How to make PHILADELPHIA Cream Cheese at Home in Just 5 Minutes !

[@slarson231]

Thanks!

[@MyLockDownRasoi]

Hi slarson231🤗 I am so delighted that you loved my recipes..☺ Thanks a lot for the giving me the motivation to do something more creative..🙏 I'm sure you will like my future videos as well...😊❤

[@c64116]

@@MyLockDownRasoi could you explain to me what PHILADELPHIA!!!!!!!!!! cream cheese is? and why its in all caps? I've never heard of PHILADELPHIA cream cheese. Is it any different than actual cream cheese? or is it just a name of a company and not an actual name for cream cheese? Could you make a tutorial on how to make THE KRAFT HEINZ COMPANY macaroni and cheese? I dont want a tutorial on how to make actual macaroni and cheese, I want a tutorial on how to make THE KRAFT HEINZ COMPANY macaroni and cheese

[@harisatayyaba7730]

@@c64116 I think PHILADELPHIA is the companies name, and their cream cheese is quite popular

[@khushi_Pari]

Yeah it's really delightful yet creamy 2...but I'll try this instead tht...

[@giovannagiustino5139]

​​​@@c64116 Philadelphia is just the brand of the most famous cream cheese in the world and it is a sub-brand (or part of) of the Kraft company. Also, Kraft Mac&Cheese uses a powdered American/processed cheddar/yellow (annatto) cheese, not sure if this channel can replicate a macaroni & cheese with powdered cheese.

[@avm15101990]

You are single handedly demystifying complex products to all of us. As a Chef, I have nothing but gratitude. Thank you for sharing your knowledge.

[@NicanorJorgeJrJorge]

Thanks....hmmm ...😉your word...DEMYSTIFYING...caught me👍

[@WomanTakenBytheWind]

Errr…this is not how cream cheese is made at all. Not even close.

[@LaurelCanyonMojo]

I see more ricotta in my future too! Thanks so much..

[@Lavenderrose73]

​@@WomanTakenBytheWind even if that's true, have you tried it and already know it doesn't taste good?

[@Lavenderrose73]

Anmol Menon have you tried this yet, and know for sure if it would taste good?

[@missychan63]

For those that don't have buttermilk handy, here's four different ways to make it: 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup 1 cup buttermilk = 1 cup plain yogurt 1 cup buttermilk = 1 and ¾ teaspoon cream of tarter + 1 cup of milk I know the cream cheese doesn't have any acid in it but I just wanted to share these easy fix-its so people didn't think they had to run to the store. Thank you for sharing the main recipe with us, I may or may not be a serious cream cheese junkie and this is going to save me a ton of money! (I just realized I might have already left a comment pretty close to this one a while back. If so I apologize. ❤)

[@aaronfowles2075]

Just what I was looking for. We don't have a stock of buttermilk usually on hand as we only have a handful of recipes that ever use it. This was a great substitute! Thank you for sharing!

[@janp7660]

Thank you for sharing this good information!

[@meditationworldknowlege9148]

isn't that better if vinegar is added from the begining instrad of adding that "cream" by cups?

[@calicostarshine]

I buy buttermilk for biscuits then freeze the left over.

[@brigidlaffey7343]

Some of these would equate more to sour cream/milk products I’m thinking. But very well worth the consideration 🙏

[@danielarenno201]

I couldn’t resist making this recipe as soon as I finished watching your video yesterday. It is the closest recipe to Philadelphia cheese and my man said it was better - it also made more than I expected. I make my own butter and and also bread using my sourdough starter so have reserved the whey for that. I will be making this again and again - thank you for sharing🌷

[@davidcardinal9900]

How do you incorporate whey into the sourdough?

[@nilanjasa007]

Is the first thing tastes like chana?

[@TheWestlandgirl]

@@davidcardinal9900 Use the whey liquid for the water.

[@janise.harris2016]

Thank you for Sharing these Different Videos.. Im in U.S.> Hope u have a Happy, Safe New's Day

[@karilynn3535]

are you saying you reserve the whey for the liquid component of your sourdough?

[@BarbaraReynolds_3336]

Thank you, I've made this recipe so many times and it is absolutely flop proof. I don't buy cream cheese, ever! Ive turned it into icing both for cakes and cupcakes, made cheese cakes and just like you, spread it on toast, and is delicious in an omelette. Thank you again for this recipe.

[@sweetcandy-xh5ut]

Plz share your omelette recipe

[@x蘇]

​@@sweetcandy-xh5ut does it really taste like PHILADELPHIA Cream Cheese ? worth the time?

[@xaytana]

"Fresh buttermilk" is going to confuse a lot of people in the US, if not the west in general. Our 'buttermilk' does not derive from butter churning, rather it's commercially cultured milk, or soured or fermented, and the naming exists due to the fact that sour milk means the milk has gone bad; though interestingly most people don't have an issue with products like kefir, so a 'cultured milk' could exist but the antiquity of the naming would make change difficult. In the west we would call this skim milk, as it's 36%, with table cream or coffee cream being 18% to 30%, then half and half or 'creamer' which is half milk and half cream which can vary, with butter itself being ~80% fat content, with fresh or raw milk being around 4%. Though another method is to make skim milk yourself, by whipping the fat solids out of cream, which will also give you butter. This is also not ricotta, this is just fresh cheese. Ricotta is the whey cooked a second time to produce a less fatty and higher protein cheese. The Italian word that the name comes from means to recook. There's a massive difference between the two, ricotta has fine grains while fresh cheese is curds, curds that then become cheeses like mozzarella, queso fresco and queso blanco, paneer, etc., where the west often just calls these cheeses fresh cheese (when pressed as a block or wheel) or curds (when not pressed). If one really wants to be pedantic about ingredient use, especially with the current state of things in many countries, this could be simplified into one ingredient: Cream. All of the milks, cream, and butter used here will derive from just cream itself. Freshly milk fat solids can also be added back into skim to create the varieties of milk, as long as the fat is re-emulsified beforehand. Doing this also combines the two ingredients of milk and skim milk, instead just have a milk of the needed fat percentage and make curds from that, of which your leftover butter and cream (or really, just another 'milk' of a different percentage, though based on the fat content it'll be closer to a butter than a cream) can be added to the curds before blending. Although, inexperienced people could have trouble with this, buttermaking is its own art, plus most people struggle with basic math in the kitchen now that the modern world hands us everything in pre-defined amounts and all you have to do modernly is follow a recipe and measure things with graduated utensils.

[@imahreen2856]

@@xaytana wow! Loved your detailed information! Learned a lot.

[@amyfu2047]

Skim milk wouldn't make it curdle. Your description doesn't make sense.

[@gleemer6191]

In these tough economic times, your lessons are most welcomed, less expenditures. Keep up the great DIY work 👏

[@MyLockDownRasoi]

Thank you! 😃

[@paripandey108]

@@MyLockDownRasoi fresh cream dudh ki cream chalegi mam

[@paripandey108]

@@MyLockDownRasoi kya sach me Philadelphia cream ka taste aayega.

[@charlenebeard4123]

Appreciate your videos Thank you 😊

[@ryotaarai3816]

Less expenditures? The amount I'll spend on 1.5L of milk is enough to buy me 250g of cream cheese. The ingredients in this recipe is more expensive than just buying a block of cream cheese that the recipe will produce 😂

[@Happy1heart48]

I just stumbled upon your channel and so grateful I did! In just a few hours, you have shown how to make so many things that a person can use in everyday life cooking, not to mention helping us all in these tough economic times! So greatly appreciated! 😍🌷💖👍👍

[@cyn7869]

Thank you for putting the subtitles in English on the screen. It helped so much!👍❤️

[@MyLockDownRasoi]

You're welcome ❤️

[@Sun-Soul]

Lovely recipe, thank you! This tastes FAR superior to store bought. I understand the comments saying it's not cost effective. For me, I look at it this way... I make a Christmas Eve lasagne each year. I make my own homemade ricotta cheese for that. It's more time consuming, and much more expensive, but the taste and texture is so superior to anything I buy! That's what makes it extra special to me.❤ So I suppose I'd look at this the same... if I want it to be really special, I'd do this. It is so creamy and good. I truly enjoyed the experience of making and eating this cream cheese.😍

[@rosenia5409]

Great point, thanks for sharing!

[@marie7686]

This does not look very expensive to make. Everyone has milk and butter and salt, just need buttermilk and cream and not alot.

[@Anne--Marie]

And the whey could be used to make bread, adding additional protein!

[@caiusmadison2996]

@@marie7686 precisely, this may be expensive in terms of today and inflation going on, but in terms of the good market times, its prolly the amount you could buy cost wise to the portion of this recipe, yet this recipe will destroy store bought flavor wise and probably texture wise too.

[@cmorrison5466]

The reason store bought cream cheese is cheaper than homemade is because its full of fillers and thickening agents (guar gum, xantham gum, carob bean gum) and some contain skim milk. The ratios are never listed so who knows how much is cheap chemicals? Homemade guarantees you are getting 100% dairy product. Better flavor, better nutrition.

[@susanfarmer22]

My all time favorite cheese! And I can make it myself? A couple years back around the holidays there was a Philadelphia Cream Cheese shortage for several months. I totally would have made it back then. Can't wait to try this! Thank you!

[@ravindradg3042]

Philadelphia Cream Cheese..... Your demo makes it look so simple and that's a fact. I never thought it's so simple and easy to make.So smooth and creamy texture truely fantastic. I tried this on 01/11/22 and the outcome was just terrific 👍. Thank you for sharing this wonderful recepe 😋🌹

[@MyLockDownRasoi]

Hope you enjoy

[@DigheVrushali]

Hi. Thanks for this recipe. I tried it today with good quality full cream milk (not toned) but still it is tasting a bit powdery. What do you think I did wrong? I used the mixer instead of food processor but blended it quite a lot. Let me know if you have any suggestions. Thank you

[@christinathompson1630]

Btw ricotta is made by boiling the whey left over from making cheese (so not what you were showing, which you correctly called curds). Therefore ricotta (the meaning is in the name ‘recooked’ ) is always high in protein and low in fat; cream cream is usually high in fat. Your method for making cream cheese looks really interesting, I look forward to trying it.

[@YeshuaKingMessiah]

So u boil the whey left and then what? What do u add? TY!

[@christinathompson1630]

@@YeshuaKingMessiah I don’t think you add anything. Just the addition of heat makes the whey separate further into ricotta and water. If just heat doesn’t work you can add a little more rennet.

[@YeshuaKingMessiah]

@@christinathompson1630 this recipe doesn’t have rennet in it. How much rennet would u need? How long do u heat the whey for?

[@christinathompson1630]

@@YeshuaKingMessiah sorry, I’m not an expert in cheese making but I live in Italy and have seen how cheese makers of all different cheeses make ricotta from the whey left after the cheese making process.

[@garth56]

@@YeshuaKingMessiah Very little it's like 1/2tsp in 1 litre of water.. Actually the cheese made above before blending it is also made by Indians and it's called paneer. You also can use lemon or vinegar as the method to create the curds but buttermilk seems to give the best curds. Fried paneer with just a little chat masala over it is delicious

[@manuhally]

I am a professional baker, I can't wait to use your recipe, looks delicious! Thanks for sharing!

[@Lavenderrose73]

Bonnie Quam please let me know how it tastes once you have tried it. 😊

[@NateyC214]

If anybody is looking for a more cost-effective but still delicious version of this cream cheese just don't include the ricotta, cream, and butter. Curdle the milk with buttermilk (or just lemon juice), process, and add salt. It's still fantastic and adding the extras makes for a nice luxury every once in a while.

[@Reesee000]

I love your tip sooo much 🥰. I was literally thinking of it ( from a KZbinr who made cream cheese from powdered milk…). You saved me- soo many pounds!!! Thx much

[@PraseenaPrabhakar]

Thank you so much, was wondering if it was possible without the additional butter

[@awrinkleintimeyesterday6067]

do you know how much lemon juice i would need if using for this recipe to replace 1 cup buttermilk?

[@vannotenc]

@@awrinkleintimeyesterday6067 Look at your milk ...... when it starts to curdle. You can also use apple cider vinager.

[@vannotenc]

When you have raw milk you take some cream of the top. With this cream you can make your butter and you will have buttermilk for the next load 😃

[@kalyaniiyer8458]

I love the way you make complex ingredients/recipes in a simple effortless manner. Absolutely love your knowledge about food. You are highly talented and I pray your talent gets noticed widely. Is ricotta same as paneer (cottage cheese)? Because, the initial method of making ricotta is similar to paneer in this video. Can you explain the difference between them?

[@shitalkanitkar5995]

The original ricotta is made from whey that remains after making mozzarella cheese.

[@faizz9035]

My lockdown rasoi should think about making a video on ricotta cheese using the leftover whey solution. So all of us can benefit from the whey solution leftover and use the by product effectively

[@craftypam9992]

A fascinating video. But here in the UK, especially with gas and electricity prices so high, and having to buy the milk, buttermilk and the cream in quantities so much greater than needed, I'm sure it's cheaper to buy the cheese ready made. The official Philadelphia brand might possibly be more expensive, but we have lots of choices of other brands. However, the comments suggest that I should definitely watch more of your videos!

[@LunaBlitz]

And if I understood the video correctly, it only lasts a week? :( be fun to do it just to try it, but I'd still just buy a tub of the store stuff when on sale

[@teresaames7902]

Uh the point was you could make it if you had to yeah it’s easier to buy it duh!

[@cynthiaamitrano8915]

@@LunaBlitz if you’re in a pinch and have the ingredients on hand, by all means, go for it. I’m going to try it just because I want to compare taste. It isn’t cost effective at all.

[@norkmork9955]

@Docteur Dream in Australia 2L milk $3, 300 ml butter milk $3, 300ml cream $2, butter 250g $5 (these are the smallest quantities available of these ingredients) and this is cheap quality ingredients - double for good stuff

[@catlinhollow]

Exactly what I was thinking. Philly cream cheese goes on sale 2 for $5 every few weeks here.

[@adyfab]

Your recipes are amazing.. you should have atleast 2 million subscribers.. authentic fan of her creativity and with such ease difficult cheeses and what not can be made.. love your channel.. you will be blessed with lot of success.. Keep up the good work.

[@ShortThoughts99]

Thank you from Fiji 🇫🇯 I made this and it turned out excellent. I even used Full cream UHT milk; the curdles are smaller but end result was tasty and very cost effective.

[@MyLockDownRasoi]

Thank you so much for your comment from Fiji! I'm thrilled to hear that you tried the recipe and that it turned out excellent. 😊❤️

[@scrane5500]

Looks good! Will try this with some plant-based milk--i need to avoid all the estrogen in dairy as I have a family history of breast cancer. Thanks for posting

[@smith452011]

I am from near Frankenmuth, Michigan and LORDY! THIS IS AMAZING!!! THANK YOU!!! I made a cheese ball from this recipe and everyone RAVED how FRESH IT WAS!!!! LOVE IT💕💕💕💕💕

[@badassmother1426]

Did you use this exact recipe? I'd like to try it. Philadelphia Cream Cheese is putting Guar gum in theirs now. I knew my taste buds weren't lying when I tasted it and it wasn't as rich and delish as I remembered.

[@chrisde28]

Really appreciate the effort and talents you exhibit in all your recipes 👌🏿👌🏿👌🏿👌🏿

[@GolDreadLocks]

This is THE BEST recipe that I have seen for homemade cream cheese! It is simple, affordable, quick, and it has all fresh/natural ingredients! The texture looks beautiful! I don't think it will last a week in my fridge, though! LOL! Thank you!

[@pstill9618]

There Is a solution to that problem. Make a bigger batch and place the completed cream cheese into two containers to refridgerate. Hide the 2nd one in the back of the 'fridge for later in the week. :)

[@sapienciaalvares3070]

Hmmm So 1.5 litres of milk,boil on high,keep stirring 1 cup butter milk As milk curdles,strain put in a blender add 2 tbsp butter,2 tbsp fresh cream,salt per taste Store in fridge. Same recipe as others only difference is butter milk is used to curdle up the milk instead of vinegar or lime. Got to try this First got to make buttermilk

[@ignotaanimus7804]

Thank for explaining what buttermilk is and giving another solution!! Can this be made from goat milk?

[@alfs9094]

Thanks for the easy recipe. Looks perfect to me and I'm eager to try it. But I do have a question in mind and would be happy if you could answer it for me. After blending is the cheese ready to be consumed immediately or do we have to refrigerate it for a week to cure and then consume? Please clarify and the shelf life of this is 1 week right? Also, could you tell me whether it is a good idea to freeze all types of cheese or just refrigeration is required?

[@DawgzMom]

I believe she meant you could store it in the fridge for up to 7 days, although I think it would last longer. As a rule, don’t freeze dairy products, the texture will change and soft cheese can separate or get watery

[@Gutslinger]

If it's anything like homemade butter, I read that homemade butter will last a week in the fridge before going sour. Unless you thoroughly rinse all of the buttermilk out of the butter in cold water, it can last up to 2-3 weeks. I'm sure the same logic applies to this cheese. Since, I'm assuming, you can't thoroughly rinse the milk out, it will only last a week before going sour.

[@alfs9094]

@@Gutslinger thank you

[@pat4005]

Real butter is at least 80% butterfat (in the US). Salted butter can easily stay refrigerated for a few weeks or longer and not go bad but of course it could possibly taste stale if the package was opened. Even salted butter (salt acts like a preservative), will last a week outside the fridge at room temperature. (So not melty or mushy do to a warm room). Animal fats have long been used to preserve foods as long as they were kept in cool conditions and sealed off from air.

[@elhamartwork5003]

Looks easy, I'll try it in Shaa Allah, thanks for sharing with us, greeting from Egypt ❤️

[@hangin-in-thereawesome4245]

Looks great! Almost like making cottage cheese! My mother would make it, put it in cheese cloth bag and hang it on the clothes line in the summer! I'm in northwest Missouri!

[@Reesee000]

Hey Missouri! ❤

[@nomthandazocharles8618]

Considering how expensive cheese in South Africa, I'll be making my own from now on thank you so much for your videos i cannot wait to try this recipe Tommorow so i can make cheesecake on Sunday ❤❤

[@sseg1991]

Love the recipe, just made it with grassfed butter and it turned out amazing!! Thank you!

[@kellyw.1779]

How amazing and fairly simple. I just love cream cheese plus the flavoring possibilities are endless. Adding chives, garlic or sun dried tomatoes...or all three! Hee hee ; ) Big ((Hugs)) from Texas!🤗

[@volcanerd36]

Hello, watching from Japan. They don't sell buttermilk here but I make ricotta with lemon juice and I think adding butter and cream is a good idea!

[@Likeameliaa]

If u read when she brings out the buttermilk she said u can use yogurt & water mixed together

[@volcanerd36]

@@Likeameliaa Thanks!

[@MyLockDownRasoi]

kzbin.info/www/bejne/sGmmoWqlnp13n6s

[@RPrice_OG]

This is so cool. I have made ricotta before but never knew I was so close to having cream cheese. Thanks.

[@MsK-xm7vw]

A I live on a farm in Rockyview County in the foothills of the Canadian Rocky Mountains. I have always made homemade butter, ricotta, mozzarella, and cream cheese; but this recipe is so much better than mine. A heads up to people who don’t have access to fresh milk; a number of farmers will now allow people to buy a share in a dairy cow, so you can have access to whole unprocessed milk year round.

[@tokoherbalsurabaya9588]

GREETINGS FROM INDONESIA 🇮🇩🇮🇩🇮🇩 I just made your recipe, and it turns out very well, the taste is so good. I think I know why you choose using yogurt as the coagulant for this cheese type. You can achieve The bitterness from culture and rennet that you skip from yogurt. Very clever, high respect 🙏🏻 Good Job. #payitforward

[@wendy833]

Now we need to see it become a cheesecake! It looks delicious.

[@missmayflower]

No, I’m tired from all the work just to produce the tub of cheese. There’s already enough cleanup to do.

[@areejanwer7225]

@@missmayflower i just made it n same here ;-; the mess ive created xD

[@user-22-]

Lol that’s ALL I can think about when seeing this❣️

[@myishacherry7242]

@@areejanwer7225 Your profile pic 🤣💞💜💜💜💜💜💜

[@jaredpatterson1701]

32 oz, softened plain cream cheese 4 large eggs ¾ cup, white granulated sugar 4 oz, heavy whipping cream (1/4 cup) ¼ cup cocoa powder 1 tsp vanilla extract 1 cup, sour cream ½ cup, mini chocolate chips Crust: Chocolate (oreo) cookies, cream/icing removed and crushed fine as desired Melted butter (1/2 stick or 2 oz, as needed) It's my recipe for a triple chocolate cheesecake ✌️ bake it in a Water bath @ 275 for 1 hour, 15 mins

[@angelalake200]

Strange that our culture has forgotten the simplest things. Bound to grocery stores. Thank you for reminding us, it’s easy.

[@MACTackleBox]

This is sooooo helpful!! I dont care to buy cream cheese as it has a lot of chemicals and things like "Guar Gum". This is so natural and straight forward. Thank you!! 😊😊😊

[@MyLockDownRasoi]

You're welcome ❤️ Try it, hope you enjoy

[@jacqualineavery9246]

I’ve just made this recipe, it took me 1/2 an hour from beginning to end. I had to make my own buttermilk first prior to making the recipe for the cream cheese. The consistency of the curd was different to the video clip, mine was not as chunky. It took quite a while for the curd to develop so I added additional white vinegar which helped the process…The final product is reasonably tasty and has a thinner consistency than the Philly cream cheese…I may give it another try but easier to buy from the supermarket.

[@rashmeetnagi3670]

Everytime I watch any video of yours, I am left in awe of the recipes you share. Simply awesome. Great efforts and superb recipes. You are definitely blessed.

[@meenakshisean]

Thankyou for sharing your knowledge with us. Request you to give the exact measured recipe for Buttermilk. Another request please also teach us healthy whole wheat flour, multigrain flour breads and kulchas .No maida, no sugar. Thankyou

[@MyLockDownRasoi]

Thanks Meenakshi for this suggestion.. I will definitely try 😊❤

[@meenakshisean]

@@MyLockDownRasoi I appreciate your positive response. How did you make Buttermilk?

[@praneethasreenivas7386]

@@meenakshisean I'm not sure about butter milk but if u want to make it u can substitute it with viniger or lemon juice They will do the work

[@meenakshisean]

@@praneethasreenivas7386 Thankyou

[@VC_27]

Excellent tutorial. At the 1:58 mark, it is not Ricotta but more like Farmers Cheese. Ricotta translates to 'twice cooked' and is extracted from the whey that has strained out after the first cheese has been extracted. Sorry for nitpicking, but I take my cheese very seriously 😊.

[@teresaellis6666]

Sorry for showing my ignorance but does that mean that the whey that comes off this could then be used to make ricotta? So like 2 products from one?

[@salwamohammed9380]

I always wanted to make homemade cheese but I thought the process is too complex. You make it look soooo easy, will surely make this very soon.

[@Reesee000]

So fun. Try making nut cheeses too, I had fun with that-

[@TunTuni25]

OMG As an AVID PHILADELPHIA Cheese Lover OR ANY CHEESE that my pocket would allow....this is one by far ONE of THEE BEST CREAM CHEESE RECIPES hands Down👌👍 Thank you so much for this gift & God bless 🌹

[@agnelodsouza6194]

I am from🇮🇳 India, I made this cream cheese and it's become very delicious😋 thank you🙏❤🌹

[@MyLockDownRasoi]

I delighted to hear that 😊 Well done you. Thank you for sharing

[@brinta19]

Watching your Wonnnnnnderful videos from Houston TX - USA. Thankyou for them. I am mossst grateful 🙏🏼

[@palakjain8561]

Thanku for making our life healthier and tastier simultaneously.... Waiting for more such amazing recipes.. And lots of love to u❤

[@sz6557]

Thanks. Just wanted to say that I tried making this and although it was easy, I didn't feel like it tasted like Philadelphia style cream cheese. It didn't have the slight tanginess that cream cheese has and was a little grainy and idk chalky tasting despite processing for quite a while to make smooth.

[@YeshuaKingMessiah]

Tanginess comes from fermenting awhile, before chilling.

[@shaynelahmed6323]

Just add a small cup of youghurt or cream with vinegar/ lemon. You will get the 'tastier' type of Philadelphia cream

[@cynthiakeller5954]

@@shaynelahmed6323 So do you use yogurt in place of the buttermilk? I don't keep buttermilk around but always have plain yogurt. Just had some tonight with banana, cinnamon and dried oats for muscle cramps.

[@shaynelahmed6323]

@@cynthiakeller5954 yes. Yoghurt not buttermilk, and vinegar or lemon to make it curdle. Vvinegar gives it a tang like Greek yoghurt.

[@mellie4174]

It won't. Cream cheese is a real FERMENTED cheese product. There's no fermentation in this recipe.

[@raquelitaregondola8129]

Thank you for sharing I really really Love cream cheese now I will do It myself God bless.

[@Housesparkler]

I live on a small island on the west coast of Canada. I mill my own flour do everything from scratch and make ricotta cheese too. I love this recipe it’s very much like Philadelphia cream cheese.

[@yaowsers77]

This was amazing! I never knew it was so simple to make. Haha this world have come in handy for all the bagel shops when there was a cream cheese shortage.

[@sallygreen3272]

This looks amazing. However, I don't have buttermilk where I am, so is there any substitute for it?

[@wardrobelion]

Lemon juice or vinegar

[@modestabenceviciene423]

Buttermilk naturaly creates creamy consistency curd. I guess you won`t get the same effect with lemon or vinegar.

[@rubyyshaikh]

You can make your own buttermilk by mixing 1 part curd and 3 part water

[@DizzLexic]

It says right in the video you can use 1 part yogurt to 3 parts water as a substitute.

[@brendawebb3231]

You can get powdered buttermilk in the baking isle. Just add water. That way I can make what I need and no left overs.

[@CKotaGo7]

That looks so smooth and creamy. If it's half as delicious as it looks it's worth the effort to say, "I made that".

[@AtlantaHospiceRN]

Georgia, usa. Local grocery store had milk marked down to $1.99/gallon 💗. Subscribed

[@MsKariSmith]

This is the one for me...thank you from Canada!

[@chrystastuckless]

I'm also from Canada and was wondering if you used homo milk? I don't have access to fresh cow milk but I'd love to try this.

[@Housesparkler]

Me too.

[@Housesparkler]

@@chrystastucklesssame. Homogenized works too.

[@NellsCRIMPiTs]

Love this! I made cream cheese with vinegar once, but guessing this would taste even better 👌

[@debbieolin8153]

But the buttermilk is acidic so it takes the place of vinegar

[@NellsCRIMPiTs]

@@debbieolin8153 yea I worked that out

[@user-oe7gc5py4c]

Phil CC used to be 99 cents, now $5.00! Now I can make cheesecake with your recipe.

[@user-jy3zl2vp4b]

💯. And they should be ashamed at price-gouging us like that!

[@nadiaarnold6901]

Thank you , thank you , thank you. It's amazing! Thick and creamy 😍😍

[@crystalseed.422.4]

Thank-you so much I’ve been slowly learning to make yogurt ricotta cheese mozzarella and now cream cheese thank-you so much ❤️❤️❤️

[@MyLockDownRasoi]

You are so welcome!❤️ Hope you enjoy

[@lindaboone7579]

Do you store it in the fridge for 1 week before you use it? How long can you keep it in the fridge? Thanks so much for the recipe I can't wait to make it.

[@meghakothari8699]

in one word amazing! I have tried your processed cheese and cheese slice recipes and it's perfect. can you please upload recipes for yeast free bread and Ladi pav, if possible thank you

[@aprilarmijo6967]

That looks absolutely delicious 😋

[@ribakhan9485]

You literally deserve 1 million Subscribers 🤗🤗🤗

[@MyLockDownRasoi]

thank you

[@ggburg8118]

I CANT WAIT TO TRY THIS RECIPE. IT LOOKS WONDERFUL. I WANT TO PUT MINCED VEGIES, CARROT, PEPPERS, MAYBE SMALL AMOUNT OF ONION ETC. WOULD THIS EFFECT THE LIQUID CONTENT? Should I lighten a very small amount, of liquid put in? Thank you!

[@AlbertoAlexanderRodriguez]

I've just made it using your recipe. It's in the fridge right now... can't wait 1 week to try it.

[@jocyleenfernandes578]

U must take part in Master chef. U r very talented.

[@anthony_4570]

Dont take this the wrong way but because of those programs the people around the world have become fat and lazy they no longer possess the knowledge to do these mostly simple things in life all because of the idiot box The world would be in a better place if people started to become selfsufficent and not rely on uber eats

[@edoardo2]

Please don't. Cooking can be something else from sick and pointless competition and getting insults from some pseudo guru

[@hallu_gia]

Looks easy! Am gonna give it a try soon. Thanks for sharing the recipe.. ❤️ frm Malaysia

[@MyLockDownRasoi]

Hope you enjoy

[@fabihasukonna4605]

Can we use it in red velvet?? Btw I am from Bangladesh 😊

[@MyLockDownRasoi]

Yes Definitely 😊 Thanks for watching ❤😊

[@davidwootton683]

I am going to have to try this. Many thanks, and greetings from Africa.

[@WhatsInAName222]

Amazing! I didn’t know it was this easy. Thanks for sharing. We make paneer every week. Only a slight modification to that recipe.

[@abcxyz8116]

What is “full cream milk”? Whole milk?

[@MyLockDownRasoi]

Hi Abc, Yes Full Cream Milk Means whole milk (full fat, not low fat)

[@abcxyz8116]

@@MyLockDownRasoi thanks!

[@harisinganamala858]

Your Are Just Great, Simply Awesome! I've no words to describe you. Are you a Goddess in person on this earth. My Humble Pranams. You are revealing the most secrets recipe of Billion Dollar Industry. And what for, for humanity... My Salute unto you.

[@MyLockDownRasoi]

Thank you so much 😀

[@shawnt5272]

Here's the recipe for those of you like me that don't have a way to follow along with a video while you cook something. 6 C Whole Milk 1 C Buttermilk *** 2 T Unsalted butter 2 T Heavy Cream 1/2 t salt *** To make 1 cup buttermilk: Add 1 T of lemon juice in a 1 cup measuring cup, and top off with whole milk and stir. 1) Heat milk on high heat, stirring constantly, until boiling, 2) Reduce the heat to low, and add the buttermilk, a 1/4 C at a time. 3) Continue to stir until you see that the curds have separated from the whey. 4) Using a fine mesh sieve, drain the whey off, and press the curds in the sieve to remove any trapped pockets of whey. 5) Immediately (while still warm), add the drained curds to a food processor. Add the butter, heavy cream and salt, and blend until smooth.

[@desertrat7634]

Great video. I'll be fine this soon as i get another half gallon of milk. But it's not water that separates out. It's the whey.

[@katievdbshsh757]

That is amazing!!! I really like this videos- thank you for sharing. I will be making this soon. Just ran across your videos for first time, I will be checking out all your old videos as well as new ones. God bless you from grandma Katie in Oregon

[@justamags]

I feel like I may be missing something here... Your recipe looks amazing, but when I tried to make it tonight I had a lot of problems. I used fresh, raw milk and fresh cultured buttermilk (Edit for clarification: I tried both homemade cultured buttermilk and buttermilk I used from churning my own butter using raw, fresh cream) , and it would not curdle into ricotta. I finally added some acid to it to get it to curdle, and proceeded with the recipe. The consistency looks very much like yours, but it tastes just like blended ricotta you'd use in lasagna. I tried to add cultured cream to it thinking maybe that'd give it the "tang" , and still tastes like blended ricotta. If anyone has any advice or has made this before, please let me know! I hate wasting fresh milk and cream 🥺

[@justamags]

@@geoffreykeane4072 I used raw milk, churned my own butter, and used that liquid. I tried it with my cultured buttermilk I make myself from my raw milk too without luck.

[@justamags]

@@geoffreykeane4072 Nothing was store bought.

[@geoffreykeane4072]

@@justamags I think you’ve certainly done as much as anyone can do. Of course we can’t taste the posters cheese so maybe it just looks right but doesn’t taste right.

[@pallavisharma8773]

The main confusion is regarding buttermilk as understood by westerners and that by Indians. Buttermilk made from churning cream and removing butter does not have the tangyness required to curdle milk. Instead you have to churn yogurt and remove butter (or just use diluted yogurt). Alternatively you can made cultured buttermilk by making yogurt out of the buttermilk got from churning cream (more effort). Just use diluted yogurt.

[@christineb8148]

Did you use cream or milk for the main body of the recipe? The fat content needs to be sufficiently high for it to make this kind of cheese.

[@awrinkleintimeyesterday6067]

Does commercially sold pasteurized homogenized milk work? Or have to be fresh from farm?

[@bushrakhan9329]

Love ur recepie.from PAKISTAN

[@phungleuyen7123]

Thank you so much for the recipe. If i didn't have buttermilk so i could use 3/4 cup water + 1/4 cup yogurt like you said in video.

[@yes12337]

Wow, I can't believe it's this simple. Philadelphia type cheeses are expensive in my country and that's why I avoid baking NY cheesecake. I must definitely try your method. Thank you!

[@Denise-n2x]

That easy ! I never knew. I like cream cheese from time to time its nice to be able to make it myself. I love the music and written words Thank you so much for sharing. I'm watching from the South of the United States.

[@nfmeyer1352]

Thank you! I have a couple questions though... -When you say "Full Fat Milk," would it work using Whole Milk which I believe is 3.5% or 4% milkfat? -Does it matter if the milk i use has been pasteurized. Lastly, will this cream cheese work for making cheesecake? Thank you again for sharing your recipe!

[@t-technews]

Awesome. Thank you for showing us how. From the Rocky Mountains USA.

[@evelyntaylor4470]

It's looks good. Is full milk, the same as whole milk?, is cream whipping ceam?

[@TheGeekHide]

Hi Thankyou so much for the recipe, can I use lemon or vinegar for making curd instead of butter milk?

[@Easy-Cooking]

Very interesting and helpful! Looks delicious and beautiful! Thank you very much for sharing! 👍👍👍

[@MyLockDownRasoi]

I glad you like it

[@kennapace3869]

Thank you for your time. I love cream cheese. My problem with the recipe is that I can't find buttermilk anywhere. Is there a way to make it?

[@MyLockDownRasoi]

Hi Kenna Don't worry, for buttermilk watch this video 👇 kzbin.info/www/bejne/sGmmoWqlnp13n6s

[@nancytanguay3178]

I'm from Connecticut, USA. I can't wait to try this!

[@MyLockDownRasoi]

Hope you enjoy

[@leisa1495]

What if you don’t have fresh cream in the house? Can it be left out? Or is there a substitute? Thank you for this video! Cream cheese is very hard to find now.

[@pramilaverma2618]

Thanks a lot you are doing a great job by sharing your knowledge with the people. God bless you.

[@avrilmartin1520]

From South Africa. Thanks for the delicious recipe

[@TheBaroness]

Thank you for your incredible recipe for one of my very favorite foods!

[@MyLockDownRasoi]

Hope you enjoy❤️

[@rickskeptical]

From central Texas here, Having made homemade cottage cheese, I am anxious to try this. Thank you.

[@DownButNotOutYet]

Good afternoon, thank you so much for sharing this recipe is worth so much and it's fresh!! Our cream cheese is so expensive you cannot afford it anymore. This will bring back the good times at the tea table. Thank you for the recipe, easy ingredients. Many blessings. ❤

[@gigishepherd.lgmshepherd1977]

Great recipe . I'm in the state of Oklahoma, USA 🇺🇲 Thanks

[@jpsilverplaylists]

Looks good, will try it and let you know! I'm in South Africa.

[@denisecarnes5456]

I am from Australia. Thank you for posting this recipe am looking forward to trying.

[@janiecelang2558]

Thanks for helping me. Often can't cream cheese. You're a blessing.

[@lotfimhd1983]

I am from Algeria and l am very happy to see you thanks for you