How to Make Your Own Cream Cheese at Home? 🧀 3 Different Cheese Recipes in Just 5 Minutes!

Cheese lovers, rejoice! 🎉 In this video, I'll be teaching you how to make your own scrumptious cream cheese at home in just 5 minutes! I'll share 3 delightful cheese recipes that you can whip up in no time: Plain cream Cheese, Truffle Oil Cream Cheese, and Basil and Walnut Cheese. Say goodbye to store-bought cheese and hello to homemade deliciousness! 🧀😍
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Plain cream cheese
2 liters(67oz) pasteurized, daily whole milk
2-3 tablespoons extra virgin olive oil
1 lemon juice
Salt to taste
Truffle oil cream cheese
1 liter (34 oz) pasteurized, daily whole milk
2 tablespoons extra virgin olive oil
1,5 tablespoons truffle oil
1/2 lemon juice
Salt to taste
Basil and walnut cheese
2 liters (67 oz) pasteurized, daily whole milk
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 lemon juice
A small bunch of basil
A handful (50 gr., 1,5-2 oz) of walnut
Salt to taste
• To make our own cream cheese, first we need to boil the milk. If you are going to use raw milk, you have to keep the milk over 72 C (162 F) about 15 seconds or boil for 2-3 minutes. If you are using pasteurized milk like I do, just boiling it will be enough.
• Boil 2 liters of milk on high heat, then turn the heat down to the lowest when it’s at boiling point, and pour 1 lemon juice over it. You will see the curdle form immediately. At this point, don’t stir too much and wait for curdle to gather.
• When the milk curdles and the green layer appears, collect the curdle with a sieve.
• While the cheese is still hot add salt to taste. At this point, you already made a cheese and it is called ‘lor’ in Turkish. Don’t let the leftover water to waste. You can use it to make soup, give it to your pets, water your plants with it, or even for drink it yourself.
• To make the plain cream cheese, put the warm curdle in a food processor. Add 2-3 tablespoons of extra virgin olive oil and more salt if you so desire. This step should be done while the cheese is still hot. This is important to keep the cheese creamy and smooth.
• Pulse the food processor about 3 minutes until the cheese becomes smooth, continue for a few more minutes if there’s still granules in the cheese. After you’re done with this process, enjoy your homemade cream cheese!
• For truffle oil cream cheese, you can spare the half of your cream cheese, or boil 1 liter of pasteurized daily whole milk from scratch and curdle it with a half lemon’s juice. After same sieving steps like above, add the cheese, 2 tablespoons of extra virgin olive oil, and salt to taste into the food processor while the cheese is still hot. Pulse it again for 3 mins.
• After making cream cheese, add 1,5 tablespoons of truffle oil into the food processor and pulse until the cheese becomes completely smooth. We didn’t add the truffle oil when cheese is really hot to prevent the truffle oil from getting cooked.
• For basil-walnut cream cheese, curdle 2 liters of milk by following the steps above. While it is hot, put into the food processor and add 4 tablespoons of extra virgin olive oil, 2 tablespoons of butter in room temperature and salt to your taste.
• Pulse the food processor until the cheese becomes completely smooth. After that, transfer the cheese in a large bowl to cool down. Otherwise hot cheese will darken the basil.
• Wash and dry a small bunch of basil and chop roughly. Don’t forget the take thick stems out.
• Roughly chop a handful of walnuts as well.
• Mix the walnut and basil with cream cheese, make sure you give it a good mix.
• Then wrinkle a baking paper and lay it out on the counter. Wrinkles will help the paper not to roll back on itself.
• Spread the cheese on the bottom quarter of the paper and roll it into a giant sausage.
• Twist both ends.
• Refrigerate for 3-4 hours to harden, so to you will be able to slice the cheese.
• After that, remove it from the refrigerator, and enjoy your homemade basil-walnut cream cheese. Bon appetit! or afiyet olsun! As we say in Turkish.
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[@shayma97]

Came for the recipe, stayed for the personality 😂 such a joyful person ❤

[@arsensaakyan8896]

Welcome to Refika time

[@EliezaBaby]

I second that 👋 Subscribed and Hello from Toronto Canada 🇨🇦. I'm getting your cook book at etsy in next pay cheque. Is this recipe there and all your KZbin recipes?

[@shobharao1166]

Exactly same with me 🙂👍

[@ZZ-me4yg]

In Turkey, its near impossible to find someone who does not like Refika. Glad you found her.

[@shayma97]

@@ZZ-me4yg You can’t not like her, she’s amazing 🥰

[@olgakim4848]

You got me at "It's a f**king cream cheese..." Subbed!

[@davidclinghamable]

Same!

[@trallesliantemius]

That’s definitely why she says “fucking “.

[@paulai3214]

Same!

[@cakedesigner13]

Me too!

[@arthiification]

Yep same

[@imhigh0013]

Major points for explaining WHY to do something or NOT do something. Many instructionals FORGET to do this. Really HELPS. So thank you.

[@konstantintsvetkov9293]

Everybody in the Balkans claims that yogurt Is invented in his/her own country :-). The word yogurt has a Turkic origin ofcourse. In Bulgaria, we call it sour milk (кисело мляко) :-). Greeting for the great video.

[@HeatherMerrell]

It's origin dates back to ancient Greece. And it's probley even older,I'm sure.

[@avaneepurandare4206]

OH MY GOD I JUST MADE THIS AND ITS SO EASY I DON'T THINK I'LL EVER BUY IT FROM THE STORE AGAIN

[@mailijam99]

Hello! Which milk brand did you use?

[@AGENT-tq1nm]

@@mailijam99 high fat milk... In India u can use saras orange pack milk for best result

[@alperendemir7253]

abla o kadar gurur duyuyorum ki her videonu izlediğimde şimdi birde ingilizce.. Almanyadaki her arkadaşıma bu sayfayı gösterdım bu sayfayı takip edin türk mutfağını öğrenin dedim saygılar hastasıyız 😍

[@Refika]

çok teşekkürler ❣ siz iyi ki varsınız. Bunları duymak bizler için çok değerli 💓

[@MrCastoravenue]

The separated thing is called "Tvorog" in Russian and my Grandma (RIP) would always make for us every weekend mornings 😍 and she would add some sugar/honey and raspberry+blueberry+strawberry oh gosh that was something 😍😍😻😻

[@maipardhan]

Lassi in india.

[@michelesoto5919]

Sounds delicious!!

[@gwirgalon3758]

Yuuuuummmmm!

[@paulaliberty2082]

" And when you become a person who makes his or her own cheese at home, you become REALLY cool " Love you for that!

[@kalp0rter]

With lots of love from Mexico 🇲🇽 : I’m so happy to start to learn Turkish dishes with your wisdom, strength and great attention to detailing what should we strive for in technique and flavours. It is indeed a beautiful warm sensation I feel after watching the video, the sensation of being part of a family. ☺️ Thank you for opening the doors of Turkey to us.🇹🇷

[@Refika]

thank you so much 😊 we are so happy to make you feel like that and we are so excited to share more ❤️

[@refikaninmutfagi]

This comment made my day 😘🧿❤️

[@mariariz27]

@@refikaninmutfagi love you sister

[@dOVERanalyst]

@@Refika Hi! Lots of Indians upset at you saying you guys invented Yoghurt. Indians did. It is there before 5000 BC, the oldest religion in the world...has a mandatory offering of it. It's an age old tradition. Yoghurt is made everyday in every house in India. I'm sure you didn't know and meant no harm but the comments are attacking rather us, for not calling you out. I'm sure Refika, you just didn't know.. So, here I'm telling you. (:

I love how You Tube bring people around the world together to learn about food and other cultures. If living in peace around the world was that simple. This is a great video and I love the channel, keep it up! Tchau.

[@OjaysReel]

Seconded. Refika's Kitchen is a kaleidoscope of palettes coming to a plate shared with friends.

[@user-od6gm8un5v]

I couldn’t agree more! 🙂

[@canaisyoung3601]

That's probably one of the few good things about KZbin.

[@yesimcetincelik3556]

😍👍👍👍👍🤩🤗 I agree😍

[@leelaural]

so correct..love learning about all these countries and their cultures and cuisine....

[@sharminikamaragoda2976]

I tried the making of this cream cheese, and it turned out absolutely lovely. Thank you for sharing this treasure.

[@dheyespinosa9704]

Did it taste like philadelphia cream cheese?:)

[@tureadumonceau1897]

I am half Turkish,. My father was here in Moose Jaw, Saskatchewan, Canada training at the airbase and my mom dated him, and I came along! He went back to Istanbul and married his fiancé, and now I have 5 sisters there , and many other relatives I don’t really know, only from letters and pictures and now, Facebook. My youngest sister’s name is Bahar. I have cousins and nieces and nephews and some cousins are in the states, my father is 90 now and my baby sister just got married and had a baby recently, she is 40, I believe I am the oldest of both those children and my half siblings here. I am 65. I just love your accent. And I love cream cheese! Well, I love cooking and baking so I love a lot of different things but I incorporate cream cheese in savoury dishes and dessert!

[@saniaaziz5644]

I LOVED the last bit where Refika puts a load of cheese on her toast while Bahaar is applying it so judiciously! “See Bahaar this is the difference between you and me” 😂😂😂 I’m a total Refika btw 😂

[@tiinaveer5298]

I am also a Refika! ❤

[@mirjana108]

Refikas mesurment !!! She is for my house .... I am doing the same.

[@mmtalii]

Listening practice+Refika+Yemek Allahım kumpanyaya bakar mısın.

[@leylasardinha4786]

I buy flavored cream cheese at the bagel shop here and there but so glad that i can make it at home now. Thank you!

[@charlottefox4775]

I just love it when people like you make it FUN! Thanks for sharing😍

[@MlleFunambuline]

"Bûche" is the french word we use to call that form of cheeses also (it means "log", like a log of wood).

[@mexico53ify]

Buche de Noel! I get the connection!!

[@CharlenePink-Dufresne]

When you're rolling the cream cheese in the paper, we call it a cheese log. Because it is simular to a log of wood for a fire. Love your recipes, and thank you for sharing. I'm always looking for foods with less ingredients and healthier options.

[@linneastlouis9701]

and the French version would be... wait for it Buche

[@wynnepruden3851]

Thank you for creating this channel. Your passion is contagious! and I love your personality and that of your crew who work hard in the background to help you make videos like this. I'll keep coming back for more. Not only that, it's apparent in your fluidity of how deep your cultural roots are and how food brings everyone together across cultures. Food is the bridge. With lots of love from Canada.

[@sandysalzman8585]

Who knew that making and embellishing cream cheese could be done with so few ingredients. This recipe is on my "to do" list for the holidays. Thank you!

[@satoshiketchump]

Use the leftover whey to cook rice, stew, curries, daal, bread, flat bread, soup, etc. I absolutely love it in baking. The bread becomes more sweet and delicious.

[@luisalbertoquirozortiz614]

It's officially my new favourite cooking channel, can't wait for the yogurt recipe!!!

[@Refika]

we are so happy to hear that ❤️ and good news, I will definitely make homemade yogurt as well 😊

[@luisalbertoquirozortiz614]

@@Refika can't wait to make it too

[@laurenharrison6868]

I ❤ this channel!! I've driven around Turkey twice and the food is AMAZING!! I'm so happy to find her because I love to cook different cuisines. Good morning from the snowy mountains of Colorado, USA! 😍 And here, we call this rolled cheese, a "cheese log" like a fallen tree. It can be different types of cheese, like goat cheese or cheddar. Thank you for helpful tips! Keep on rocking!! 😋😊

[@blessedsoul4235]

With that baby face and ur passion for cooking and the way u eat it njoying every morsel brings me to ur channel. Love it and keep bringing such wonderful recipes for us. I wud love to watch turkish beverages

[@markoschatziathanasiou6754]

We definitely want to see a yogurt recipe!!! I am very excited to see such a good cooking channel from turkey. Greetings from a neighbour in greece.

[@lunarbike]

greetings to Dear neighbour Greece

[@markoschatziathanasiou6754]

@@lunarbike :)

[@programmingintwomin.869]

♥️

[@effeefef3870]

TAKE SYRIANS IN PLZ

[@etiburcak]

❤️

[@BartKevelham]

The editing on this is just spot on and hilarious. Very well done :)

[@tiinaveer5298]

Hello from Toronto, Canada! My husband and I love your channel. Your warmth and genuineness are a delight. Here, a büs would be called a "log." When you buy goat cheese like that it's called a "goat cheese log." 🪵

[@adrianascarth8746]

I was hooked from the first words😀

[@wietsehm6640]

for me, this is a totally new direction of the Turkisch kitchen. In Holland i normally experience the döner-kind of cuisine. I hope for more dishes bij you, Refika. Thank you.

[@ecenbt]

You'll be definitely surprised, and I assume in the best way possible. Turkish cuisine is so rich but unfortunately very mal-represented around western europe

[@kubranurkahveci958]

Well, as a Turk living in the Netherlands, I can say that the döner-kind of dishes aren't everything there is in the Turkish cuisine. Turkse pizza, kapsalon and döner are just the fastfood part of Turkish cuisine that's not even available in Turkey, its just a European (mostly German) thing.... Keep exploring Refika's channel if you want to learn more! She really puts effort and love in the Turkish kitchen and gives her own little twists to it! Je zult er geen spijt van krijgen!

[@juneiparis2880]

Hoi ik ben gelukkig niet alleen

[@michaeldelia9048]

Mmmmmm she makes everything look so easy and delicious, and I just love the sound of her voice and accent.

[@Refika]

Thank youuuuu!..

[@theunismarais4871]

I agree...

[@ANEWCreationLimited]

Incredible! So easy. Added in fresh rosemary and some zataar. It's delicious! Who knew it was this easy. Thank you, Refika! Cheers from Hong Kong 👋 Cheese can be so expensive in HK, so I'm grateful to know this new way of making my own.

[@radsmatazz]

what is zataar?

[@cynthiabrown9596]

That Rick and Morty clip floored me. I knew there was something I loved about all of you.

[@miyawakiri]

I love how you added "Hello" effect when Bahar came

[@yasamhoca4919]

Mersin Turizm Gastronomi öğrencilerime dinleme etkinliği olarak gönderdim hemencecik. Ellerinize dillerinize sağlık🙏

[@kevinhersh3714]

Thank you for the “log” of cream cheese with basil and walnuts. ❤

[@rupadas1384]

I made this. I can't believe how easy it is. I'll never buy cream cheese from stores again. You've come a long way from MOMA. May you scale greater heights

[@tubadeniz7465]

Can’t believe the garbage of a cream cheese thats store bought Ive been eating should only have 3 ingredents in it compared to the 37 its listed. Mind=blown! Thanks for reciepe, deff have go try it right away!

[@Avallachgrey]

My dear Lady you have a new subscriber from the Great State of Texas. Love what you do keep up the delicious work!

[@Refika]

it is so great to hear ❤️ thank you so much for your support, we are so excited to share more 😊

[@latoyaburns4133]

I'm also a new subscriber from Texas!!!

[@3vil84]

@@Refika this cream cheese can be used to make cheesecake ?

[@vandanashah2790]

Even me new subscriber from Nairobi I love your video ❤️I am vegetarian so I am really happy to learn cheese even humans was really nice 😘

[@nursecheri62]

Hear, Hear! From NC too!

[@MaesRuth]

I snorted when you asked why we needed all the extra stuff for cream cheese. You are amazing

[@octowuss1118]

Thank you, from a lady in Oklahoma who lacks confidence, but loves cream cheese ❤️ I’ll make many cheese balls with your recipe :)

[@anavilalochan8021]

I discovered you just two days ago and I must say you’re one of the best food vloggers I have ever come across. Most of the cheese recipes on KZbin lead to disappointment. I tried this recipe of yours and I cannot express how delighted I am!!! It was so simple to make and yet so delicious!!! Wish you loads of success! Love from India!

[@Refika]

Thank you soo much!.. youmade my day!..

[@farwaabbas8760]

@@Refika I had a question that if we made the classic cream cheese so for how long can we refrigerator it ?

[@jindakaur7813]

Made my day trying to make end up buying thanks millions. I will make it✌

[@LetitBrew]

The shape of the cheese is referred to as a "log" of cheese in California USA

[@tesshudson707]

It's a log in Australia also.

[@susannes3135]

It is also called cheese log here in Canada 🇨🇦 because it looks like a log of wood 🪵

[@saintejeannedarc9460]

@@susannes3135 I don't know if it's still a thing, but there used to be this tube cheese. It was encased in tough plastic, w/ a hard plastic cap that you could lift and squeeze the cheese out of. It was considered pretty low rent, so I don't think we'd want to call this beautiful, artisan looking homemade cheese, tube cheese.

[@Tropicalpisces]

We call it a log of cheese in CT too. 😂

[@angiedaoust]

Buche means log in French

[@peensezpibble1801]

Hey, hey...Chobani is made right here where I live and we all LOVE Hamdi for being here!

[@jpennturner]

As I have diabetes I cannot eat lots of your beautiful recipes, but this has not many carbs so it's great I love it.

[@kaptanemresahin]

Vallahi programa hayran kaldım. Gerek refikanın gerek ekibin ingilizcesi mükemmel. Pronounce çok iyi. Rezalet ingilzceme rağmen ben bile anladım.

[@SmoothCinnamonX]

I love Bahar and the rest of the crew too! It's like Refika is throwing a big fun party, and we are all invited!

[@head_scratch]

Refika & team..you're such a delightful find! Istanbul and all the stories of Turkey while you deftly work your ingredients! Between Orhan Pamuk's books & your channel, I'm missing the places I've never been to. Cheers!

[@aminkeykha5546]

bahar means spring in persian a very decent name 💐💐

[@audreybcd9105]

Looks delicious, and so easy to prepare! Very clear instructions 👍

[@hammedirahma2418]

Yessss exactlyyy n the fan part that we came from all over the world to attend rafika’s party yeahhhh thts awesome greeting from tunisia 🇹🇳🇹🇷

[@evelynbarry5046]

Rafika SHOULD throw a big fun party and invite us all 😀😀😀😀

[@YARCHLRL]

It's called a "log" and I absolutely love your honesty ...

[@HannaARTzink]

Oooh, this was a beautiful thing - basil and walnut cream cheese. Cheers from Poland!

[@swatipai168]

When u added lemon juice to milk and separated the milk solids we call that paneer in India 😁 thanks for sharing I didn’t know whipped paneer was cream cheese. Excited to try this out

[@juliaf7481]

Wow 😮😋

[@AnkuriPatel]

I make paneer every other day.... I could. Make cream cheese... Wth

[@sabbatarun7928]

Paneer is Hindi name for cottage cheese

[@priya7529]

Sabba is right... Paneer is indeed the cottage cheese... N smooth cottage cheese is cream cheese... We do have various local flavors too. From sweets, donar fillings, parathas, kebabs, kofte, curry - anything can be done with it.

[@c1lg1n1m]

In Indian, Persian, and Turkish languages (and probably in many others, as well) that looks like a common name for the same thing. You call paneer. Turks pronounce like "pay-neer" (written as peynir), and Persians much alike, as well. Don't know where it originates, though.

[@kitchied]

When cooking is part of your love language, there's something about watching Refika make anything and everything that makes you feel her food speaks volumes! Thank you for sharing the "love".

[@diananoonen2262]

You have made my life so much richer with these recipes for my family! Thank you❤❤❤

[@dawnmazzarella7375]

Great teaching presentation! I like how you use a simple kitchen strainer, what most people own in their kitchen. I want to make this because you made it look easy for anyone to make the cream cheese. A great way to save money for holiday baking. I might give the homemade cream cheese for gifts.

[@ThePetitMr]

Hello from France! (you know, one of the contry were cheese is a religion). I have to say... I will definitly try that recipe soon. It looks really really good ^^' I didn't know much about turkish cooking, so thank you for starting to create videos about it!!! I will definitly continue to watch your videos in the futur! (Ps: It's called "bûche" in France, it pronounces the same way as "büs" in turkish)

[@Refika]

thank you so much for your support 😊 when you make the cheese please share with us as well ❤️ and we are definitely so excited to share more with you !!

[@AlparslanE]

Hey dude, wanna make some lahmacun for your family? Keep watching Refika, someday you will want to :)

[@ThePetitMr]

@@Refika So I have just finish my first batch. I tried the basil and walnut version. It was really good, even tho I didn't have fresh basil (but still used high quality dehydrated basil). I used guerand salt flower to add a sort of "salty punch" (it's the best salt you can have in France). And that's it :) I will try next time an agrum version with some orange zest with maybe at the core of the büs a bit of honey (now that I think about it, it sounds really really good ^^' ). Well, thanks and take care!

[@ThePetitMr]

@@AlparslanE had to search google to see what it was (Damn I don't know anything about trukish cuisine ^^' ). I will definitely continue to follow her

[@AlparslanE]

ThePetitMr It’s actually Refika’s words :) In her biography writes this; “Her biggest dream is to be able to see the day when a French guy makes a lahmacun for his family at his home on a common day”

[@muzafferozturk4007]

I was shocked when Refika cursed LOL. Everything suits on you girl! ♥️

[@sankarsuja22]

In India we make cottage cheese. After straining the curdle milk, we drain the cheese in a cheese cloth and leave it under a heavy weight for sometime. Then cut into cubes and use it in cooking. To make deserts out of it- like the rasagulla the cheese from cow’s milk is kneaded with a little flour till it becomes spongy, rolled into balls and cooked in sugar syrup. I had researched a lot about yoghurt a few years ago. A typical South Indian meal is incomplete without Youghurt(curd). It is easy to make curd in warm climates. But I struggled through the process when I moved out of India. Thanks to the instant pot , now I have home made curd everyday. Definitely going to try the basil and walnut cheese. Thank you for the wonderful hummus recipe. I have made it a part of my daily diet. 💓

[@beautycirclepro]

I can't wait to make this... I'm going to the store now to get the ingredients! And the shape of the rolled cheese is called a log, same like wood.

[@sedasert7322]

8 aylık bebeğim var ve sabah kahvaltıda tuzsuz peynir yemesi gerekiyor. Evde sürekli labne mayalayıp süzmek çok zor oluyordu. Limonla kestirdiğim peyniri de yutmakta zorlanmıştı. Kısacası bu tarife en çok sevinen ben olabilirim 😊

[@ksushyguy]

You have a joy and vitality that is radiant. Thank you for sharing your talents with the world. I cannot wait to see what is next.

[@norinemana4279]

Thanks so much for posting. Soso lobi Brasa ❤

[@rianabrand]

Love this! Thanks 🤩

[@chintaamadoru2015]

From Melbourne - I enjoy the natural approach and your teaching style!

[@user-ub9sn7dq3h]

that dirty laughs just after you said"milk starts to come" lol 😂😂

[@KimberleyB]

And the boom chicka wow wow p*rn music 😂

[@sheenasasanlorusso]

I've been making paneer for years and never thought to whizz it up in a blender and add all these! So pleased I found you! I'll try these out 😁

[@natalieshlevich812]

Hi Refika, my daughter and me just made the plain cream cheese, the texture came out so creamy, we couldn't wait, and tried it hot with a slice of toasted whole wheat bread. So good. Thanks a lot for the recipe!

[@danielamorin9874]

Super, super FANTASTIC!

[@drunkenmasterii3250]

For the first time in my life I feel like making cheese is something attainable. merci. I'm going to make some and try one sweet with maple syrup and cranberries. Please make a video on yogourt.

[@refikabirgul9244]

Drunken Master II 😘

[@Svin4y]

I love cooks who know what they are talking about and understand food chemistry! Your home is wonderful too!

[@Refika]

Thank you sooo much..

[@loveit7484]

Love this!

[@Doc_Tom]

Refika, thank you so much for your videos. I have recently moved from Germany to a rural town in ethiopia. There is hardly anything I can buy here, therefore I need to make most things from scratch and unlike many other cooking videos on KZbin, where they use all those fancy ingredients I cannot buy anywhere in ethiopia, your recipes are simple and don't require much. So thank you again, for giving me the possibility to eat, what I am used to from Europe :)!!

[@Refika]

I am so so glad to hear this! I am so glad that the recipes are helpful 😍

[@brendazenteno7455]

I would call it a cream cheese "log". I love this! Thanks Refika - from Los Angeles.

[@moho1404]

The leftover hot water is called "Whey" wich is very nutritious...🤫

[@hifzaasad3462]

Mo Ho what to do with whey?

[@ashaparveen2611]

@@hifzaasad3462 3:09

[@helenjones4550]

Make ricotta from the whey. Just heat and add an acid. Lots of recipes out there in KZbin. Use the whey in bread making. Add the cream soups. Never toss it out! ❤️ love the channel ❤️

[@duanesmith2105]

Curds and whey

[@annwhite1]

@@hifzaasad3462 use as a water substitute for bread or pastry making.

[@paidamudzamba8274]

Love your recipes. Thanks

[@shuermarvin577]

Yum yum yum. Thank you

[@Tigermole1]

I really enjoyed this. I liked the more casual style, in particular the interaction with the crew; I think it adds to the idea that it is not just you.

[@refikaninmutfagi]

Thank you so much.. I try to have no filters between us.. hope as a team we can achive it..

[@bantingheaven]

Definitely making my own from now on, cream cheese is so expensive in South Africa

[@Refika]

Definatly do.. so nice

[@BuhleMfeka]

Same here sis! Also I love your page!

[@merlemobjerg9381]

Banting haven. I do dried apricot /nuts, preserved figs/nuts and biltong /garlic. Thanks for the recipe sweet girl. South Africa.

[@saintejeannedarc9460]

Cheese is very expensive in Canada too. All dairy products are. Even our milk is much more expensive than our American cousins. The one saving grace w/ our dairy though is that it's illegal to give that nasty BGH (bovine growth hormone) to cattle here, so our milk and dairy is much nicer.

[@jl.9178]

Brilliant! Thanks for sharing ❤️

[@stberchmans]

Love your creations & YOU!

[@jofellxcite]

I hear the ratatouille dish in the movie came from Turkey. Can you do that for us? Probably with a Refika twist. BTW love the spunky personality. I got directed here from Alex's channel.

[@freakyfurky]

I am Turkish and I have never heard something like that. 🤔 I've done ratatouille couple times but I took the recipe from non-traditional sources. And none of them were saying that it's a Turkish dish as I can remember. We have very similar dishes to ratatouille but I dont think it DIRECTLY belongs to us

[@ugur2444]

@@freakyfurky when i think about it has similar ingredients with türlü and şakşuka

[@Wonderwomanstarlight]

Ratatouille is from Nice, France. 🇫🇷

[@DaniElleBeesBuzz]

I can't believe it's so easy! I'm on it, as soon as I have the ingredients! AND yes, I have subscribed. You're just so talented and beautiful and your English is wonderful :)

[@Refika]

Thank you beauty is in the eye of the beholder.. thank you

[@Thesureleague]

Great one.

[@aprajacobs9758]

LOVE IT AND THANKS FOR SHARING.

[@kushagra7559]

In India we call the this curd from the milk "PANEER" or CHHENA", we make sweets from the mashed one and put the compressed one in gravy

[@sevvalhilalyazar736]

To the lovely person who edited the video: I really apperaciate your editing skills and please keep doing what you're doing!! 💜😂😂

[@GuardianesdelaTierra13]

Thank you so much for sharing!

[@ICHIYOlifestyle]

Thank you for sharing this recipe!!! I love everything you cook!

[@sharmee.hossain]

This is handsdown the best cream cheese recipe on youtube. Thanks and hugs from Bangladesh!

[@Mitul250]

The way she says 'butter' is sooo cute!!!😍

[@asilvers1163]

The way she says "water" too.

[@ofahia]

Thank you so much for the recipe.

[@carlpajabad]

Wow I really love this

[@candoga]

For a person graduated from Robert Collage, it's a vey late decision to have an Eng channel! But as Turkish ppl say "geç olsun güç olmasın bro" :D Btw I didn't know that cream cheese is actually made out of OIL!! :D But 10 stars for the recipe 😍

[@user-od6gm8un5v]

Greetings from a Greek/Cypriot, just subscribed! Your recipes look absolutely delicious and you seem like such a nice lady and a wonderful team! 🤍

[@littlea2]

Thank you for your recipes ❤

[@janinafisher101]

A friend on Canada made this and said it was SO easy. I got to try some and it was delicious! Thanks Refika! I want Bahar's job!

[@AjitJoshi686]

The water left after making the curdled milk is actually having all the whey isolates which is best protein. So everyone into body building should consume it. Bahar in North Indian mountains is Summer the best season in the cold mountains.

[@karanvasudeva5424]

Bahar is spring, not summer, in Hindi/Urdu.

[@AjitJoshi686]

I was going by this पतझड़ सावन बसंत बहार ..

[@shitalkanitkar5995]

@@AjitJoshi686 yes that is spring

[@nargiza0820]

Bahor is spring in Uzbekistan😊

[@AjitJoshi686]

@@nargiza0820 What is Summer in your language?

[@rowenagehl8877]

„This is why you’re thin and I‘m not so“ that’s hilarious and totally the reason why I am not so thin either 😂

[@terezaskitchen382]

Oh Rafika I loooove all what you do thanks

[@ganesankpillay3768]

Wow amazing

[@teesalove2489]

Oh my! Yummo! Its like making paneer cheese. I never knew that it could be creamed this way. So cool. That basil cheese looks amazing.

[@skkserkan]

Great to see the channel is expanding abroad. Wish you all well and hope you can transfer a glimps of the Turkish quisine. Much respect from a Turkish dad living in the Netherlands.

[@leshawnbritish]

Wonderful 😊that's looks so tasty

[@johannajones2114]

Love your videos - so glad I found your channel!