4-Ingredient Homemade CREAM CHEESE In 5 Minutes -- Does It Taste Like the Real Thing?

[@Clairevoyante]

Hey Emmy! One way of getting better tang in your cheese would be to ''sour'' the milk before you bring it to temp. One way you can do it is to add buttermilk or unflavored greek yogurt (half a cup of buttermilk/yogurt for 2L of milk), stir well and leave it on the lowest heat of your stove for 30 minutes. Then, you raise the temp of your milk to almost boil (small bubbles on the edges of the pot) and then you add your lemon juice or vinegar. It will taste more acidic overall. Also, you can use a blend of milk and cream to make the end result even better.

[@hislivelystone]

Would you get that tang with raw milk that’s slightly sour?

[@Clairevoyante]

@@hislivelystone I've never worked with raw milk but I would be a bit more careful with that if I were you. Unless you have the capacity to analyze if there are bad bacteria in there, I'd want to pasteurize the milk first. I know it destroys some of the calcium, but you can always add some calcium chloride (like, 1/8 tsp) in a gallon of milk if you're worried about your curds. I personally would pasteurize the milk first before using for this purpose, especially if it has gone a little sour. Just be careful. (I'm glad you have access to raw milk though, the taste must be really superior!)

[@pheart2381]

I hang my curds in a muslin bag over a bowl 3 days,that developes the flavour.

[@CryingRaven]

Great to know!

[@HappyKitchenRecipes2021]

Hello there! I have quite a few good recipes, feel free to drop by. Maybe I have a recipe you like. Thanks in advance

[@elliemayormaynot]

I took a two day cheese making course several years ago and cream cheese is one of the first cheeses we made. We made cultured buttermilk first, then sour cream and then cream cheese. The cultured buttermilk made a world of difference in the texture of the cream cheese.

[@TuffEnuffIII]

What was the measurements of the recipe?

[@melaniekeeling7462]

Buttermilk was a staple at my grandparents' house. I'd love to know how to make it.

[@jhowardsupporter]

Sounds like fun

[@notmyselfusee]

@@melaniekeeling7462 for recipes you can add vinegar or lemon juice to milk and let it curdle a bit

[@ayamatsuiaya]

Ellen Knowles, that’s such an interesting class to take! I bet you learned a lot. 😁 I always say you can never learn enough and education is key to self growth! So my question is, I’ve seen some others on KZbin make quick homemade ricotta cheese in the same way except stopping before the blending. However cream cheese is not just a blended/whipped version of ricotta cheese correct? I was wondering if that’s why her taste and texture is different?

[@WhatWeEatTonight]

I would imagine the homemade version tastes more like whipped ricotta? OG cream cheese is cultured I wonder if using cultured cream to make it instead of milk will make it taste more like real cream cheese :O

[@Clairevoyante]

You are correct. You can add buttermilk or yogurt to the milk/cream before starting, and you let the milk sour at low temp for 30 mins before you proceed with the rest of the recipe. No need to bring the milk to a rolling boil though. A gentle simmer is hot enough.

[@cindland]

Yes, I meant to say that traditional cream cheese would be made from cultured cream.

[@seshenofthenile2363]

Sour cream

[@MrsBrit1]

Ahhh, cultured buttermilk. Something that doesn't seem to exist in the uk. Just plain, thin, useless buttermilk....

[@Clairevoyante]

@@Libertas4Ever That's right! When I started making my own crème fraîche and farmer's cheese, I could not go back to store bought.

[@alltheday]

"Greetings my beautiful lovelies" is the best sentence we could possibly hear on January 1.

[@emmymade]

😊😊😊 Happy New Year!

[@summerf3022]

Soooooo true!

[@thesinglemomsummit2618]

Couldn't agree more!

[@ginkgobilobatree]

The gum included (used to be gelatin) in the Philadelphia brand is necessary to make a set cheesecake. I tried an organic cream cheese with no extra ingredients to thicken it to make my cheesecake one time and it was good tasting soup!

[@khills]

Yep. You can add gelatin mixed with milk to skyr to get a skyr “cheesecake” - need the gelatin for the set.

[@colleennikstenas4921]

Cool, thanks!

[@RestingBitchface7]

LOL. I’ve been make cream cheese (not this recipe) in mason jars since I was a little girl, and made thousands of cheesecake. No gums or gelatin needed. The key is to start with cream, not milk.

[@BonBonToro]

@@RestingBitchface7 ah that actually makes sense considering you would whip double cream to make whipped cream and not from milk ahahah would there be a big difference if you used single cream or double cream to do the cream cheese?

[@Sully365]

cheesecake perfection: 50% dark chocolate bar mixed iwth 50% cream cheese and 1 egg per 8 oz of whatever you use. :) (half joking but you don't have to worry as much about it setting)

[@akiuehi]

Happy New Year!!! I like the different style of intro in this video. It's usually just the food and its name at the start, but seeing you get your mise-en-place for the video before the "typical" intro is a cool change!!!

[@emmymade]

Thanks and Happy New Year to you!

[@amandasabo139]

I agree makes me feel normal usually I'm so scattered bc of my 3boys lol but seeing another mom do the same makes me feel better

[@dizzy.dandelion]

Agreed!! I’ve been watching Emmy for years and I love to see “behind the scenes” incorporated into her videos.

[@davemottern4196]

This is one of the things that makes her videos so great. I'm sure she's not the only KZbin chef who forgets to turn on the power strip or jumps when the oven beeps, but most of them edit out such things. Seeing the normal mishaps humanizes her and makes it easier to identify with her.

[@madigan1323]

Yeah I liked it too!

[@ryanwoolsey6972]

I’ve read up on the “shortage” of cream cheese, specifically Kraft, and it’s weird cause it’s never been an issue here in the DFW area of TX. It’s plentiful here from the mini packs, all the way to the 4 packs of normal size I always get. It was never an issue here, even a couple weeks out before Christmas , all the way up to New Years. Hopefully it returns to normal for everyone else soon…:) Eat Kentucky Moss…:) BTW: a great use for cream cheese- get two waffles and slather cream cheese on one and your favorite jam or apple butter on the other, slap together for a great breakfast sandwich…:)

[@bitmeok]

Same! Lol I’m happy we didn’t get the storage! They were even giving away $20 because of the storage

[@patcox8745]

“THEY” want to promote anxiety, fear, etc. so they say there are shortages for various products. They probably have warehouses full of the products that they say are limited.

[@lorrie2878]

@@patcox8745 I live in Arizona, far away from the shipyards. Many shelves are empty. I don't think Safeway is into conspiracy theories. They need to make money. Just like all of us.

[@headlesswonder]

@@patcox8745 In my state, there has been a shortage. It likely has to do with how much stock individual warehouses had prior to it. "They" don't make money if "they" don't sell product, especially perishables that would simply go bad being held for the sake of promoting fear. Some of y'all are wild.

[@Duncan_Idaho_Potato]

The shortage isn't happening everywhere at once. Here in East TN, we're just now running out. In other regions, they ran out a while ago. Just because your grocery stores still have cream cheese in stock doesn't mean that supplies won't eventually run out.

[@kathleenbolanos]

That's incredible! We were in India during covid lockdown and couldnt get more than the bare basic ingredients. I used milk to make yogurt and cheese. Made homemade pasta. Found I could use the yogurt directly in lasagna (homemade noodles 😅) like ricotta. This year we are well established back in the US and for Christmas I made homemade cheesecake with my 2 blocks of cream cheese and subbed greek yogurt. Then made spinach artichoke dip with yogurt and mozz/parm cheeses, no cream cheese. Such a different experience using walmart pickup and having nice ingredients! But God got us through and those days are testaments to how much ingenuity and creativity we can have when needed!😊💜

[@RobbertNyhan]

I've found that if you do half vinegar and half lemon juice, it works better! You're guaranteed not to get that vinegar taste, and it adds that acid that's missing if you only use lemon juice!

[@shamelasukhraj4368]

I also use half vinegar and half lemon and it taste awesome. I love the homemade cream cheese more than the store bought. I have been making this for a while now before realizing there is a shortage of cream cheese in NY. My son wants me to make cheese cake. Has anyone ever try making cheese cake with homemade cheese cake?

[@stellajean3020]

What kind of vinegar do you use? White, apple cidar or anther kind maybe? I would love to know so I could try to make this cream cheese.

[@shamelasukhraj4368]

@@stellajean3020 White vinegar

[@stellajean3020]

@@shamelasukhraj4368 Thanks so much for your quick reply!

[@shamelasukhraj4368]

@@stellajean3020 You are very welcome.

[@easein]

You have GOT to have one of the best channels on KZbin, if not anywhere on media. Simple, concise, truthful, experimental, opinionated. Thank you for keeping my cooking interests and travels piqued.

[@n.rlanos1093]

This is basically a cream cheese substitute, very similar to whipped ricotta. Cream cheese is cultured with cheese cultures. They arent too expensive to buy but not always accessible. I've made my own cream cheese a few times (I make my own goats cheese which is basically the same method but with goats milk). You culture full cream milk for 24hrs, drain it for a few hours in muslin, but it is honestly so delicious. The same if not better than Philly cream cheese. Try a Mad Millie recipe!

[@HappyCodingZX]

What you have here is not technically cream cheese, as this requires a culture, but something commonly known as 'quark'. It's very popular throughout Eastern Europe and Central Asia. I usually make it myself by buying cottage cheese curds and then blending them as you did here. It also blends really well with herbs like dill, or even fruit.

[@rebeccawempe6851]

Talking with my 94 yr old mother one day she told me about her mother making cottage cheese on the Kansas Prairie while she was a child and how wonderful it was compared to store bought, which she didn't taste until while out on a date with my father. All of this got my curiosity going. It is relatively easy to make and is delightfully delicious and nothing like store bought.

[@GlamGoreChaosQueen]

Does grandma have a recipe you can share?! The idea of tasting something from grandma's childhood just fills me with joy.

[@rebeccawempe6851]

@@GlamGoreChaosQueen I dont have grandma's recipe but the one I have been using is easy. Heat 1 gallon of milk slowly to 190°, remove from heat, pitch 3/4 cup of vinegar or lemon juice, stir and cover for 30 minutes, strain through cheesecloth, let set for another 30 minutes. Take the cheesecloth and bring the corners of the cloth together and form the cottage cheese into a ball. Now while still wrapped firmly in the cheesecloth rinse the cottage cheese under cool water until the cheese is cool (I think this is also to remove any vinegar remaining). Turn cottage cheese out into bowl, stir in salt 3/4 teaspoon and cream cool in refrigerator. The recipe calls for 3 tablespoons of cream but I find that I have been adding more. It is nothing like the loose sloppy cottage cheese at the store. The curds are itty bitty and it is quite dry even after doubling the cream. It's almost like a ricotta and its delicious.

[@LadyCin611]

When I make this recipe, I also add 1/2 teaspoon of King Arthur lemon powder to it. It then makes killer cheese cake!

[@leannemayor5755]

I make yogurt the same way but I strain it overnight which makes what I call Greek yogurt it’s so thick after straining that it’s a natural Cream cheese or quark which is a farm cheese . So yummy I used to make 3 litres which after strained is about half I’d add icing sugar and vanilla and I couldn’t keep up production and my son rarely left any for me lol

[@thainatiemi]

that’s actually the exact same recipe i use to make a very beloved product that we use daily in brazil: requeijão. it’s milky and smooth but it’s not the same as the philadelphia cream cheese i know, instead, this recipe tastes just like our requeijão, and i’m glad you discovered cause everyone should know this wonderful thing

[@Birdbike719]

Little Miss Muffet would be proud! Reminiscent of my grandmother making "sour cream" by mixing vinegar into "Pet milk" (Carnation Evaporated Milk) for my 1st attempts at cooking hamburger strogonoff for the family when I was a young preteen. A nice memory. Happy New Year Emmy!

[@brucetidwell7715]

The "cheese culture" in Phili Cheese probably has a lot to do with the tang. Maybe adding yogurt and even letting it age for a few days in the fridge would help that? Carageenan Gum is a thickening stabilizing agent that gives Philli cheese that dense buttery texture. You might could get close to that with tapioca starch but that would take experimenting. You could also up the fat content by using a larger quantity of a more neutral fat like lard or vegetable shortening in place of butter. Italian Moscarpone cheese is made in a similar way using tartaric acid crystals (NOT Cream of Tartar).

[@thisisme2681]

I read about the shortage, but when I went to the store there was the normal cream cheese display in the refrigerated section and a separate Philly cream cheese only display for the holidays. No shortage here.

[@claramckenzie9140]

You are a jewel. Thank you for all your tenacious genius. A gallon of milk and a few drops of flavoring and you don't need much more to make cheesecake. Genius!

[@ahmadfaezuddin177]

We here dont really have cream cheese shortage but, the cream cheese here is expensive. I'm really thankful for this recipe. The ingredient that i really need to buy was just milk . All other ingredienf was readily available in my kitchen. I dont really mind if its taste was a bit different but the most inportant thing that its cheaper .

[@khushboosaraogi4361]

Hi Emmy! Been making cream cheese for years. It isn't easily available in India. We do get the Philadelphia Cream cheese but it's crazy expensive. We used the homemade cream cheese to make cheese cakes.

[@karenramnath9993]

It’s expensive in Trinidad as well, I used to splurge once a year to make a cheesecake. But then all the real condensed milk became nonexistent and all we get is FILLED condensed milk (which contains oil) so the cheesecakes don’t set properly 😩.

[@hilariecalijo4643]

Perfect timing. We got our son a pasta maker for Xmas, he made ravioli from scratch last nigh, everything but the cheese. I shared this video and the links, and they are so excited to try. Thank you 😊. Happy new year! 🎊

[@siis]

Happy New Year Emmy! You have a forever fan here in the bay. Yeee 🙌🏾

[@emmymade]

Happy New Year!

[@charllandsberg]

I want to try this. One of the tastes you might be missing (that acid bite) is lactic acid. Industrially made cream cheese uses lactic acid to split the milk instead of vinegar and lemon juice. I want to try all three versions to see which taste I'd enjoy. This with salmon must be amazing.

[@Liligal1]

I was using a similar recipe to make homemade ricotta, but I used whipping cream instead of whole milk. When I strained it through the cheese cloth, the curds were much smaller and the texture was naturally smooth and creamy. After I refrigerated it, it was naturally creamy when I tasted it. And that’s when I realized It tasted and had the texture of the most delicious cream cheese! So try the same recipe, only use whipping cream and don’t add any butter. ( No need for whipping it either.)

[@chrystianaw8256]

👍🏾

[@summerf3022]

Happy new year, you made my first day of 2022 with this!!! I learn something from every video but even if I didn’t I wouldn’t care, you are an absolute delight and hands down my favorite person/channel in the entire KZbin world... and have been for years now! Love you and all you do!!!

[@helpfulnatural]

Here in the upper Midwest we haven't really experienced this cream cheese shortage, thankfully. The description you gave for the flavor of the homemade cream cheese makes me think of mascarpone which has a much milder flavor, as in less tangy. Cool recipe though! 😋

[@Brandiafinegirl62]

I love Emmy's personality. A breath of fresh air!

[@MariOlsdatter1919]

You can add that whey can be used to wash hair, to "water" houseplants, and for the water in bread baking.

[@ajtaleri]

Maybe a little extra whey mixed in would make it smoother. Straining and taking out too much of the whey out I can easily see causing the graininess. You could add it in as blending to control the smoothness.

[@angemaidment5640]

I made “cheese” from the dregs in a yoghurt pot. No other ingredients were needed, and I got a good spreadable texture in a couple of hours.

[@TheJustineCredible]

It's so weird, I kept hearing about the "cream cheese shortage" all over the national news but here in Wisconsin, we literally had an over abundance of cream cheese! Most likely because we make a LOT of cheese in this state, but I went to the store about ten days before Christmas and the cream cheese was absolutely overflowing! To the point the store's cooler could not contain all of it, it was tumbling out into milk crates on the floor!! Needless to say, I bought much more than I actually needed and froze the extra. (Yes, it does freeze as long as you allow it to thaw in the fridge and not out on the counter.)

[@djnoneofyourbusiness525]

I’m in Wisconsin as well, and the grocery stores in my area ran completely out right before thanksgiving. However, they restocked all of it and I haven’t seen anyone run out since.

[@MoxieMac0]

You are fortunate. Shelves are empty of cream cheese this week - including the store brand!

[@markiangooley]

Whey can be made into whey cheeses like gjetost or traditional ricotta (most grocery store ricotta uses more than just whey). In some of these the milk sugar can be overpowering. The whey protein can be made into protein powder and the sugar fermented for fuel alcohol, of course.

[@o0OJenniLeighO0o]

A couple days in the fridge to meld and it'll taste a lot more like what you're used to :)

[@libbyhardel1826]

Shelves in Chicago and suburbs are packed with cream cheese, not seeing any sort of shortage here! Not even the non-dairy version I eat! And yes, in case you're lactose intolerant and have never bought the non-dairy/vegan cream cheese, it is DELICIOUS and tastes EXACTLY like Philly cream cheese!

[@annevarca7976]

New york is short..cant find cream cheese anywhere it's like striking gold finding a package!

[@TabisWifey]

@@annevarca7976 we've got plenty of cream cheese here in Queens 🤷🏾‍♀️

[@macnchessplz]

@@annevarca7976 Same shortage of crème cheese in Ohio. Bare shelves. The exception is a few small dessert cups of flavored Philadelphia soft crème cheese spread and even those are dwindling fast.

[@annevarca7976]

@@TabisWifey I guess I must make a trip to queens! Never thought I wouldn't be able to find it

[@justagramma]

I never saw vegan cream cheese sold on my grocery store until one day I saw some in the marked down section. I bought it because it was much cheaper than regular cream cheese which is a horrendous price and I love this vegan cream cheese.!

[@lexifern9231]

Happy New Years Emmy!!!!! I’ve loved your channel for years you have most calming vibes, watch you whenever I need cheered up!

[@VeryCherryCherry]

Carrageenan gum is an ingredient that helps with emulsification, texture (thickener), and preservation. It's made from seaweed.

[@colleennikstenas4921]

I thought so!!

[@panmartins]

Emmy, try the one with yogurt. It's fairly easy and delicious. I make the yogurt and drain it.

[@tammyporte755]

Definitely going to make this! I love that there isn't any extra ingredients even the bean gum stuff. I've made homemade butter by shaking the mason jar and loved it! 💜

[@nicholasmaielli3806]

once in a while my grandmother from Italy would make homemade ricotta, for pasta ricotta for sundays, which was like a sweet pasta dish we had as a desert. i'd be happy to share the recipe

[@Kiki-D-Kimono]

Please share the recipe!

[@nicholasmaielli3806]

@@Kiki-D-Kimono you can use store bought ricotta if you don't want to make it, it's more of eye ball amount, usually pound of pasta, we like to use penne or the bowties. And rest is how you'll like it. Vanilla and sugar, cup or less depending if you want it sweet or not, and you put it on when the pasta is still hot to make it easier to mix and it might seem a little loose but will thicken as it cools, but it is better to have it when it's still hot or warm

[@Kiki-D-Kimono]

@@nicholasmaielli3806 thank you for posting! I'm going to try this with my nephews!

[@jennyvela11]

Emmy! Please try using whey to make “brunost” which is Norwegian brown cheese! It is so wonderful and caramel-y, perfect with toast and butter for breakfast.

[@TheLepke2011]

Watching Emmy eat a bagel and cream cheese is "so stinkin' cute".

[@marymwood1964]

Ms Emmy , I just love you videos mushroom picking , cooking & baking and cheese making n such ! You explanations idea n tips are Excellent! Thank you !!! I'm Blessed to have found you !!!

[@IDontWantThisStupidHandle]

We make tofu directly from soy beans at home, and the process looks exactly the same up until the whipping part -- we press it into a block instead, but it's basically vegan curds and "whey". xD

[@ITSONLYMEWATCHING]

Yum!

[@sharienshares5688]

Omfg thank you so much for this! I’m doing a no-spend/fridge cleanout challenge for my next vlog and I’m out of cream cheese, now I can just make some without going to the grocery store 🥺

[@angko-pe]

I love Refika! She is so knowledgeable and seems like such a lovely person. Gemma too, been following her baking journey since the early days of her channel!

[@mariodcom]

You have to let the curds acidify at room temp about 3hrs before you whip it and it'll give you a nicer tangy flavor

[@dottiepark]

Please explain! Do you mean let it sit in the whey or let it drain for three hours?

[@Ohmygatos35]

I’d like to know to!

[@mariodcom]

@@dottiepark let it drain in the strainer, as it drains and the curds mature they'll continue to acidify or culture giving the cheese a richer flavor. It's basically like a slight fermentation

[@mariodcom]

You can also add a thermophilic culture to the milk before using the lemon or vinegar cause the store bought milk is highly processed and is missing the good bacteria needed for the cheese

[@GlamGoreChaosQueen]

@@mariodcom interesting! Thanks for sharing :)

[@kennethkauzlaric8948]

Happy New Year! I'm definitely going try this, but with the vinegar...I like the tanginess. This would also make a great Boursin cheese. Thanks Emmy.

[@24framedavinci39]

Gavin Webber is probably the biggest homemade cheese channel on YT. He's definitely the most comprehensive. He's a lovely Australian bloke who greets his viewers, "G'day curd nerds!"

[@odettestroebel3135]

If you just let it strain and press it without whipping or adding butter you'll have paneer. It's delicious cut into bite size squares and made into a curry. It doesn't melt just gets a little soft in the curry sauce.

[@OceanCrazie]

For those of us who are dairy sensitive. I finally found an alternative that (IMO) Surpassed the taste of Philadelphia Cream Cheese. The name is Violife... 💯👍🤟🤗

[@annevarca7976]

Thanks so much for this!

[@FleurdeAli]

violife everything is to die for. SO GOOD. but the cream cheese is absolutely amaziiinnnggggggggggggg

[@hardcle]

If it’s just the lactose you have a problem with, Green Valley Creamery makes an excellent lactose free cream cheese and sour cream.

[@LivetolearnMama]

Is it a problem with the protein? None of my kids can have regular milk, but the A2 brand milk works well for them. I was nervous, because their reaction to regular milk can be painful for a few days. I'll have to try violife. 🙂

[@PhosphorAlchemist]

Agreed - Violife is the current best non-dairy substitute in the US, and generally a good bet for dairy substitutes. Follow Your Heart (which I think is the supplier for Trader Joe's house brand) is my second choice -- also cultured -- but I think they recently changed their formula. That said, if you happen to be in NYC, some of the bagel shops carry a cultured vegan cream cheese that is almost indistinguishable. On my first bite, I thought I was served the wrong sandwich, then (once I found the faintest ghost of the soybean base and stopped panicking about having an allergic reaction) I was in absolute heaven.

[@oatmealhoney7446]

The fresh one is probably so good with some honey on it. Looks yummy!

[@LP-km7gj]

I didn’t even know we had an official cream cheese shortage but every time I go to the grocery store I notice the shelf is bare! Wow cream cheese is my fav 😩

[@Cillathefish]

Hi Emmy I am sick with Covid in bed and loving your videos you are so soothing to listen and watch and I loved learning that I can make cream cheese x thank you xx

[@chrisserrific]

Oh, my God! I just realized that Emmy just made a modern "hard times" recipe for us!!

[@sourabhpatil213]

To get the industrial finishing which is a glossy thick liquid, mix 1 tbsp of water with 1 tsp of baking soda + 1 tsp of citric acid and mix it together until the bubbling from the reaction stops and liquid becomes clear and citricacid dissolves completely. Add this mix while blending along with a few tablespoons of whey from the milk. You get a glossy finish. For the umami, either you can add nutritional Yeats if using freshly or let it age in the refrigerator for a week or two.

[@Benni777]

I knew that there was a soy milk shortage, but I never knew that there was a cream cheese shortage as well! We had to make our soy milk at home for a week and it wasn’t as good as the Silk soy milk, but it sufficed for the time being! ☺️

[@nunyabizness3777]

I hope you don't give soy to any boys you have around. It mimics estrogen in the body.

[@tyler5545]

@@nunyabizness3777 🙄

[@ITSONLYMEWATCHING]

@@nunyabizness3777 That is not true.

[@Birdbike719]

Milking all those tiny soybeans must be grueling. Do you have to use a magnifying glass to see the udders?

[@wallie4734]

@@nunyabizness3777 no it doesn't

[@WantedVisual]

I've strained yogurt as a cream cheese/quark substitute. With normal, 4% yogurt, it takes ideally overnight, but 2-4 hours will give you something to make a baked cheesecake with.

[@groth1m]

This is interesting, I’ll try it. I have made cream cheese from yogurt as Chef John has made.

[@RobbertNyhan]

Make sure if you really like that acidic taste that Philadelphia cream cheese has, to use half white vinegar and half lemon juice. Don't use just lemon juice or it will just be like Emmy's non-acidic version in this video.

[@bernadine888]

I love your work in the kitchen and I love cooking...too old to cook like I used to but as a little girl I used to make cream puffs with homemade pudding inside and give them to our elderly neighbor who was bed ridden. The process is very interesting and I thought you might give them a try...I used to get so excited about the magical process of cooking as a child and you have that same joy...it is as pleasant as you are..

[@MulYeungCooking]

ASMR begins at 11:00 🤣

[@lizmc.1031]

Thank you for the recipe. Never knew how easy it is to make cream cheese. I wonder if putting a tablespoon of sour cream in it would give it the “tang” that you said is missing? Has anyone done this before? Happy New Year everyone! Wishing you and yours all the best for 2022!

[@heqjm]

I was so happy to see Refika's recipe here she is an amazing and inspiring chef! I'd love to see you recreate and try some of her recipes on this channel. Love you Emmy!

[@emmymade]

Thanks so much for the feedback!

[@SageandStoneHomestead]

The lemon juice likely stayed behind in the whey. When you make farmers cheese with vinegar the vinegar all comes out in the whey too. I wonder if adding some lemon juice to the strained curds before whipping would help.

[@ashtonpaugh1189]

You made this look so easy! I'm going to have to try this.

[@ericghobril4688]

I'm wondering if you put the homemade cream cheese in your stand mixer and whipped it with the paddle attachment you could potentially smooth it out a little? Also, what if you blended in some of your freezer jam to make a strawberry cream cheese? They used to offer strawberry cream cheese at Tim Hortons and I miss it! I'm tempted to try making it myself!!

[@bigbirdbigbird]

Emmy, the packet you used is actually cream cheese spread; not cream cheese. Philadelphia's plain cream cheese brick is just 5 ingredients. 🙂

[@MrDiscopunkk]

The only major ingredient between the spread and the brick that would affect taste would be the whey. The spread has it added back to the cream cheese. Though I honestly don't know how much of a difference that would make in terms of flavor. Natamycin I don't think changes the flavor and the emulsifiers *do* change the texture (for obvious reasons) but do they affect the taste?

[@bobbyyonker]

Happy new year!

[@karenfitzgerald6299]

This is not a cream cheese. It is a blended whole milk ricotta. This is per a cheese maker.

[@MearnieToon]

Strange your name is karen

[@TheKlh54]

Your description of the homemade cream cheese is how i think of the difference between homemade and store bought yogurt. I love homemade yogurt very much, but it is a “softer” less tangy version. So I’m sure I’d like homemade cream cheese too!

[@misipigirl_7781]

With all the different flavored cream cheese spreads they have nowadays, I bet it would taste so so good if this cream cheese had vanilla beans in it 😃 I feel like adding extra liquid, such as the extract, would throw off the recipe. I plan on trying this! Thanks Emmy!!

[@lorrie2878]

You definitely give me joy! Happy 2022!

[@emmymade]

Oh, good. 😊 Happy New Year!

[@eddyballester8990]

Thanks again Emmy! Thought about the possibilities of making cream cheese at home and thought of ya right away… thanks again Emmy and as usual you make it look easy and sound wonderful making it

[@ritageorge8748]

Emmy! Your great notions to the side stuck in my head&plugged in my charger in that huge storm&thanks to my subscription found&made dinner while snowed in! 😍

[@baileyshippy9336]

I love the intro/behind the scene. Happy new years emmy and lovelies

[@Chipperoo45]

As a person of Lebanese heritage, I have eaten homemade cream cheese (Labeneh) all my life. We take plain yogurt (homemade or store bought) add some salt to draw out the whey, put it in cheese cloth and suspend it over a bowl for several hours or overnight. The result is thick, rich and creamy. You can then put it in a dish and cover with olive oil, or roll it into small balls and drop into jars filled with olive oil and the oil "preserves" it and it will keep for a very long time. It is delicious. I make it at least once every couple of weeks.

[@MsDana-mo9fp]

I just need my bagels & cream cheese in the morning! It's been so expensive to go to Tim's Hortons - so this is great!

[@texaslovesbama927]

You are the sweetest person love your personality

[@mariapaulastepanian9930]

I adore Refika!❤️❤️❤️ and your channel is the bomb!!!!

[@dipp1511]

Magic ingredients also has a cream cheese recipe, basically taking light cream, adding some cultured buttermilk, letting it ferment for about day, then straining

[@andrewcoates6641]

Emmy, firstly may I wish you a happy new year. Secondly, while listening to you I started to wonder if it would be possible to make the recipe by following the youghert(?) method but substituting the youghert with Quark?

[@J_Chap]

I am going to try this tomorrow. I have some milk I needed to use up. After hearing your comments I think I will add a little bit of my homemade yogurt to it. It will help it be smoother and a little more tangier. Thank you so much for the recipe!

[@emmyn79]

you should try to make messmör, popular spread on the sandwich or as a seasoning in certain dishes in Sweden / Norway messmör is made by caramelizing the whey left over from cheese making. you can caramelise it so you either get a soft spreadable topping or by cooking longer you get a cheese (mesost) that you cut into thin slices and have on the sandwich.

[@alib8758]

If you can find or make some cream cheese I recommend trying Eðla. It's an Icelandic take on nachos. It's a fun and simple recipe and the name translates to Lizard which gives me a laugh.

[@khills]

Oooh interesting! Is there any recipe you’d recommend? Takk!

[@stargatefansg1]

Perfect timing! I don’t like to drink milk but I do eat cheese. I have milk leftover from a Christmas cookie recipe & now I’m totally making cream cheese with it! 🥰

[@suzynmichelle]

Emmy you always bring us the most interesting food ideas.. I love it!!

[@Ragnarok043]

a simple alternative is clotted cream, just baked heavy cream in a shallow dish on the lowest temp for about 12 hours, slow cooker works too.

[@AimyS91]

What a lovely way to kick off the new year!!

[@benhenry1596]

Just found these videos, been watching them all day. Love them.

[@blasebaker]

Happy better new year. Love your shows.

[@raragrace5040]

The drained yogurt version is much smoother and although it takes a few days to drain you just leave it in the fridge while that happens so not much fuss at all 😊👍🏼

[@sjagoeffy]

If it’s still grainy, add a teaspoon of whey. Up to a tablespoon. That will make it smoother and a bit looser. But not too much

[@darktruth8013]

Definitely gonna try this. Thanks Emmy!

[@Ianniebammy]

I love your video, and I love your trilling! So cute, thank you.

[@theresakayy]

You can totally just use a gallon of whole milk, too but that will make really more of a Ricotta Cheese. What separates Ricotta from Cream Cheese? Cream. By using the heavy cream and half and half, you will get a much richer tasting, creamier cheese

[@ritvaljungqvist6666]

Happy New Year! Thank you for a lovely program. Whenever I make some sort of cheese I use whey for baking bread. To drink it you can add orange juice to make it even tastier.

[@bitmeok]

Happy New Year 🎊

[@lauramaldonado5591]

Happy New Year sunshine. This is fantastic, I’ll have to try it.

[@melaniekeeling7462]

I love your kitchen. Have you ever done a video on the basic basics of setting up a kitchen? Stuff like positioning of cupboards and essential tools....

[@melaniekeeling7462]

lighting, countertops