HOW TO MAKE PHILADELPHIA CREAM CHEESE ? (BY CRAZY HACKER)
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- เผยแพร่เมื่อ 8 พ.ย. 2016
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Double Drift by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/ - แนวปฏิบัติและการใช้ชีวิต
The music makes me really nervous.
方芯潔 I was just thinking the same thing. Kinda like something bad is going to happen
It’s too creepy 😓
😂😂
De pana, creo que estoy en una película de suspenso
😅
creepy music for a cheesey video
eatchiles kinda like the music from Silence of the Lambs.
.
Felt like I was in get out
realise this is 6 years old but instead of water you can add some of the whey back in.
also if you have a very fine mesh strainer and/or muslin/cheesecloth (or a teatowel at a pinch) you can get all those little bits of curd - the whey is good to freeze to add to soups & stews etc.
So, of course it isnt Philly cream cheese like you get in the store because it doesn't have all the extra ingredients you might not want in your body. Great recipe because he adds the cream back in whereas other commonly found recipes do not. I would rinse the curd with water because I dont like the sour taste. I'd also add a little sugar with the salt because I just like mine a bit sweeter since I will use the cream cheese in other dessert recipes. Good job. Yea your music is a bit strange but to each his own! Thanks!!! I am going to try this later this weekend!
Here in Pakistan Philadelphia Cream Cheese is expensive and hard to find as its not easily available. You just solve my problem. Thanks for uploading your recipie.
True, it's expensive everywhere... You can even make delicious and healthy cream cheese without cream, just from raw milk, the recipe is available here: th-cam.com/video/x2lwJcqb-04/w-d-xo.html
Looks great!
Wow! Nice recipe
Thanks man, I was searching for this recipe for so long...
thank you so much for this recipe........I'm your new subscriber now ❤️❤️❤️❤️❤️
This is amazing! I grew up in Philly and some of their foods are sacrosanct: cheesesteaks, Hoagies, soft pretzels, and Philly Cream Cheese - any other cream cheese tastes strange and/or is lumpy. I now know the secrete and I will only share it with 100 or so of my closest friends, ROFLMAO.
rolling of fucking laughter my ass off
Cream cheese is very costly in our city thanks for this
Looks so good! And easy! Thank You!
Great video! Thank you for sharing.
Why water and not it's own whey?
Excellent choice of music, I must say. And that cream cheese looks beautiful. Well done!
I didnt have whipping cream, so I went to the store to buy some. Bought Philadelphia Cream Cheese instead
*_: )_*
Haha
Bardzo lubię ten przepis i tez robię podobnie , do zakwaszania mleka używam ocet jabłkowy , a pozostałą po serku serwatkę używam zamiast wody do wypieku domowego chleba z użyciem drożdży . Wychodzi pyszny chleb polecam wszystkim. 👍💖
Great video! Can you bake with it? Like make cheesecakes or other things? Just wondering if it'll hold up or fall apart! Thanks again for the video!
shoachiwarrior No, you can't use it to cook with. You just have to look at it. Duh.
Awesome recipe! It actually looks better than cream cheese. Thank you for sharing ; ) New sub.
You're welcome.. thanks for the comment..
Nice and looking great 👍
Great stuff
I’m watching from Japan I like you prepare clean
Very impressive. I love It.
No whey! ;-) Genius you are. Thank you for all the tips on the whey, you get 2 beneficial products from the recipe. Neato!
*Thanks for the comment Evelyn*
Best homemade cream cheese video I've seen so far. That looks amazing.
Very nice, I will try this and see how it goes
Thanks for the recipe, this stuff is super expensive where I'm from. What I want to know is how and when I could add some more flavour like strawberry?
While blending or after depending on how blended in you want the strawberries to be
Thanks for a nice sharing
You're welcome
ok u got me convinced ! thank you soooo much! You wouldn't believe in how many dishes , sidedish , sauces and a lot of things I use this cheese and ok it is not that expensive but trying to live 'of grid ' is atleast making your own cheese I think , only problem is that there never is FRESH milk available here !(raw) , liked&subscribed :-) happy to explore ur channel !!
Thanks Vicky for the nice comment, the like and the subscription... concerning the milk, you can use 3.5 % milk
crazyhacker can i use the packet fresh milk instead that has been stabilised? the one that we can buy in store.
Use the 3.5 % milk, available in most supermarkets...
thank you very much man! You just earned a subscriber!
You're welcome, Kabir
Kabir Sinha I
Can this be used in cheese cakes. How long can we store after making it and what is the quantity in grams we get
The music sounds a suspense action.
thanks your vedio...I know how to eat this cream cheese now...
Please do a video on sour cream’s recipe
suuuuper!!genial!Thanks!
I love this👍
Wow..thanku
Canada?!? 🇨🇦 I saw the bagged milk. 😅 Bagged milk makes me so nervous and this music.
Nice one
Wow 😮💯👌👍😋 superb tempting Phaladalphia cream cheese 🧀 yum yummmm 💯 yumcious yummy 😋
Lovely concept
Awesome! thanks
💖💖💖
what is the clear liquid you added while whipping, water or more vinegar?
Melhor receita de Philadelphia. 👏👏👏🔝
Can you post the recipe as to how much of the ingredients you use and how much cream cheese this makes please.
Amazing
Yum that looks delicious
Nice tutorial
I have added whipping cream more than the cream sepereated from the curdled milk..will my cream cheese set ?
Superb thumbs up
Thanks Sunila for the nice comment : )
Wonderful 👌👌👌👌👍thnx for recipe God bless u 😊
Thanks 👍👍👍
Are you ihab planet. It sure looks familiar?
Nice but your music was scary
👍
Wow
wow, this must be delicious. I will make it asap!!
You won't regret it at all, it's really easy, cheap and so delicious, made of pure milk and cream
sir if wana use for cake den v have to add sugar in dis????n at wich stage v have to add sugar???
Love it
awesome .....I just found this...thank you so much.....you are amazing.
Thank you Bitter Brown for the nice comment
Lovely
Thank you ma for sharing. I love this
awesome
If you add a heap teaspoon full of salt to a one kilo tub of Greek yoghurt then use cheese cloth to wrap up tightly in a ball, drain liquid over a bowl in fridge it makes labne cheese. Then when it's solid after 24 hours roll into balls and keep in jar, you can roll each ball into crushed pistachio or herbs, delicious on crackers or with meat platters.
Greek Yogurt is ideal for making Labne spread 👍👍👍
you are right, my frend from isreial told me this too,
The original video was a waste of time n money but your idea is great you should make vid of that
I made it this way but without any nuts etc.....left it in a muslin bag for 2 days till as much water as possible released. Rolled into balls n packed in oil.....I have it out of the fridge for 2 months and it's still great and super creamy .
thank you.
I'm sure its delicious, but it still looks pretty grainy. I really love the ultra creamy smooth refined texture of commercially made cream cheese. But this would be worth trying for sure
It's smooth & silky.. try it, u won't regret it : )
Thanks for replied.
Can I used that for my cheesecakes
Wow I'm going to make this tomorrow.thanks
You won't regret it at all
Thank u very much for this wonderful easy recipe.😊😊😊
You're more than welcome : )
Awesome
If you need to add more liquid while blending use the whey in place of water.
No. The whey maybe is too sour.
@@LeNguyen-im8dm there always is a little bit of tanginess in the cream cheese so that's not a problem
Interesting
Thank you, I feel confident I can make this now 😜 What do you do with your whey?
I discard it...
you can marinate meat
There are tons of uses for whey. Check out youtube vids for them.
I am hungry really love from Pakistan aroushi
What about adding fruits? At my grocery they put out pumpkin cream cheese, but only this - it is awesome. How or what pumpkin would you add and how much to keeo the texture. Thanks for the awesome video. I love the pumpkin cream cheese on Graham crackers. Yum!
Thanks for the nice comment ♥
I love crushed pineapple in mine!!
Now you are making me to be hungry 😋😋
how come 70°F is medium high? its almost room temperature!
In my country Australia it is $2.39 for 250gm
Milk is $2.60 for 2litres
Cream is $1.60-1.70 for 300mls or $320 for 600mls
So depending on how much it makes determines whether it's worth it
its not worth the hassle.
If it really taste like Philadelphia cream cheese it’s-worth the hassle. I live in Ireland and the ones they sell here doesn’t taste anything like the ones in the states.
In algeria 1L of milk is 25DZD
And 250 philadelphia cream cheese is 600DZD
@@nihim6995i live in algeria too, these are simply not true at all ??
It's worth it because you don't have to eat the preservatives in the shelf version :) I have to try the recipe to see if it's tasty though.
Great
👍👍👌
Use the whey as the liquid in making bread. No waist.
@Sara Al-Jaradi it will have more gluten I believe
Creepy cool music
👍👍👍
mhhh its so creamyyy myommmyyyy
Where I live I have to pay 36 for 125 gram of Philadelphia cream cheese. A pack of milk is 5 and cream I belive is around 6 depending on the brand. So for me it would be awesome to be able to make my own. Especially since both me and the kids love it. I also love cheesecake but with the price of the cream cheese it's just to expensive to make. Now I can make it again
I know I feel your pain 🥺 I am also a great lover of cheesecake 🍮
I REALLY APPRECIATE YOU TAKING YOUR TIME FOR US❣️ This is the best! Can’t wait to make & Surprise my husband ❣️
Wow.....what a talent
.....
You are a beautiful person
Can I use a blender instead?
Thanks for this video. I think this cream cheese will be better than Philadelphia. Where can I find your recipe with the exact measurements?
Thanks for the comment... currently the measurements are only availablein the video, but I will put them soon in the desciption box...
I have been wondering the same thing lmao
Is it different from your everyday cheese?
It's cheaper & practical just to buy.
Please could you show us the recipe. Thank you.
I like the ingredients in this recipe..I agree with others, the words disappear too fast. The music makes it seem almost ominous to make this. The music made me feel nervous and anxious.
I changed my playback speed to 0.75 which was perfect to be able to read the words before they disappeared. I usually speed my videos up to 1.5.
I wonder if it tastes like philadelphia? Did someone try it ?
can i use some lemon or limes intead of vinegar???
I already live like Walton's. This is to little house on prairie for me
More info is needed. Do you leave the stove on? Turn it off once you got the milk warm? Do you stir in the vi ager or just pour it in and let it sit? How long does it take to completely separate?
Stir after adding in the vinegar, once the curd starts to form and the whey water becomes transparent, remove from heat.. it takes less than a minute to separate when the milk is heated at the required temperature.. when you realise that the milk is about to boil, lower theheat... add the vinegar and stir gently.. when the curd separates and the whey water is transparent, remove from heat..
I was in a frenzy but I figured it out.....lol. I had to leave it on low heat so it wouldn't cool and it took a few minutes to get all the curd to separate. I did screw up as I used too much whipped cream in it. My wife was talking to me and threw me off....hahahahaha. It's ok though, I can just add another batch of curd and it will be fine. Thanks!
👍👍👍
Simple and easy
Good for those interested
mmm i never knew making cream cheese is that easy, he did good. Dam! and all the vinegar is sold out. panic buyers again, can i use anti freeze?
Use lime juice instead of vinegar
Professionals use Lactic-acid. You can get that in the pharmacy. Probably not sold out... Gives a more buttery creamy cheese: www.sciencedirect.com/topics/agricultural-and-biological-sciences/cream-cheese
@@RolandJakubik n the measure is the same?
@@alicelisky6058 The idea is to reach the same acidity. So the amount depends on the acidity of your additive.
The acidity of lactic acid is 2.43 pH (more acidic) and citric acid can be anywhere from 3 to 6 (less acidic) depending on potency. So I'd definitely use less of lactic.
@@RolandJakubik i see,thank youuu
Yummy love it
Thanks for the nice comment, Margret
Is it grindy afterall?