How to Make Cream Cheese from Milk Powder !

I'll show you how I made cream cheese using powdered milk - full recipe written below!
For my Cottage Cheese recipe see here: • How to Make Cottage Ch...
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Cream Cheese Recipe using Milk Powder :
In a saucepan, add 3 cups of water
Add 2 cups of standard milk powder and mix to combine
Turn the heat up and gently keep mixing until it just starts to boil, then turn the heat off.
Gently stir while adding 4 Tablespoons of either white vinegar or lemon juice (although I used vinegar, I think lemon juice would flavour it better)
You'll notice it curdle and the curds will gradually separate from the whey.
Strain it through a muslin cloth for a few minutes, add 1/2 a teaspoons of salt then blend really, really well so it's not grainy and is very smooth.
If you need to you can add some of the whey back into the cream cheese if it's a bit too dry.
Have a taste and if you think it needs more flavour add around a tablespoon of greek yoghurt, then refrigerate for a couple of hours.
0:00 Introduction
0:52 Recipe
6:29 Tasting & Adjusting
8:14 Final Result
8:52 Flavour Adjustments
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[@simonedutch1264]

Well done for giving this a try and giving in your honest review. Your cheesecake in the end looked delicious, I hope everyone enjoyed it.

[@CheaperWaysNZ]

Thanks so much ... and yes the cheesecake was consumed rather quickly haha

[@sharnz87]

Awesome! Thank you so much and I like how honest you are in your kitchen hehe I do the same with my blender 😅😊❤

[@CheaperWaysNZ]

haha - yay I'm not the only one!

[@FharishAhmedPortfolio]

Ahhh... this is a video that I am interested in!!!

[@CheaperWaysNZ]

Awesome - hope it's of some help 😊

[@FharishAhmedPortfolio]

@@CheaperWaysNZ lol just an FYI, I am lactose intolerant... You're not helping people around me!!! 😆😆😆

[@CheaperWaysNZ]

LOL!!!

[@Jan-fb6fd]

I've made evaporated milk with milk powder too.

[@CheaperWaysNZ]

Never thought of trying that - must add it to the list of things to try lol!

[@lesleewhittaker6687]

Thanks Sarah, we have a large family and spending $10 plus for cream cheese to make icing for carrot cake or even thinking about cheesecake makes it very expensive. I’d like to have a try of your recipe! I’m also wondering if lemon juice would change the taste much. We also love your easy bread recipe!!! I am hooked 🤩

[@CheaperWaysNZ]

Thanks so much ... yeah I still make that bread daily too! I definitely think lemon juice might have been the way to go ... next time the situation calls for a cheesecake I'll have a go lol

[@sammysampson5953]

I wonder what would happen if you left it on the bench for 12-24 hours to ferment. It may add the tang.

[@CheaperWaysNZ]

That's not a silly idea, instead of leaving it in the fridge - will have to try that next time!

[@sophiek9916]

​@Cheaper Ways NZ I think adding cream or sour cream would help with the flavour

[@CheaperWaysNZ]

@@sophiek9916 not sure about just cream, but I think sour cream probably would!

[@growtocycle6992]

Don't just bung it on the bench, because you need to introduce the right culture. Maybe freeze some of your leftover (proper) cream cheese and add 1-2 tablespoons after out has cooled to room temp (then leave on the bench for 12-24 hours). Greek yoghurt is probably closer, too

[@TiliaCitrus]

Great idea. Thanks for sharing❤

[@CheaperWaysNZ]

You're welcome 😀

[@fisherfamily1761]

You did well with the blender and stick blender there, would be best in a full food processing bowl with the blades in. Another great recipe, thank you :)

[@CheaperWaysNZ]

Yeah it definitely would, I think just sticking to the stick blender for now until I'm flash enough for a food processor haha

[@beeutiffle]

Fabulous! I have a huge bag of milk powder we'll never use. I'll try the cottage cheeses as well. Your blender style is for more liquidy things like soups and smoothies.

[@CheaperWaysNZ]

Yeah I should have just used the stick blender from the start lol!

[@growtocycle6992]

Make yogurt, using tablespoons of easiyo and a cup of whole milk powder and 1.5 cups of water. Trust me, if you like yoghurt, you'll be making this every week!

[@growtocycle6992]

Ps. I bought my easiyo market used from an op shop for $10

[@madamkiwi1094]

Just a query but with the price of milk powder does it still work out cheaper to do this than using just a sachet of yoghurt , thanks

[@patmitchell2389]

I bet it is so good❤

[@CheaperWaysNZ]

Definitely - will be doing this again 😊

[@jansumner4222]

Would it get a bit Tangier with age? Just assuming the store bought ones are not so recently made, age might increase the tang. Wouldn't know personally as never tried making it myself. But now I just might have too. Love your videos, 😀

[@CheaperWaysNZ]

Thanks so much! Yeah I know a few people having a go at letting it sit for a week will be interesting to see if it does develop flavour in that time!

[@rrichards1210]

Love these videos. I wonder if some of the difference in taste is from the whey you added back in because of the vinegar it includes. Maybe adding a bit of milk instead? And thanks for mentioning today's pricing for the milk powder. I've just looked up online at our local (and only) supermarket and Pam's 1kg milk powder is $13.49, making 7.5 lt, therefore $1.80/ lt compared to the cheapest 3lt fresh milk at $1.95/lt, so not a lot cheaper. Still good to have the powder available especially for rural dwellers. I also noticed that in the ingredients for bought cream cheese cream is the first ingredient except for the Philadelphia brand. I am guessing you made a richer milk mix instead of using cream. It would be interesting to weigh the 3c of milk powder to see how much fresh milk that is equivalent too. Might do that myself. Thanks for putting in the time (and financial investment is buying cream cheese to compare). I learn a lot from your videos and fb page.

[@CheaperWaysNZ]

Thanks so much for the feedback - yeah it's definitely a recipe worth playing with - I think using lemon juice instead of vinegar at the start might have worked better taste-wise and yes technically it would have just made a very thick milk, which I'm not sure is equivalent to cream ... still an interesting experiment and it served it's purpose well enough!

[@ionaleah]

You could strain greek yogurt

[@CheaperWaysNZ]

Yes I often do that to make labneh cheese - so yummy!

[@automaton20]

I wonder if a good food processor would make it a bit easier. We got a really nice Cuisinart one from a garage sale for $10.

[@CheaperWaysNZ]

Yeah probably - my one is really only good for liquids, but the stick blender is handy to have lol

[@Amandahugginkizz]

Of course its not the same store bought is full of processed artificial crap

[@CheaperWaysNZ]

haha too true!

[@kukulidouce2014]

Why don't you try using fresh lemon juice and/or sour cream...? I can tell, from the video and your comments, that it is perhaps the twang that is missing from the taste... that peculiar twang that only the Philadelphia Cream Cheese leaves in your mouth... Also, perhaps the fresh lemon juice would tend to make it whiter...??? I sometimes use lemon juice to whiten my personal concoctions of fondant to cover my tortes... Who knows...!!! Thank you any way for sharing your efforts... I do have a bag of powdered milk that I intended to use for making some Peruvian style sweets without "watering" the mixtures further, making it easier to shape them with your hands... Thank you again...

[@CheaperWaysNZ]

Yeah I think next time I have an excuse to try it I'll definitely give the lemon juice a go - would love to get that "twang" taste lol!

[@soxyhowell882]

Did you ever try make this with lemon juice?

[@CheaperWaysNZ]

No it's actually still on my to-do list ... next time we have need to make a cheesecake I will though lol

[@fionnagrant6636]

I think cream cheese is cultured

[@CheaperWaysNZ]

Yeah you could be right!

[@diannefitzsimmons9027]

You can buy the culture and make your own real cream cheese.

[@kiwidownunderali1416]

Indian paneer

[@CheaperWaysNZ]

Yes - very similar, although I think Paneer is made with just milk, but Cream Cheese is meant to be made with part cream (hency why I just mixed the milk powder really thick!) ... I could be wrong but that was what I was told anyway, very similar recipe to Cottage Cheese too 🙂

[@kiwidownunderali1416]

@@CheaperWaysNZ Love your recipes

[@fionascheibel977]

It will cost more. But some cream added to your recipe will help. You need to raise the fat content. Cream cheese is higher fat than just milk

[@CheaperWaysNZ]

Yeah - this worked pretty well as of course I mixed the milk much thicker than I normally would have, but actual cream would probably get a better result still 👍