Making the Best Cream Cheese Recipe at Home From Scratch
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- čas přidán 24. 03. 2021
- Mary Anne has made a lot of cream cheese recipes over the years. In this demo, she shows you shows you how to make "the best cream cheese recipe of them all" by using whole milk & whipping cream. It's so delicious and creamy! The recipe takes 2 days to make, but it is really easy and minimal effort--just heat the milk, add 3 ingredients (rennet, CaCl and bacterial culture), then let it incubate. The next day, strain it and you'll have an impressive cream cheese worthy of sharing with your friends!
If you appreciated this video and want to show your support, please consider becoming a Patreon member by going here: / givecheeseachance
Your support is appreciated and allows us to continue to make more cheesemaking tutorials!
To buy rennet, bacterial culture and Calcium Chloride (CaCl) in Canada, go to: glengarrycheesemaking.on.ca.
To buy these ingredients in the USA, visit: cheesemaking.com.
Please consider becoming a patron & supporting this channel, by making a donation through Patreon: / givecheeseachance
Learn about how to make other cheeses at home (i.e. cheddar, feta, brie, camembert, mascarpone, quick mozzarella, ricotta, labneh, Nabulsi, Belper Knolle, colby, yogurt, as well as crottin-, valencay-, and boursin-style cheeses).
Music: "Backbay Lounge" by Kevin McLeod, 2017.
Creative Commons Attribution licence (reuse allowed). - Jak na to + styl
Finally! The only real cream cheese tutorial I have found on CZcams. Why is everyone on CZcams making ricotta and calling it cream cheese? Can't they taste that it's missing that distinct cream cheese tang?
Awww, so nice of you to say. I hear you about the ricotta comment. I think the same. Ricotta has very little taste compared to the scrumptiousness of this cream cheese recipe.
have you been to gavin webber channel?
Thank you!! It's driving me crazy!!
Here’s a tip: Instead of hanging the cheese, simply leave the cheese in the colander, but gather the ends of the cloth so the cloth encloses the curds with the cloth ends wadded together and hanging down one side of the colander into the sink. The gravity and wicking properties of the cloth ends will siphon whey off the top and sides of the curd mass into the sink while more whey continues to drip from the bottom of the curd mass into the pot holding the colander.
My cream cheese turned out excelent on my first try! This is the 3rd cheese recipe from Mary Anne I've made, and all have been great. I definitely won't be buying from the store unless i have to.
I’m so glad to hear that Greg. Yes, this cream cheese recipe is a winner and the aroma is intoxicating!
❤Finally a full cream cheese recipe that’s a cream cheese & not ricotta I’ve been looking for a recipe for three hours now. Thank goodness & thank you.
Thanks for your comment. I totally agree that there are lot of recipes that aren't real cream cheese out there.
Haha I like the ending
I’ve gotta try this!
I can't get enough of your Videos! Thank you for your kindness to share these wonderful recipes with us & make time passes unnoticed with your lovely way of teaching..
Lovely test wonderful job
Exactly the kind of recipe I was looking for! Thank you for an actual cream cheese recipe.
Just ordered all the supplies! Can’t wait to try this. Thank you.
Way to go, Kelly! That's very exciting! :-D
You are very skilled thanks dear❤
Thanks for the best kind of video: Informative an entertaining!
Thank you for your kind feedback!
I dont have words to say so thankful!!!! Great for all your efforts
You are so kind. 🙂
What a fabulous video xxx thank you for sharing 😘
Thank you for watching! 🙂
I loved all kinds of cheese of your own making.
Me too, Ali. Me too. :-)
What a darling video - I love the end with your son walking in and relieving you of your bagel - so cute. Also, your instructions are very precise and exactly what I was looking for. I have Flora Danica culture but did not know how to use it to make cream cheese and now I do! Thanks so much!
Florence, I’m so glad. I hope you make a batch soon and let me know how it turns out!
One of the absolute best instructional video I’ve ever watched. Thank you for sharing your talent and stories.
So sweet of you. Thank you!
This recipe is so easy, so delicious, and so much less expensive than store cream cheese. Thank you so much for making this video!!
Exactly! The aroma and taste are almost intoxicating! Thanks for your comment and confirmation. :-)
Thanks for this video! I wanted to make cream cheese that was real!
Glad it was helpful!
Your video is so good! I’m so trying this.... I found your channel from the email from The New England Cheesemaking supply company! I’m excited to see more videos from you!
Oh, thank you so much! I am so glad to hear that. Makes me smile. I will be putting out a video for making COLBY at home soon. So keep an eye out for that. :-)
Thank u verry mach
Hay MaryAnn, I made this recipe and even though I did make a mistake it is amazing. I can't wait to try it again
That's great to hear, Mike!
YUM, I want to try making this cream cheese recipe!! Also LOL at your son's cameo at the end! :)
He agreed to be in it, so I couldn't resist including him.
Love the video! Just got everything for this recipe and will try it after Christmas. Where can I find that ladle you use in the video. Thanks you!
The large ladle is actually a Weight Watchers-branded ladle that measures out exactly one cup.
YUMM! I love your tutorials! Cute ending with your son coming in and swiping your delicious bagel 😋
I know, right? He swiped it and ate it right after. Lucky kid. :-) LOL
Mom's 2 days of work of success got snatched off from your hands like a wind literally by your son. Your audience witnessed his approval of its quality. 😂❤
Oh My God!! Thank you so much...I am over the moon for finally succeeding at making cream cheese the right way..over the years I gave several attempts to the quick method for bland cottage cheese and I kept thinking it's not the same. After reading the ingredients I knew that there is something known as culture that I needed to properly ferment the milk. Suddenly two weeks ago this video popped up in my news feed ..it's unlike any of the dozens of recipes for cream cheese on CZcams. But the technique was fool proof from start to end .last week I got another random pop up for a vendor for supplying cheese making essentials. I contacted them and they happened to have every ingredient that this recipe asks for. So I spent some Money to invest in supplies and immediately got to work..I am so pleased to have made the best cream cheese I ever tried I tasted side by side and It beat puck and Philadelphia as well as local vendors who I used to buy from for 10 times the price for what I made it. My gratitude and prayers for you ma'am for being so generous to share your formula with us .I made others taste test as well and all loved it .and I've already had two slices of my fav Nutella cheesecake.
One question..is the calcium chloride a sort of a preservative? To extend the shelf life of the cream cheese we refrigerate. I was wondering in case I wasn't to sell some Cream cheese would any additional chemical or compound extend the life further for commerical use..or I can expect this to work well if sealed and. Refrigerated properly . What can I expect in the coming days or week. Since it's only two days and over half of the 1.4 kg (approx yield) is gone
Hello! I am so glad you had success. It really is a reliable, tasty recipe and I am glad you are enjoying it with your friends and family. Calcium chloride is not a preservative. When milk is pasteurized, some of the calcium is lost. But calcium is the "GLUE" that holds cheese curds together, so we need it. We have to add some calcium back into the pasteurized/homogenized milk so the cheesemaking process will work correctly (if using pasteurized milk). I hope that explains it well enough. All the best! Mary Anne
Does it has cheese taste, please let us know. Thank you 😊
@@HappyLife-ep9km Hi! It has a taste of traditional cream cheese. (It does not taste acidic like yogurt.) It is truly delicious and incredibly, surprisingly satisfying!
Is there any other culture I can use. I love your recipes. Thank you so much for doing these videos
Hi Cindy. Definitely! Any mesophyllic culture will do. MA 011, MM100, Meso B, Meso II, are a few that spring to mind.
I really want to try making this but I have roommates who wouldn't be too happy about me commandeering the kitchen sink for 24 hours! Either way, loved this video, your personality really shines through. You have a really warm and comforting vibe, I subscribed!
Hi Sam, I am so glad you subscribed. Thank you! If you don't want it to be in the kitchen sink, you can tie the draining bag around a long broom handle, and suspend the broom horizontally atop of two chairs, so it drips into a pot. I have done this in the past.
Use a 5 gallon bucket, or a large cooler... be creative!
First time watching your fabulous channel, subscribed! 😊 Luscious looking cream cheese. Did you make your bagels?
No, I did not make the bagels. I have an awesome bakery close by. :-)
Hi Mary Anne,
I stumbled across your video and wanted to let you know I thought it was great! You explained the process and the why's and why-not's very well. You were also entertaining and engaging.
I was wondering though, I missed when you turned the fire off the stove under the milk. Was it after it reached temp, or before you wrapped it in the blanket? Please let me know. I look forward to making this cream cheese and viewing more videos and tutorials on your channel.
Thanks and best of luck to you!
Monica
Hello Monica, thanks so much for your message. Once you hit the target temperature, you turn off the heat. You are right, I didn’t say to turn off the heat but there is a text super-imposed on the video that says “Turn off the heat” at 2 min. 46 sec, probably very easy to miss. I hope you try this recipe and become a subscriber too!
I love your sparkly top!
Thank you! That makes me want to wear it more often. :-)
Ur inspiring me to make cream cheese!
It's pretty easy. There's just a lot of waiting around!
I love your videos and I am inspired!!!! My question is, if I start from raw milk, what temp do I need to heat it to, before I add culture and rennet?
If you use raw milk, you still heat it to the same temp. No difference, although with raw milk, you can add less culture. Make sure your raw milk is fresh, fresh, fresh! 🙂
Hi Mary Ann, looks awesome I can't wait to try it. I have yet another question for you. I only have single strength rennet at this time, can I use that and double the amount or do I need to need to order double strength and wait for it to be delivered?
Mike
You can use it, for sure, just double the amount like you thought.
☝️ always very good & very much interesting recipes ✍️👌👍🤗👈👏👏👏 thank you very much appreciate your efforts & sincerity ❣️❣️❣️🤗😘😘🤳
Thank you! :-D
@@GiveCheeseaChance you are most welcome 🤗😁🤳
Waao amazing v log
Thank you!
Thank you so much for all this wonderful information you provide. I have wanted to make cheese for a long time now, but because of you I actually went out and bought the things I need to do it. My question is...and I'm sorry if this question has already been answered in some previous comments, I haven't read all past questions....are the recipes still the same if we use raw milk? I think the only thing we can omit is the Calcium...but I'm not sure. Thanks again for all you teach us and I truly can't wait to begin.
Hello Eli, if you use raw milk in cheesemaking, use 1/3 less bacterial culture and omit the Calcium Chloride completely. (However, I wouldn’t use raw milk for this recipe, especially if you are a relatively new home cheesemaker. If you have any unwanted bacteria in your milk, that long incubation time will allow them to grow.)
@@maryannefarah4367 thank you so much! And thank's for the advice. Will definitely start with store-bought milk
I have been looking for a cream cheese recipe for years and this is it! I use raw milk from our cow and the first time I tried it I wasn't that impressed because it was still very grainy. However, I saw where you said try and pasteurize raw milk first - so I did and holy cow! This is by far the best cream cheese I've eaten/made!
That's wonderful news! Yes, when I make this recipe, the cream cheese turns out very smooth too.
Maybe that's what I need to do, pasteurize my milk first. Cuz I followed this recipe to a T, and my cream cheese was not creamy at all.
I wonder if you need to pasteurize raw goats milk as it is naturally homogenized?
Quick question-with your raw (pasteurized) milk, do you use whole milk (i.e. as it comes from the cow) or skimmed + cream as per the recipe? I'm wondering because my Jersey produces high-cream milk that would be about the right milk-to-cream ratio, and if I could skip skimming, that'd save me time, LOL. Thanks!
@@shylightning01I skim our raw milk but now you have me curious!
Wow another great video. I really enjoy watching your channel. I saw that you put your pan in the oven for 24 hours. What is the target temperature to keep for that and what is the temperature when you drain for 24 hours? I think room temperature. In the netherlands that’s 20 degrees Celsius. Keep making these easy to follow video’s. Take care Sabine
Sorry for the delay in responding. You are right, the milk will slowly, slowly, over many hours, come to room temperature (20-21C) and that is ok. If you use a thick pot and a thick blanket, and keep it in a draft-free place (“off” oven), it will slow down that cooling process, and allow the bacteria to multiply better.
great video! She has so much personality, just love her!! I want to try making cream cheese, but where can I buy the Flora Danica, please help! thanks
Hello Adele! Thank you so much for your encouraging comment. :-) If you live in Canada or the USA, you can order on-line from either of these 2 places: glengarrycheesemaking.on.ca (Canada) or cheesemaking.com (USA). Do you live outside of Canada/USA? Mary Anne
@@GiveCheeseaChance wow Mary Anne, you are quick! I live in Mississauga, your neighbour!! I was checking both sites and I think glengarry is my best option. I have relatives in Montreal, that make ricotta and provola all the time and I know they use Glengarry. Small world. Thanks again I love cream cheese and really going to try this as soon as I can get my supplies. Keep up the great work, my mouth is watering, now all I need is some good Montreal style bagels to go with my cheese and I know somebody that makes them, trading cream cheese for bagels? great thought!
@@adelevalenti2188 Well hello neighbour! So cool! Mississauga is a great city with fun places and great restaurants! Those Montreal bagels are so good too especially when they are still warm! Yes, definitely make a trade of cream cheese for bagels with your supplier. :-)
Hi, I can't get hold of flora Danica culture, however I do have a homemade buttermilk cultured with Meso aroma B. Will that suffice or will the flavour be different?
I don't have Flora Danica but I have Mesophile Arom type B culture. Can I use it instead? Great recipe, by the way!
Yes, you can make that substitution. Good luck!
I love your recipe ,Thank you . Con I use mesophyllic culture?
Yes, definitely you can!
😂. That bro, is going places.
Great video. I have only made feta as of yet, but want to expand to others. Will try cream cheese next. Can you share where you get your supplies from? Getting them from CheeseMaking is so expensive because of the shipping cost from the US. Do you have a local supplier? Also, is there something specific to the Flora Danica you used for the cream cheese. I lived in Oakville, and just moved away to Smithville.
Hello DD Pav, I get most of my supplies from Glengarry Cheese Supply which is based near Lancaster, Ontario, so it is local. However, I have also ordered from cheesemaking.com. I have never bought from this Quebec place, but you could try them too: www.ateliersfromagers.com/en/store/ingredients/ By the way, I live in Oakville!
I found the Flora Danica culture (mixture) gave the best taste, but you can substitute with other mesophilic cultures, such as MM100.
What can i use if i do not have danica flora... i am from south africa and its so hard to find
That’s a keeper even 2 years later .
Did this recipe and got amazing texture cream cheese. BUT, we got a slight sour milk smell and taste. Edible for the friend I did it with, but I can’t get past the smell and flavor of sour milk. We used rawA2 milk which had a higher fat content so we used half and half to equalize. That’s the only change…it’s what was available. Any ideas as to what made it sour?
I’ve never seen milk in a bag. But given the name of your channel, I’ll be here long term 😅
Hi Brielle, lots of people say that. I bet it must look funny. But that is how we get our milk in Ontario, Canada. It has been that way for at least 30 years now. :-)
I have a temperature controlled cabinet I use for bread and sausage making. Would I set the temperature at 86 F to incubate or a different temp?
HI Jim, I think you can definitely incubate it in your 86F cabinet. The bacteria would grow very well!
Awesome recipe. Whats the final Yeld of the recipe, considering you used about 5L of ingredients (Milk + Cream)?
Hi Hélder, the final yield was about 4.5 cups worth of cream cheese--quite a lot.
Hi, thank you for the recipe. How much cream cheese does this make? Also, can it be made in smaller quantities like only 1 quart of milk? Just don’t think will be able to use up all the cream cheese.
Hello Taylor. The recipe in the video makes about 5.5 to 6 cups of cream cheese. I think, if I am going through the effort, I might as well make a good amount, and share with friends. They appreciate it. You can easily halve the recipe though.
Another saturday that im watching your cheese videos! Maybe this will be a new tradition of mine lol
I cant find the flora danica is there another one that I could use instead, something easy to order in ontario?
I have got my Flora Dancica from here... they ship it to my home in Ontario. cheesemaking.com/products/flora-danica-starter-culture-for-cheese-making
Will it be OK to order from them? Flora Danica is such a good, all purpose culture that gives great flavour!
@@GiveCheeseaChance yes thank you! I'm going to order from them, i didnt realize they ship to 🇨🇦. What other cheeses do you use flora danica in?
@@Tradortho Flor aDanica can be used in so many cheeses as a mesophyllic starter culture including but not limited to: Havarti, Gouda, Edam, Camembert, Brie, Feta,, Sour Cream, Cream cheese, Creme Fraiche, Cultured Butter and even blue cheeses.
Hi! I've just been watching a few of your great videos. I've been making cream cheese forty years just hanging 15% fat sour cream and salt from a sterilized baby diaper. I mainly used it for my cheesecakes. Would you consider the result cream cheese? I'd like to try yours but shipping costs for ingredients overseas are crazy. I did have someone bring me 4 oz. vegetable rennet.
Hello Mark, I imagine that a concentrated sour cream product would taste very good, although I don't think it is technically cream cheese (just like mascarpone isn't considered a cheese technically), but a great substitute! What you are making certainly would be "cream-y" and spreadable; some people mistakenly refer to any creamy-texted cheese as "cream cheese." Thanks for the discussion topic.
If you have answered this question before sorry I missed it. If I use raw milk do I need to use the Calcium Chloride?
Hello Mary, you are correct. You do not need to use CaCl if you are using raw milk. Calcium Chloride is only added to milk that has been processed (pasteurized/homogenized). Good luck with the recipe!
I would love to make your recipes but don’t know where to buy the supplies.
Glengarry Cheese has almost everything you need, and also New England Cheese Supply.
I'm going to make this to make a cheesecake from scratch. How much does this recipe yield? Thank you again!
I think it made about 5 cups of cheese.
ممكن حد يقولنا الخطوات باللغه العربيه
❤❤❤
I wanted to know if there is renet avavilble that is not derived from animal?
Yes, there is a microbial vegetarian rennet. Here is a link to a supplier in Canada... glengarrycheesemaking.on.ca/collections/rennet-and-ingredients/products/microbial-vegetarian-rennet-marzyme-d-s
Hi nice video. Can i Replace Flora danica with misopholic ??
Yes, definitely although I find Flora Danica gives the best taste.
@@maryannefarah4367 thanks very much
How long does it keep frozen in the freezer?
I would not recommend freezing it. Freezing will affect the texture in a bad way.
Can I use raw milk for this recipe or would i have to pasterize it like yugort? If i has to be pasterized can i add more rennet and make chedder at this point? Ive already added the flora danica and rennet.
Cheddar and cream cheese are 2 completely different recipes which have very little overlap. If you are a new cheesemaker, I do not suggest you divest from the recipes in the videos.
@@GiveCheeseaChance thanks for your reply! So I take it Raw milk is a no for the cream cheese recipe?
@@Tradortho To be frank, I have just never done it, and I don't want to be responsible if it doesn't work out if your raw milk is not up to the highest standards of cleanliness (hard to be sure without microbiological testing). Raw milk CAN be used for soft cheeses, for sure, but I haven't used it for cream cheese.
What is the size of that enamel Dutch oven?
It says "8 quarts" on the lid. Hope that helps!
Can we use this cream cheese to make cream cheese cake? Moreover can you tell me how to make sour cream with culture and which culture will be used ?
I use this cream cheese recipe to make cream cheese frosting for carrot cake, and I use it to make cheesecake as well. Make sure you drain it well so it is nice and thick. (Thanks for the idea of making a sour cream video--maybe I will do that in 2024!)
Can you put links for all the special ingredients
I have a link for where to buy ingredients in the video description, but will copy it here too: To buy rennet, bacterial culture and Calcium Chloride (CaCl) in Canada, go to: glengarrycheesemaking.on.ca.
To buy these ingredients in the USA, visit: cheesemaking.com.
Hi, can I skip he flora danica?
The Flora Danica acidifies the milk (important) and gives the cheese a buttery taste. Don't skip.
Hi, Are you using a dutch oven? And what is the size of it?
Hello Kevin, I am using an 8 quart pot--that is what is says on the lid. However, I have to be honest, I can't fit a full 8 quarts of milk into the pot! Yes it is a dutch oven; they work so very well when you want to keep the milk at a constant temperature for a long time, because the walls of the pot are so thick, it insulates the milk so well.
@@GiveCheeseaChanceOk, just ordered one. Thanks for the great instructions! Soon I'll be making delicious cheeses thanks to your great tutorial.
what does the calcium chloride do? can I leave it out?
Hi! You can leave it out if you are using raw milk. It helps restore the calcium levels that are lost during milk processing, like pasteurization. It helps the milk to set a proper gel.
Can I use lemon juice for this ?
Unfortunately not, you won’t get the same end result.
Hi! I am wondering if I can just use 10% coffee cream rather than mixing 35% and whole milk? Also, can you quarter the recipe but use half the rennet? Or use 1 drop of single-strength rennet? I assume you need to use that specific bacterial culture to get the right result, ie Philadelphia cream cheese? Thanks!
ps I just made yogourt the other day for the first time with 10% cream and a lemon. I had no idea that lemons (and peppers) contained bacterial cultures to make yogourt with! Never buying store-bought yogourt again & cream cheese is next!
Hello She McGee, thanks for writing.I think if you are an experienced home cheesemaker, it is OK to start making substitutions, but if not, I wouldn't suggest it.What if it doesn't come out right? You won't know if it is the recipe or your substitution that caused an inferior taste or texture. However, regarding your bacterial culture question, Flora Danica really does provide great taste to the cream cheese but if you don't have it, you can use a different mesophyllic culture such as MM100.
@@GiveCheeseaChance thank you, I'm not experienced - are you saying subbing 10% cream for whole milk + 35% cream is a substitution? I thought it would be the same because you end up with the same fat content? My Walmart often has 10-18% cream discounted, that's what i made yougurt with. Thanks for responding!
@@sheilajac It is a good question. I have tried using just store bought cream before and I found the cream alone (perhaps had fillers?) made the cheese very difficult to drain. I did get cream cheese in the end, but it was frustrating for me. Go ahead and give it a try though.
Hell . What do you mean by double strength renet ? and in this recipe can we use nrrmal renet ?
Hi Yousef, what exactly is "normal rennet?" There are a few different types of rennet. Sometimes I use rennet tablets, and sometimes I use liquid rennet. The liquid rennet I purchase happens to be double strength--2 times stronger than regular liquid rennet, so I need half as much in my recipe as single strength rennet. You should know what kind of rennet you have. Can you tell me?
@@GiveCheeseaChance Hello i use tablet renet . or powder renet according to indiction of each type .so double strengh means concntated . THAK YOU .
so double strength renet mesns concentrated renet . so to make crem cheese i can use my renet i am using . ( in this video i saw your son god bles him and all your family ) thank you
Do you have to pasteurize your raw milk to make cream cheese?
I make this recipe, and I do not pasteurize my raw milk first. I just don’t add the calcium chloride.
Can we make baked cheesecake with this cheese?
Yes. definitely, I have. Just make sure it is very thick (well drained).
امراه رائعه وعظيمه وام حنون
So kind!
That looks a bit more complicated than I was hoping for...but...it also looks of high quality. The other "2 ingredient" recipes say it only lasts a week in the fridge, but this one says a whole month! Well...once I build up my knowledge and confidence a bit. I'll have to try this. I too love cream cheese on a bagel!
Recipes often look daunting the first time, but it becomes second nature after a while, and doesn't feel difficult at all. I hope you try it.
It does seem a bit complicated. I just watched the easiest tutorial for cream cheese, you strain full fat plain yogurt for 24 hours through a coffee filter, tea towel or cheese cloth. The "yogurt cheese" on top gets transferred into a container wrapped in cheese cloth or a light tea towel for 6-7 days and it's a beautiful block of cream cheese. The whey liquid that drips out can be saved for other uses. Only ingredients are yogurt and salt if you'dlike it. No heating.
@@TD-izAbxy When you strain yogurt and add salt, that is formally known as labneh, which is a middle eastern cream cheese. I have made that hundreds of time and it has an amazing slight tang to it. So it is not the Cream Cheese that we know in North America, which is more like Philadelphia Cream Cheese. Keep on making labneh though. It is very healthy since it basically thickened, spreadable yogurt (with all its beneficial gut bacteria). If you want to see how I make labneh from scratch, here's a video... czcams.com/video/SHzn7JgC0y8/video.html
@@TD-izAbxy I did make this, but it really doesn't taste like cream cheese. It tastes like strained plain yogurt. I'm sure it is well loved, but not what I was hoping for. Thank you for the suggestion, though. It's a simpler way to make something similar.
We call it greek yoghurt often liked by health freaks. U can of course make variations of it by adding different ingredients
just scooped into the butter muslin and noticed what was on the bottom of the pan is very firm almost dry even though it sat in whey.
like boiled egg whites
I'm trying this tomorrow. But here's a question. I'm sure the folks in Toronto perhaps kept the culture going by adding some of the incubated product to a batch of new raw product the next day. Is that how they did it do you know? I've made yogurt from already made yogurt- seems like you could do this with your recipe too! Any thoughts?
Hi Mark, that’s a very good question. The bacterial culture I use in the video is called Flora Danica which is a mixture of mesophilic bacteria that has been isolated from raw milk and it really gives a great flavour. The bacteria found in yogurt has a mixture of thermophilic (heat-loving) bacteria-a totally different set of organisms. So I wouldn’t feel confident about using yogurt’s bacterial flora for this recipe. I think if you did, it might give you a more yogurt-y or Labneh-like taste.
Mark, I just re-read your question. If you are talking about keeping the Flora Danica culture going by re-inoculating, then, yes, I think you could!
@@maryannefarah4367 How would you go about the re-inoculating process?
@@abib2114 Before you strain the curd (which has a yogurt-like consistency), put 1/2 cup or so in the fridge and keep it as an inoculant for your next batch. Use 1-1.5% (10-15ml) of your inoculant for every 1 litre of milk.
How do I know when it's drained enough? Mine still looks a bit most after 24 hours.
Hi! You want it to be thick, so go in the bag with a spoon and stir it up a bit to encourage more draining if needed. Timing is approximate so you can let it drain longer if you want. It will also firm up when it is refrigerated.
Well this channel’s going to explode.
Suggestions: formulas in the description please.
Hi Addam, thanks for such a positive comment. Could you be a little clearer for me? What do you mean by "formulas in the description"? Are you looking for a recipe in text form at the beginning of the video perhaps?
@@GiveCheeseaChance well I don’t want to armchair quarterback this fine work you’re doing but since you asked I’ll expound.
Written formulas in the description of the video are very useful to those of us who would watch your video and want to follow along. If they’re in the description, we can copy/paste to our respective notes for later use.
@@addammadd Ah, I see. Yes, that would be helpful. I guess I could make brief notes once in a while. Thanks!
Hi there, I have two questions. Have you tried this with lactose-free milk? And is there a low-fat version?
Oh, bonus third question, since we're both in Ontario: Will this cream cheese taste like Liberty or (sadly no longer produced) Western Dairy cream cheese, or is it more like Kraft Philadelphia cream cheese?
Thanks!
Hello Madeline, I have never made this with lactose-free milk, but I am sure it would not be the same. I think it wouldn't work because there would be no milk sugars for the bacteria to create their flavour. Sorry! I have not tried a low fat version, but you could try. I just don't think it would have a luscious, thick, creamy texture if you remove the fat. I have not tried all those different kinds of cream cheeses, but this is the true cream cheese that has a great, intoxicating aroma and wonderful taste. Try it!
Reporting in after the first 24 hours: I halved the recipe and used 2L Lactactia 1% lactose free milk and 500 ml Lactactia lactose free whipping cream. After incubation it was a bit pudding like and the whey didn't separate, but it's draining now. It's possible that I used too much rennet (since I couldn't really measure it!) I was also perhaps a bit liberal with the danica flora. Looking forward to tomorrow!
@@GiveCheeseaChance Reporting in again after the second 24 hours! The lactose-free milk and cream worked well. The consistency is light and creamy, and it firmed up a bit in the fridge. Tastes great! The 2L 1% milk plus 500ml cream produced about 600g. I probably should have let it drain a bit longer so it is a bit denser, but it didn't seem to be giving up much whey.
It's a bit creamier than I'm used to so next time I will use less cream, but I can confirm that store-bought lactose-free milk works!
Any suggestions on how to make the taste a bit tangier? Let it incubate longer?
@@madelinekoch8087 Heavy cream doesn't give up its moisture easily. I have learned that too. I am really happened your experiment worked! It will taste tangier over time.
@@GiveCheeseaChance It's great! Thanks a lot.
Maryanne. Are you using the same Meso that you use for feta?
The culture that I used to make the feta was a culture specifically called "FETA culture" (freeze dried product sold by cheese supply companies), so it was specifically formulated to give a traditional feta taste, but I can tell you I have done fetas with other mesophilic cultures such as Aroma B and Meso II with good success and great taste.
Ive made feta several times now so I'm pretty comfortable with that now. I was just wondering if your cream cheese culture was the same as what you used for feta. I think i found your cream cheese culture from new england cheesemaking and will order. I actually wanted some information on how your husband made the cheese press.
@@ddpav9663 Hi! Several people asked me about my home-made cheese press. I may have to make a video about it in the future, but it may be a few months. Thanks for bringing up the interst in this idea!
@@ddpav9663 So to answer specifically, I'll say "No, they were not the same culture."
No worries. You did answer my question and I found the Flora Danica with New England Cheese
What temperature is the goal while keeping it "warm" ?
Hi! There isn’t a goal temperature really. Your inoculated milk stays at 30 C in a thick - sided pot (hopefully) that has been kept warm with a blanket for many hours, but it will slowly, slowly, lower to room temperature (approximately 20-21 C). Just let that happen on its own. You don’t need to monitor it if your blanket and pot are thick.
@@maryannefarah thanks for such a quick response!
@@fredthegreg You are so welcome! Thanks for watching the video! :-)
Have you tried your recipe with unpasteurized milk? Or does this recipe require the milk to be pasteurized for the cultures to work properly?
No, I haven’t ever tried this recipe with anything other than pasteurized milk.
Followed the recipe but a bit too tangy, can I add anything to cut back the tang
It might be too late now. But for the next time you do this recipe, I would add less salt if you want it less tangy. Also, reduce the amount of time it drains. The longer it drains at room temperature, the more cultured/tangier it gets.
Thank you
Hi there. Recently came across your video. I started a batch this morning but realized mine will end up fermenting for more than 24 hrs. because of my work schedule. Will this be an issue?
Hello Shawn. It will not be an issue at all. I have left mine at room temperature for even 2 days and there is no problem at all. I regularly do this if I want a thicker end product.
@@GiveCheeseaChance Thank you.
i hope you see this soon. So I had to wait 2 days to tend to my cheese. it is not thick at all. Actually looks like more than half the milk is still there. very little whey. is there something wrong? i did use your recipe exactly, but had to substitute vegetable rennet for animal. thats what i could get the quickest. my milk is from a local dairy pasuturized unhomonogized.
@@MrBaldnphat Shawn, are you talking about the milk still being in the pot, or draining for 2 days?
I thought you were talking about draining for 2 days (which is ok) but I think you mean it was in the pot 2 days.
How i can buy the ingredients? Do you can send to me to Spain? So thanks
Hello Angel, I live in Canada and know where to buy ingredients in Canada (Glengarry Cheese Supply) and the United States (New England Cheesemaking Supplies). You could google "cheesemaking ingredients" and see what companies come up locally for you. A lot of cheesemaking ingredients are actually made in Europe so I am sure you will find some if you make a google search.
@@GiveCheeseaChance so thanks like always!!!!
This is a good recipe, the one I tried ran for a week, it was good but waiting a week was hard. I wanted to ask your opinion, if I wanted to flavor the cheese with something, at what point should I add the flavoring and will the cheese need to sit longer so the flavoring will be absorbed. little footnote, keep some cheese hidden for yourself, kids love cheese and it will be gone in no time.
Additives can carry contaminants which can spoil your cheese unless you plan to sterilize them first. Therefore, I think you should add the flavourings just before you want to serve the cheese. Take some of your finished cream cheese and add various herbs like finely chopped chives or basil, and add freshly grated garlic (or powdered garlic), for example. Yum!
I followed this recipe and made from 1 litre raw cow milk. Used powdered vegetable renette (0.027g added to 1/4 cup NC water), 0.13 gm of mesophelic culture R704 CHR Hansen. Left it for 24 hours followed by another 30 hours of hanging in my cheese fridge at 16⁰C as room temp in my house if over 30⁰C. Reaultant texture was beautiful with very slight hint of bitterness.l, which substantially increased after salting. What could be the reason of bitterness in the 1st place...and why it increased after salting. It was not salt led bitterness.
Too much rennet can cause bitterness. I have never used powdered rennet before, like you did. Do you have a scale in your home that measures such a fine measurement as .027 grams? If so, what brand is it? I'd love to look it up. Also, you made a cream cheese recipe using only 1 litre of milk. That is such a small amount of milk to make cheese from. Is it possible your raw milk was contaminated?
Did you add any whipping cream like shown in the video?
@@GiveCheeseaChance yes I do have a 0.000g weighing scale. I did use cream with 29.5% fat content. Raw milk (4.2% fat) i use regularly for my other cheeses like cheddar, gouda, Camembert and halloumi. Powdered vegetable renette CHY-MAX Powder Extra NB from CHR Hansen. It is possible that renette could be more than required. I scaled down 1.75g of renette powder I use for 64 liters of milk for other cheeses to 0.027g. Next time I will make 4L batch and use lesser renette.
What if I’m using raw milk
I haven't done this recipe with raw milk, only pasteurized. However, usually people reduce the amount of culture by 1/3 to 1/2 when using raw milk, and they don't add any calcium either.
please the name for culture
The name of the culture is shown at 2 min 54 sec in the video. It is "Flora Danica". This is a mixture of various bacteria that make acid and give an excellent flavour.
Why does the temp only need to go to 86°F, and was your milk and cream ultra-high pasteurized?
You bring the milk to 86 F (or 90 F) in many cheesemaking recipes. It is a sweet point temperature for the bacteria to start multiplying. It is like giving them a warm blanket. You are not pasteurizing the milk with that temperature. Regarding your 2nd question, no the milk and cream are NOT ultra pasteurized. You should never use ultra, or high-heat, pasteurized milks for cheesemaking. That high heat chemically alters the milk and you can't make cheese with them.
@@GiveCheeseaChance thank you, i didnt realize that. Some recipes, for yogurt, of course not cream cheese, said to boil the milk, then cool it, and then once cool to add the yogurt starter. And, I'm living in Ecuador, where most milk has been shelf stabilized, and the cream as well. I have a source of raw milk, but the cows are lean here, as they only have grass, and no corn finishers, so they don't sell cream. Thanks for your reply!
@@reginakennedy6320 Yes, definitely, for yogurt, you bring the milk to a soft boil first then let it cool. It affects the structure of the milk to give a higher yield. You may be interested in the yogurt (and labneh) video I made. It is 2 recipes in one. If using raw milk, don't wait too long before making cheese with it. Remember, raw milk has naturally occurring bacteria already in it, and if you leave it too long before you make your cheese, those bacteria will multiply too much--including bacteria that you don't want to multiply. czcams.com/video/SHzn7JgC0y8/video.html
Is the whey supposed to taste bitter?
I don't think so. I wonder what happened. Is it possible you added more rennet than the recipe asked for? Too much rennet can cause bitterness.
@@GiveCheeseaChance no I think it was too hot during the fermenting period.
@@JannaLRodriguez Glad you figured it out.
Why is the milk in an IV bag?
Your comment really made me laugh! You are seeing milk sold in bags in my video. In Canada we switched from milk jugs to milk bags a few decades ago. Many people in the USA find it very bizarre seeing our bagged milk if they are only used to seeing milk sold in jugs.
I made this and it turned out a bit chalky. flavor was spot on but the consistency wasn’t shiny and smooth. Ideas?
Hmmm, I am trying to imagine what it is like. Did you follow the recipe exactly or did you make any substitutions perhaps?
What kind of milk did you use? Was it fresh? Can you tell me exactly what you did?
@@GiveCheeseaChance I did use raw milk from our Jersey cow. Perhaps I should have pasteurized it first?
@@Mellow7801 I don't have a lot of experience using raw milk, however you do have to make some alterations when using it with recipes that are based on pasteurized milk. For example, you can halve the amount of bacterial culture in my recipe (because raw milk already has some bacteria in it) and you do not need to use any Calcium Chloride at all.
I was so excited to try this recipe but mine only yielded a little over a cup. Where did I screw up? lol Not enough rennet? I thought I had followed the recipe exactly but must admit I was in a rush at the end and after scooping half into the butter muslin poured the rest in. Thank you so much for sharing easy-to-follow content. I love your inspiring videos!
Hmmm, that's too bad. Did you get a good curd set, or was it runny/liquid-y when you transferred the curd to your cloth-lined colander to drain? Did you use a pot with thick sides to try to hold the temperature overnight? I am also wondering about the cloth you used to drain the curd (was it butter muslin or something with a looser weave)? Would love your feedback.
@@GiveCheeseaChance You bet! I started to use my enamaled cast iron but it quickly became obvious it wasn't going to hold all the milk so I transferred it to a stainless steel saucepan. I put in in a closet wrapped in a Hudson Bay Point blanket. I thought I had a good curd set but almost immediatly after picking up the butter muslin to tie it in a knot more than half drained away. So, perhaps the set wasn't as good as I thought?
@@Sibes3 It does sound rather liquid-y. I have a Hudson's Bay blanket and it may not be thick enough to keep that pot warm for several hours. Do you have a duvet? I bet that will keep the pot warmer. A cast iron pot would have been perfect. Maybe invest in a bigger one? :-) You may also want to give the curd more time to set if it is too liquid-y too. Can I ask you if your milk was homogenized or not?
@@GiveCheeseaChance Goid tips. Yes it was homogenized. All we can buy here for whole milk
@@Sibes3 While unhomogenized milk is generally better for cheesemaking, the cream cheese I made in this video was made with homogenized milk, so it still works. However, not all homogenized milks are the same--especially in the U.S. I am aware of some milks in the U.S. that are high-heat pasteurized and it destroys the milk structure, so you MAY want to try another brand of milk. I actually call the dairies (they answer their phones!) and ask them if their milks are good for cheesemaking.
I've made this twice and both times the cream cheese is grainy and not smooth. The second time I drained it for half the time.
Any ideas?
Hi Amanda, I’ve never had grainy cream cheese, so let’s figure this out. Did you use raw or pasteurized milk?
@@maryannefarah4367 Raw
@@amandahoule4092. I see. My recipe uses pasteurized milk so that could be it. Try and pasteurize the milk and see if it makes a difference. If not, then we can examine any other differences between our recipes.
Halo merdam, your video was lovely, I love to make chees, I have a cow,but those things it needs harder to find in my country (I am from srilanka) to order in eny Web side cost lotts of money, please if you can help me, with culture's please
Hello! If you cannot find (or order) Flora Danica, you can substitute another mesophilic culture,(such as Aroma B) if you can get a hold of it. If you can't find ANY freeze-dried mess cultures, you can use a small amount of buttermilk (that has active mesophillic bacterial cultures in it). I hope this helps.
You can also use Kefir as a source of mesophyllic bacteria. I suggest you watch this video that will explain how to do it within the first 5 minutes... czcams.com/video/P06taxFH4MQ/video.html
How does it taste making a cheesecake with it??
This is proper cream cheese and I have made great cheesecakes with it. However, make sure you drain it well, like I have shown.
Mary Ann tell me without CaCl cannot make a good cheese?
Once milk has been pasteurized or homogenized, it looses calcium. You can think of calcium almost as if it acts like a glue. Low levels of calcium means the milk won’t form a proper curd-it will be too delicate and break up. If using raw milk in cheesemaking, the milk is unprocessed so you don’t need calcium. Personally, I usually use pasteurized milk so I need to add calcium into the milk so the curd sets well, otherwise it can be a poor result.
It is good eh.....fresh cream cheese ))))
Never talk abouth fat percentage with cream cheese LOL
Try this one.... almost the same but good and saves you time))))
1L cream
1L whole milk (fresh milk is the best)
warm up... 29-30 degrees.
1/8 Flora Danica
3 drops renet
You can add some Calcium if needed.
No water ))) just putt all in the milk at the same time.
Stir 10 sec gently and after 5 min again.
Close the lit and put away on room temp. for 12 to 15h . I just put it it somewhere where it can stay without being touched. Your way is fine too.
In the cheesecloth and let it drip for 6 to 8h.
Do not squeeze or roll up your cloth. ( this will push the fat into the cloth and close it.) Just leave it. and you dont want to squeeze your curd out. we want clear liquid to drip. Even if it drips sooooo sloow the last few hours)))
use salt like you do, but i also add fresh cut parsley and chives. You must try this.
leave it in the fridges for at least 1h before eating. The cheese sets in the fridge.
Making it today again... stealing 1L of milk from my badge of 30L )) This time trying to make cheese between a brie and a abbey cheese, most easy way to explain it ))
Willem, we have so much to talk about, you and I.
1L of cream? you mean the heavy whipping cream? or other kind of milk?
Hey there,
Will this cheese make a good cheesecake? 😊
Yes, definitely. Just make sure you strain it well so it is nice and thick.
@@GiveCheeseaChance Thank you for responding