your cream cheese ? looking forward to read you soon all the best
You probably won't see this comment because the video is two years old, but thank you for this recipe! I am lactose intolerant and have lactose free cow's milk available to me, but not creamcheese and I've missed having bagels since I found out I'm lactose intolerant! So I can't wait to try this! Thanks again!
Wonderful! I am so happy to help!
Stay safe and blessed ❤️
She's wonderful. I think she sees everything. I have no idea where she finds the time to everything.
This is my situation! And I don’t like the vegan cream cheese in the stores
Trader joes has the BEST lactose free cream cheese...if you have one by you. Before someone told me about it, I haven't had cream cheese for over 10 years. So happy I can enjoy again. I hope you can too!
If you are lactose intolerant you should start drinking a little kefir made of raw milk daily. Kefir is cultured milk and contains much more cultures / good bacteria than yogurt.
The bacteria in kefir breaks down the lactose which is a protein in milk.
People started becoming lactose intolerant since milk was processed and treated with microwaves which kills the bacteria in the milk, which is suppose to break down the lactose proteins. This toxic process is called pasteurization.
After about 3 to 4 weeks you can slowly introduce raw milk.
For further information watch Dr Paul Saladini videos on the power of raw milk.
I wish you health, wealth, prosperity and freedom.
Instead of adding whey back to make it creamier in a processor, how about adding heavy cream or whipping cream instead?
I just made this and I am astounded by the results. So simple, yet such a dramatic result. Thank you so much ma'am, another thing I won't have to buy and be able to make cheaply myself.
My pleasure 😊
**RECIPE IN THE DESCRIPTION BOX BELOW*** My friends were telling me how it was hard to get cream cheese where they lived and missed it, speciallly to add it to their bagels ( they are so sweet they actually made the homemade recipe of last week) ! so of course I wanted to help them, and this is why i am sharing the fastes and easiest recipe to have cream cheese in literally 5 minutes! LEt me know in the comment box below: what is your favourite cream cheese flavour:
A-PLAIN
B-NUTS and OLIVES
C-HOT PEPPER and OLIVES
D-HERBS
E-all of the above!!
I hope you are all doing well!
Thank you for being here: it means the world to us!
Don't forget to like share and subscribe to this channel! here's the link to do so!
th-cam.com/channels/cM56MQibC6jgppSpS4khIw.html
Stay safe and blessed
Sara Malka
PS
FAQ: This cream cheese stays fresh in the fridge for 7 days and each "batch" yields about 8oz or 1 cup/240ml of cream cheese!
You can freeze it but the texture might change a little: mix it again once defrost and you should be all good !
I'll go with the plain route in order to mix it with anything. Thanks a bundle for this, there's probably hidden CORN in cream cheese. Now, I'll have homemade cream cheese to put on my homemade bagels 🥯? Next recipe, lox?
Oh, how long can you keep it in the fridge? And can you freeze the leftover? I'm the only one eating it. And I'm really pleased you posted this as I'm looking into homemade Ceasar dressing (corn free, gluten free)
@@Poppy- there is NO corn in this recipe that is for sure so you can enjoy +++++!!
PS you found my next video lol ;)
@@frumitup the lox or the Cesar dressing? You are giving hope and inspiration for cooking as I had totally lost interest in it lately. Now, I don't have the choice.
@@Poppy- Hi Poppy! GREAT QUESTIONS! absolutely it stays fresh in the fridge for 7 days and each "batch" yields about 8oz or 1 cup/240ml of cream cheese! You can freeze it but the texture might change a little: mix it again once defrost and you should be all good !
I just used this recipe and it was quick and easy surprisingly. I added some clover honey to mine and it’s so yummy on bread!
If you use buttermilk and boil it up , drain the curds and add salt and carave . That is a Norwegian cheese called " desk cheese " before it was stored in a box made of birch wood and birch bark . Now in a container of some kind ,but have air to it . Soft it with more whey if one wish too. On bread with butter, before as part of dinner with boiled potatoes and butter, flatbread .
Boil,reduce whey to brown cheese, take some time but the caramelized one is a fine and good to make.
Yes I rember that from long ago but I've forgotten the name of the whey cheese
This sounds wonderful. Any idea what carafe is ? I'm not familiar with that ingredient.
Opp
Caraway sees i think English name is for it
@@MrPh30 is "carave" cumin?
Ok. You have out done it now!!! First the bagel and now the cream cheese!!! I’m starving 😜😜. You are truly amazing at all of the things that you do and share with us!!! I love every tip and trick. Hmmmm... wondering... could homemade lox be next in this “breakfast” miniseries????? Much love always my dear friend 💕💕💕
Hi Elissa!
Thank you so much for your thoughtful and so touching comment!
Yes!! Lox is the logical next step as part of the ultimate bagel trilogy ; bagel, cream cheese and now lox?!?!!
Thank you for sharing your amazing light with the world: it makes it a better place to live in!
Shabbat shalom!
This is what in Italy is called "Ricotta"
Never thought it was going to be that easy to make cream cheese! Thank you
You are right: soooooo easssyyyy! what is your preferred way to enjoy your cream cheese?
I never thought about it. Man that’s a huge margin Philadelphia is making
I see the exact same recipe for every type of cheese. How do you decide if it's cream cheese or mozzarella or any or cheese?
How much cream cheese does the 4 cups of milk make?
Thank you for this wonderful video. This opens up.many opportunities for adding Indian spices for lovely spreads.
Do you use store bought milk? I have only raw milk. How can I use raw milk?
That is the best kept secret EVER!!! I will try today and keep you posted!
PS your cream cheese apple cake looks delicious!
Ricotta cheese nice 👍
I’ve been fooled all my life: there’s no cream in cream cheese??? Whaaaatt? Mind blown🤯
lol. Im also surprised at the ingredients!
You are so right!!! You’ll see! So easy to make and so creamy : a dream!!
@ Johnny Cohen Yep, once you pay attention to details, you realise many things are fooling you 🧐🤨🤔
@@Poppy- that is so true! what also got me for the cream cheese is all the extra additives: did you see in Philadelphia there is anti mold agents!!!
@@frumitup I know, once you start reading the labels, you start to wonder if it's proper for human consumption. My cat food looks less suspicious 😂
is the milk you are using pasteurized? or raw I live in Canada and all milk by law here is pasteurized
Thank you so much for this recipe. I'll be making this later in the week (it's very hot for the UK) when it cools down a bit.
Ricotta, cream cheese, cottage cheese are all easy to make yourself. But in some states the lightly pasteurized milk is illegal and so it's not possible to do.
What milk, 1,2, or 3%? Thanks!!
So, it's basically cottage cheese blended with whey into homogeneous mass. It's very good as it is high in protein and low in fat
May I ask what kind of milk you’re using a whole milk 2% milk skim milk goats milk?
But this is cottage cheese,not a cream cheese.
Isn’t that ricotta? I guess if you blend it you can call it cream cheese.
Hi Sara Malka, how are you ? Is everything ok ?
take a.cheese cloth and fold it in 4 put in a strainer and put strainer over a clean bowl. then take yogurt and pour in cheeselcoth, put bowl topped with strainer in fridge overnight. whats left in the cheesecloth the next morning is cream cheese. Easy peasy
But much more sour than regular cream cheese.
can I make cheesecake out of this?
Could I use goat milk?
Thank you!
Where do you buy cheese cloth?
This is the best cream cheese recipe I have found. Thank you
it looks like the same process as queso fresco cheese just you squeeze out the water once u strain in cheese cloth n squeeze out the water.
Oh my word, I clicked because the name of your channel was so funny and 1 minutes later I subbed. ❤️💕❤️
Hi Rachel!
I am happy the name Inspired you to click!
And I am humbled by your choice to subscribe to the channel!
If I may what attracted you in “frum it up” name?
I would love to know more!
Thank you again and if you need anything please don’t hesitate
all the best❤️
@@frumitup People typically address modest clothing as "frumpy", so i though your channel will include modest outfit ideas while embracing the frumpiness! But i am a "career" women so i never had time to make food from scratch, but i really want to learn. Keep your videos up, G-d will bless it. ❤❤❤
@@RachelGLive Thank you so much Rachel for your answer it’s so lovely to hear from you I am a career woman myself so there is no frump it up it’s really frum it up ! Frum means to elevate therefore frumitup means to elevate whatever you do from the mundane to the highest spheres so this is where the name comes from so!
I’m happy to hear that this channel will help you:) on a side note; I am definitely your sister in not doing anything from scratch!! I have learned to cook and bake later in life: much much later after 13 years in university therefore this is why I wanted to share all the best tips and tricks on how to cook and bake with ease on this channel whilst elevating ourselves while doing these activities!
Regarding the modest clothing it is absolutely one thing that we will do as well certainly thank you again so much Rachel to have taken the time in your busy day to answer me I am looking forward to knowing you better and better with time and please again if you want for me to address any topic it will be my pleasure to assist you until next time stay safe and stay blessed
@@frumitup You are so kind. ☺️ It's an art to take everyday things and turn them into beautiful memories. It makes life worth living. Looking forward to your next upload ❤️💕❤️
You are a deep and sensitive person Rachel: I am so grateful G.od lovingly put you in my path:)
Thank you kindly. I'll try this! Shalom from SW Mo USA
Excellent video!
Shalom Sara,
This is so great… I make ricotta this way too… and curds …
Small hack… if you don’t have cheese cloth, use a nylon. ✌🏼
Or a flour sack dishtowel, or an old (clean!) t shirt.
Does this only work with normal milk or plant based as well? 🙈
This is so thoughtful of you.....so easy to make..G-d bless...love the tips and tricks😉🥰
Hi Elana! I am so happy you enjoyed this! Let me know if you try and and how you prepared it! Stay safe and blessed!
I am so tempted to try this sometime. It looks wonderful, and I would also love to see how it does in a cheesecake recipe, just because I love playing with going back to basics as much as possible, but am also cheap enough that I fear wasting ingredients if it turns out that I have not succeeded! LOL
What a great thing to learn to do!
thank you :)
The next time I go to London, I've promised myself to go into the Jewish East End community. I adore bagels with cream cheese and smoked salmon, and I am dying to try the 100% authentic version! On an episode of the Apprentice UK, big boss Alan Sugar sent the candidates on a wild goose chase to acquire London's iconic rainbow bagels.
Thank you so much. After watching not one but several videos on youtube, I found your video, the simplest and straight to the point.
Thanks
Looks delicious. Same as queso fresco process except the blending. Zero chance this takes 5 minutes. At least an hour. Especially if you want to properly drain the curds, a bit more.
Its funnt how a little thing can make such a difference. So this exact fecipe if made using Skimmed Milk will render a cottage cheese, however if you use a full fat milk (or add cream to skimmed milk to raise its fat content) it will give you cream cheese. So cottage cheese per 100 gm has less than 2 gms of fat, while cream cheese has 23.8. so its the fat content that determines whether the cheese is cream cheese or cottage cheese
Cream cheese on a Triscuit with a sliver of smoked salmon on top yum yum
Wow. 🎉🎉 thanks to you, now I will be making cream cheese 🎉🎉 Yippee!
… not 5 minutes.
Jk thanks for the upload
Thank you for this. I am moving my family toward a more whole food diet, and this is a great start. I have a friend who’s going to teach me about making yogurt. Yummm…❤
It is simple form of cheese which has many names if we add tht whey and blend well to smooth mixture we can use this in many pastry dishes
When I had goats and made cheese the whey woul go to the chickens! I tried making whey cheese once, but it turned into a brick. 😅
It is always great to have usalted cream cheese, not only for cakes and desserts but also because it is healthier. I really dont like salted cream cheese on cakes and your idea is therefore great!
I am so happy you liked it !
Can you use non-dairy milks for this recipie? Like plant milks? Will it work the same way?
Check My Vegan Provence's video on soy, almond and cashew ricotta.
Short answer is yes, even with store bought milks, but they have to be 1,2 grams of protein per 100ml of milk for them to work properly.
Have in mind the final results are not going to be 100% as the one regular milk. Some are softer and fall apart easily, and others are really creamy.
I use raw milk to make cream cheese, kefir, and other yummy goodness!
😍😍...cheese cake
niuuummm! I agrrrreeeee!!!
Lovely video, thank you. How much cream cheese do you get out of that 1 l of milk?
Hi MA!
Thank you for your lovely comment
it’s a great question so for a litre of milk you will have about had a quarter of a litre of cream cheese or if you want 8 ounces or 240 mL and it will depend as well what kind of acidic agent you’re going to use to make the milk curd so if you use vinegar you are going to have larger curds and therefore more cream cheese but in my opinion vinegar leaves a taste which I don’t really enjoy and lemon does not leave so this is why I prefer to work with fresh lemon an after taste!
let me know if you have any questions and I’m looking forward to answer any of them !
until next time stay safe and stay blessed
PS What’s your favourite way to enjoy cream cheese?
@@frumitup Thank you for your long answer. Cheesecake, of course :))
I am delighted the answer helped you! Ahhhh a cheesecake lover! I am happy to be part of your family!!!! Let me know if I can help you 😊
What can we do with the liquid after forming the cheese curds?
Hi darling, how are you ?
Well im not Jewish, but love cream cheese!
I just let it sit for 5 days. Usually comes out about the same.
How is this different from homade ricotta? 🧐
I love this content! I’m a new subscriber & really enjoy learning about your culture & practices. Thank you. 🌹
My new oven just arrive 5 minutes ago! Let's cook!!! 🍴
B'H it will be kosher (even for Passover) and gluten-free corn free since it's brand new.
Mazal Tov! May you use it in good health!
@@frumitup Thank you! Thank you! And all with your recipes that I have yet to try: the bagels, and that buckwheat nut bread that I want to try (cause Glutino bread tastes like sand 🤭)
@@Poppy- looking forward to seeing your creations!
@@frumitup sending you an email as soon as it's ready. Crossing my fingers for my first bread making ever 😬
@@Poppy- I’m sure you will nail it!
So, cream cheese is just pureed ricotta?
Hi Illume!
How are sweetie? How are holding on?
Thank you for taking time to write a comment!
Yes this recipe of cream cheese is just that!
Isn’t that the biggest secret ever!!!
I cannot wait to hear how you have been!
Stay safe and blessed!
Thank you for sharing this amazing recipe ..just did today and it was perfect 👌
Toda! Thank you my friend, it looks delicious ❤ I'm going to do it right now. Shalom!
What are the herbs we can use with the cheese
Luv this video, just subscribed so am watching all the old videos as well, and having been looking for a cream cheese video cos it’s so expensive to buy in West Africa. Thanks so much Sara
it is my pleasure Georgina! thank you so much for watching!
Awesome, thank you!
This is called Paneer.
Great recipe! I have to get some cheese cloth and try it. ❤
This is indian paneer.
Isn’t this ricotta?
i did try,but milk protein turned somewhat like elastic and hard,it ws nt soft as yours,pls hlp n tell my mistake
Farmer's cheese?
Very nice Yummy God bless
Is this whole milk? Can you use 2% or a different percent? Thanks.
Looks great--Will this work with a plant based milk as I have a family history of Cancer so need to avoid all the estrogen and BLV in dairy--thanks for posting
I heard your voice and said "that sounds like Sarah from Frum It Up. Wow, was that whole milk?
This is a great peseach hack! Kop can be so hard to find and expensive
Hi Ilana! Yes yes yes! You are right! This is such an easy kosher for Passover cream cheese!!! And you get more than a tub of cream cheese ( 8 oz) for about 1,50$!!! Whhhaaattt
What type of milk is best for this recipe.
How much yield does it produce on average?
Thank You ♥
I don’t have a cheese cloth
0:47 Jump here
So simple?
Just saw your video. Thank you for an excellent cream cheese video
Thank you for sharing this recipe. I love it! It's great to have when you run out of cream cheese.
I'm glad that you called it cream cheese, you have no idea how frustrating it's been watching many cheese making videos using this exact process and they're all calling it ricotta cheese. I personally would call it a farm cheese but hey. Only reason why I say farm cheese is because making cream cheese I think you also add cream into the milk. Also if you use renet the taste will be better as you will taste the natural sweetness of the milk
This is Ricotta
@@umapessoa6051 no it's not. Real Ricotta is made from whey brought up to approx 84°c. Ricotta in Italian means re-cooked.
What would you do differently to make ricotta?
Merci!!
This is how making dulce de leche begins,use lime,sugar etc.Now I learned cream cheese.
❤❤ this I'm an Aussie Christian..... but great recipe
I always have too much 1/2 & 1/2 in the house. Do you think it would work with that instead of whole milk?
It should work fine, just even creamier
Does this work with skim milk too or it has to be full cream milk?
Oh, I think I would rather come over for Dinner! Thank you for Sharing!
Shabbat Shalom sister! Thank you for the awesome video :)
That is sooooo exciting! I love the thumbnail!
I hope you will make the recipe! We rarely go back to regular cream cheese especially co side ring all the additives: anti-mold???? Whhhaaattt!
What’s you favourite cream cheese flavour?
I like the thumbnail too!
yeah! I am happy you like it! I am trying to find a way to make my thumbnails more attractive! any ideas are welcome!
@@johnnycohen3244 thank you!
THANK YOU!! ❤
ALWAYS, Paula C
Can i.use alternative milks?
Will this work with plant milk??
This looks amazing!!!
Hi Aline!
I am happy it inspires you!
Please let me know if you need any help and if I may ask a question : what do you usually eat with your cream cheese ?
looking forward to read you soon all the best
Can non dairy milks be used?
Excellent. Am Yisrael Chai.
Looks good, I will try it.