It easily lasts 2-3 weeks in the fridge but to be honest ours is used by that time. I would say, it should last at least 1 month if stored in a closed container in the fridge. Thank for watching!
With the rising prices it’s so important to relearn the skills lost over time. If you like a mild crumbly cheese (cheese curd) be sure to check out our farmer’s cheese video too 😁Thanks so much for watching and leaving a comment!
Yep expensive, I needed whey for making some home made fermented mayo, bought some 100% natural Astro Original Balken Yogurt [750g] for $3 , drained it in cheese cloth in sieve over a bowl in the fridge for 24hrs. Ended up with over a cup of whey [lasts 6 months in the fridge] and a large block of cream cheese that is finishing [ wrapped in fresh cheese cloth and put in a glass container with paper towel under it to finish drying in 24 hours] . 2 products out of inexpensive yogurt.
A couple of points: This doesn't need to be a 3 day chore. It only takes 4 or so hours!! Once you pour the yogurt into you cloth (I use both cheese cloth and an inner linen), gather the cloth at the top, tie a cord around it, hang it over your sink for a couple of hours to get an initial drain. Then secure the cloth around a solid object, like the faucet stem, and then twist it to wring it out. 2 or 3 times of this with a half hour "dangle" to settle the mixture, and it will have the same consistency that takes you 3 days. I do this all the time and it works!! Lightly salt the yogurt before starting the drain. Much easier! Save the whey for baking or for a ferment starter. DON'T toss it!! Use a little sugar and a sprinkle of dried and ground lemon peel powder in order to help get the basic cream cheese taste, and then enjoy with gravlax, smoked fish etc, without all the days of labor you presently invest in a simple, one evening process. As I said, I do this all the time, but with far less labor!!!
@@KeepingItRielwithMarilynSteve Mmmmmm! Farmers cheese!! I made some cheddar with jalapenos in it and just smoked it today. It's a bit more work, but it tastes better than commercial, not because it's better, but because I make it to my own taste. That's what's so wonderful about doing it yourself. I still have to buy raw product, but from there on, it gets all the extras that commercial lacks. 😋
Thanks for this video maam🙏🏾 I really do want to try out but I have a little worry though. Your method is the same method I use for my Greek yoghurt, just that I don’t strain it for more than 24hrs. It comes out really thick. But when whipping the yoghurt for a smoother consistency, I notice that it goes pale and looses its thickness. I use cream cheese mostly for cream cheese cakes and fillings and I whip them a lot! I fear that with your cream cheese recipe when I whip I May loose the thickness. Please I need help
We're glad you enjoyed the video and thank you for your comment! I have found that the most important part of making the cream cheese is the straining process. The longer you let the yogurt strain, the thicker it gets. For a nice solid cream cheese I let mine strain, under weight for multiple days until I feel it has reached the correct consistency. The shorter time you let this strain, the more whey that remains in the mix. I would suggest trying a longer strain time, make sure you're using a cloth that will allow as much whey as possible to drain. If you are using a muslin, you can try switching your cream cheese over to one layer of cheese cloth after the initial strain to allow more whey to dissipate from your mix. If your mix seems to be drying on the outside but the middle is still wet, you can pour it into a bowl and stir to redistribute the wet/dry layers and then pour into a new cloth, put it back in the fridge to help allow more of that whey to dissipate as well. I've found adding a weight on top of my cheese cloth helps to push out the remaining whey. Thanks again for watching!
I drain mine in a cooler. I place a plate over the top of the strainer, wrap the cheesecloth over the plate, and put some reusable freezer packs in the cooler. I've let mine drain for about 3 days, no problem. Makes life a lot easier for me and I don't waste valuable refrigerator real estate :)
@@adoral.libertucci2647 We’ve tried making ricotta in the past but had very little success. I believe it’s because of the way we strain our yogurt which leaves very little left in the whey. We don’t strain our farmers cheese (curds) as much and would have better results. We normally add our leftover whey to our garden compost. Thank you for watching!
Thank you for sharing your experience. I had heard the whey could be used for ricotta but hadn’t tried it. I have only made Greek style yogurt from a half gallon and had about 2 cups of whey. I’ll put it in my compost. 👍Making yogurt and cream cheese is so much more economical than buying it. Your videos are very informative and helpful. Thank you.
@@adoral.libertucci2647 We enjoy sharing the way we do things and I’m so glad you find the information helpful. Keep trying new things and thank you for sharing.
Curd and yogurt are created differently they have a different bacteria strain used in their production. This may account for the difference in consistency. I'm not sure what that difference your seeing is... grainy, lumpy, watery...? Thank you for the question, no one else has asked this. Thank you for watching!
Definitely a savings making it yourself :) With today's prices around the world going up every thing we can do to save money and know what is in our foods is a good thing. Thank you so much for watching!
I'm not sure if you are referencing the time for it to drain, if so, as it is in the refrigerator it does not spoil. We've been making this for years and it always comes out great. After it is made into the final cream cheese it can last in the fridge for up to two weeks with no issues. Thanks for your comment and for watching!
@@treich1234 I suppose you could but it would be more expensive than just buying cream cheese once it’s processed. The purpose of many of our videos is how to take basic ingredients and making our food ourselves cheaper than buying the finished product at the store with potentially ingredients you don’t want. Thanks for watching and leaving us a question!
Love this version. Thanks for the instructions.
Thanks and thank you for watching!!
I love the way you explain. It is nice and clear as English is my second language❤
@@robertobello1302 I’m glad you enjoyed the video thank you for taking the time to leave a comment 😊
Thank you for your clear method. How long will it keep in the fridge?
It easily lasts 2-3 weeks in the fridge but to be honest ours is used by that time. I would say, it should last at least 1 month if stored in a closed container in the fridge. Thank for watching!
I just found your channel too, really amazing. I shall definately be a regular 😊
Welcome and thank you for watching!!
Just found your channel! Thanks! May Jesus continue to bless you and your family
Cream cheese is $5/8oz up here in NE Ontario. This look yummy.
With the rising prices it’s so important to relearn the skills lost over time. If you like a mild crumbly cheese (cheese curd) be sure to check out our farmer’s cheese video too 😁Thanks so much for watching and leaving a comment!
Yep expensive, I needed whey for making some home made fermented mayo, bought some 100% natural Astro Original Balken Yogurt [750g] for $3 , drained it in cheese cloth in sieve over a bowl in the fridge for 24hrs. Ended up with over a cup of whey [lasts 6 months in the fridge] and a large block of cream cheese that is finishing [ wrapped in fresh cheese cloth and put in a glass container with paper towel under it to finish drying in 24 hours] . 2 products out of inexpensive yogurt.
great directions like your video.
Thank you 😊
A couple of points: This doesn't need to be a 3 day chore. It only takes 4 or so hours!! Once you pour the yogurt into you cloth (I use both cheese cloth and an inner linen), gather the cloth at the top, tie a cord around it, hang it over your sink for a couple of hours to get an initial drain. Then secure the cloth around a solid object, like the faucet stem, and then twist it to wring it out. 2 or 3 times of this with a half hour "dangle" to settle the mixture, and it will have the same consistency that takes you 3 days. I do this all the time and it works!!
Lightly salt the yogurt before starting the drain. Much easier!
Save the whey for baking or for a ferment starter. DON'T toss it!!
Use a little sugar and a sprinkle of dried and ground lemon peel powder in order to help get the basic cream cheese taste, and then enjoy with gravlax, smoked fish etc, without all the days of labor you presently invest in a simple, one evening process.
As I said, I do this all the time, but with far less labor!!!
Thank you for your comment. It was very informative. I use a similar process to yours when I make farmers cheese.
@@KeepingItRielwithMarilynSteve
Mmmmmm! Farmers cheese!! I made some cheddar with jalapenos in it and just smoked it today. It's a bit more work, but it tastes better than commercial, not because it's better, but because I make it to my own taste. That's what's so wonderful about doing it yourself. I still have to buy raw product, but from there on, it gets all the extras that commercial lacks.
😋
@@fattyfat-fat6639
Tell me please how to make chedar cheese
How long will this last in the refrigerator?
I love that cream cheese I will try it in a smell amount thanks a Nigeria
Thank you for watching! We love it too and use it for so many different dishes as well as on toast or bagels!
Thanks for this video maam🙏🏾
I really do want to try out but I have a little worry though.
Your method is the same method I use for my Greek yoghurt, just that I don’t strain it for more than 24hrs. It comes out really thick. But when whipping the yoghurt for a smoother consistency, I notice that it goes pale and looses its thickness. I use cream cheese mostly for cream cheese cakes and fillings and I whip them a lot! I fear that with your cream cheese recipe when I whip I May loose the thickness. Please I need help
We're glad you enjoyed the video and thank you for your comment! I have found that the most important part of making the cream cheese is the straining process. The longer you let the yogurt strain, the thicker it gets. For a nice solid cream cheese I let mine strain, under weight for multiple days until I feel it has reached the correct consistency. The shorter time you let this strain, the more whey that remains in the mix. I would suggest trying a longer strain time, make sure you're using a cloth that will allow as much whey as possible to drain. If you are using a muslin, you can try switching your cream cheese over to one layer of cheese cloth after the initial strain to allow more whey to dissipate from your mix. If your mix seems to be drying on the outside but the middle is still wet, you can pour it into a bowl and stir to redistribute the wet/dry layers and then pour into a new cloth, put it back in the fridge to help allow more of that whey to dissipate as well. I've found adding a weight on top of my cheese cloth helps to push out the remaining whey. Thanks again for watching!
I drain mine in a cooler. I place a plate over the top of the strainer, wrap the cheesecloth over the plate, and put some reusable freezer packs in the cooler. I've let mine drain for about 3 days, no problem. Makes life a lot easier for me and I don't waste valuable refrigerator real estate :)
Great idea as it does take up space in the fridge 😁 thanks for sharing!
Now what do you do with the whey? Ricotta?
@@adoral.libertucci2647 We’ve tried making ricotta in the past but had very little success. I believe it’s because of the way we strain our yogurt which leaves very little left in the whey. We don’t strain our farmers cheese (curds) as much and would have better results. We normally add our leftover whey to our garden compost. Thank you for watching!
Thank you for sharing your experience. I had heard the whey could be used for ricotta but hadn’t tried it. I have only made Greek style yogurt from a half gallon and had about 2 cups of whey. I’ll put it in my compost. 👍Making yogurt and cream cheese is so much more economical than buying it. Your videos are very informative and helpful. Thank you.
@@adoral.libertucci2647 We enjoy sharing the way we do things and I’m so glad you find the information helpful. Keep trying new things and thank you for sharing.
I am betting this is delicious!
We like it and it’s a great base for a variety of flavored cream cheeses too. Thanks for watching!
I directly used packet curd.. But the consistency of the your cheese cream is different.. Why?
Curd and yogurt are created differently they have a different bacteria strain used in their production. This may account for the difference in consistency. I'm not sure what that difference your seeing is... grainy, lumpy, watery...? Thank you for the question, no one else has asked this. Thank you for watching!
❤❤❤❤❤
@@francesmaurer185 Thank you so much for watching!
Looks very similar to my kefir cheese
@@whiskeycook3323 We don’t make kefir ourselves but I heard the probiotics are through the roof. Thank you sharing!
that would be between $16 and $20 in Australia
Definitely a savings making it yourself :) With today's prices around the world going up every thing we can do to save money and know what is in our foods is a good thing. Thank you so much for watching!
After 24 hours it will be spoi or sour
I'm not sure if you are referencing the time for it to drain, if so, as it is in the refrigerator it does not spoil. We've been making this for years and it always comes out great. After it is made into the final cream cheese it can last in the fridge for up to two weeks with no issues. Thanks for your comment and for watching!
Couldn't you just use Greek Yogurt?
@@treich1234 I suppose you could but it would be more expensive than just buying cream cheese once it’s processed. The purpose of many of our videos is how to take basic ingredients and making our food ourselves cheaper than buying the finished product at the store with potentially ingredients you don’t want. Thanks for watching and leaving us a question!