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 🥰

[@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 💓

[@imhigh0013]

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

[@paulaliberty2082]

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

[@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

[@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

[@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." 🪵

[@mariamacias5399]

Finally tried it! Amazing and so easy. Can’t wait to try the basil and walnut next. Enjoy watching your channel, love everyone’s energy and humor.

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....

[@mmtalii]

Listening practice+Refika+Yemek Allahım kumpanyaya bakar mısın.

[@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.

[@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.

[@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. (:

[@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.

[@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!

[@jennychinchilla3986]

Refika , I enjoy thoroughly all your recipes. Not only they look delicious, but love all the information you provide, you are a delight to watch and love the interactions with your crew. It is like cooking with your family!! You really make me love cooking again.Thanks!!

[@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!!

[@miyawakiri]

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

[@illyriumus2938]

I am in love with your channel! Your joyous personality, but also the stories you share while cooking, makes me feel as if I am really eating that food! I must try this recipe!

[@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!

[@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]

❤️

[@yasamhoca4919]

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

[@jorgtb7265]

I‘m actually going to fall in love with your recipes … we tried it today and it’s incredible easy and so delicious…wow!

[@michelesoto5919]

Awesome, can wait to make my own. I was draining my yogurt in a yogurt drainer to make mine. The process is similar to how I’m making fresh Ricotta however with more lemon & whipped after the curd stage. Awesome!! I’m loving your vegetarian recipes and sense of humor!! 😍

[@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.

[@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

[@novamalonda1793]

Omg you make it so simple ... some video's make it little bit complicated but you make it simple as it a cream cheese... i love it so much thank youuuuuu

[@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.

[@BartKevelham]

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

[@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

[@sstarkey1695]

I just love this woman. Love her recipes, and she makes me smile. Watching this channel brings happiness to my day! Thank you!

[@s2a1ha1j2a]

"For us, for our children, for our loved ones"! Thank you again.

[@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...

[@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

[@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!

[@savinginnyc4765]

That looks amazing. I found your channel yesterday and I already want to make everything ❤️🙏🏼

[@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!

[@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

[@RSJodha]

Love the simplicity and beauty of your cooking info🙂

[@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?:)

[@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".

[@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..

[@maryamuah4510]

You're such a joy to watch and listen to. Thank you. 😊

[@michauxmitchell7701]

Thank you so much for this recipe!! I made it yesterday using one half gallon of whole milk (US). I kept 1/3 plain. For the other 2/3 I crushed some roasted pepitas, finely chopped some kitchen-window basil (winter-time now) and mixed in cream cheese. I had both this morning on my jalapeno-cheddar artisan bread toast. Marvelous!! I have already shared the link to the video today. Also, thank you Bahar for all of the mint mentions throughout videos. My kitchen-window mint is in need of some TLC, looks like Charlie Brown Christmas Tree (worth googling for the reference :) Once rejuvenated I will try cream cheese recipe with the mint and crushed hazelnuts. Thank you again and LOVE the history stories and segments!!

[@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 😁

[@kaptanemresahin]

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

[@triciaoakley13]

Love your delivery, a pleasure to watch, I’ll be tuning in again 💖

[@charlottefox4775]

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

[@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 😊

[@brendazenteno7455]

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

[@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!! 😋😊

[@Linda-sv9te]

Refika I'm so glad my desire to learn more about Turkish culture brought me to your channel. I'm learning so much and I subscribed both for that and your personality and nice team !

[@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 ❤

[@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.

[@chintaamadoru2015]

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

[@kerryknafo]

I'm binge watching! I absolutely love your channel, my husband is Israeli so he is going to love these recipes!

[@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..

[@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!

[@hema_raghu]

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 😀😀😀😀

[@tmpnash]

You are a joy to watch. I’ve only seen two of your videos so far and you make me happy! I made yogurt for the first time yesterday and am already in the process of making labneh. Next up will be your cream cheese! I can’t wait to make homemade bagels now!

[@andreavantzet1962]

Ooooh you have made it so much easier! Thanks for this.

[@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✌

[@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!

[@rosarypeiris9790]

I tried this and the cream cheese came out really well. I added avocado oil & a few drops of garlic oil with salt and pepper to taste. A family hit :) . Thank you!

[@v3708]

THANK YOU SO MUCH!! i haven't bought cream cheese for years too pricey and now I can make my own. Thank you Rafika may God bless you abundantly for sharing. Can't wait to have some 🤩🇿🇦

[@user-ub9sn7dq3h]

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

[@KimberleyB]

And the boom chicka wow wow p*rn music 😂

[@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.

[@myriamvaags6208]

Wonderful recipe, can't wait to try it! In fact I am getting addicted to watching your videos, so inspiring! In France you call this shape of cheese a buche, like a log for the fire. It's used mainly for goats cheese. Keep them coming, you're great!

[@kathytraber3622]

This is the second time I’ve watched this video, I’m definitely going to try this time! Thanks for the great lesson!

[@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 😘

[@laurablair26]

This is the first one I have seen and you make it look so simple going to try this thank you

[@randyclary8635]

We call the shape you made of the Basil & Walnut cheese a "cheese log" Love all you post. Thanks for being here for us!!!

[@cs4887]

Mind blown! It looks so easy!

[@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.

[@Mitul250]

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

[@asilvers1163]

The way she says "water" too.

[@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.

[@liz42.]

I love your cheese videos - it's been such a help as a homesteader trying to make raw milk cheese. You're my favorite cheesemaker!

[@hacerbilmemkim5669]

When she said "ohhh", suddenly the video became Turkish 😄

[@panuntukan]

just add "la laaaa" and it becomes French ah ah

[@Lara-ld2fj]

@Esra Bilmemkim soyadın gerçek mi

[@jetfromholland9638]

A whole new world is opening up te me! Thanks, Refika. I will try the one with the basil.

[@sookyungbyun2335]

thank you .I made a cheese myself. So excited.

[@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?

[@leylaada4248]

Great recipe for people who don’t like store-bought cream cheeses 👍🏻 definitely give a go

[@CaptainJabari]

I love cream cheese, thanks for the wonderful ideas I can make to put on my bagels

[@rachelfriedman3609]

So glad I stumbled onto your channel. I love your cooking and overall attitude and disposition. Thank you!

[@brianhudson7822]

OMG, LOVE YOU REFIKA! I LOVE YOUR CHANNEL AND VIDEOS. SO HAPPY I FOUND YOU!

[@a.glushchenko]

Inspired by your enthusiasm, immediately repeat 2 of your creams. It turned out great. thanks

[@laurenarmstrong566]

I just discovered you tonight when I was looking for recipes on homemade cream cheese and yours is by far the best I’ve seen! I LOVE your vibe and how you run your kitchen during your videos. Super informative and authentic! Subscribing and attempting this myself for the holidays ♥️

[@miahyde5772]

Texture looks amazing!

[@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 😍

[@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.

[@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”

[@singingmusicmel]

I am planting basil this week! When it is ready I'll make this yummy cheese!!

[@HannaARTzink]

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

[@cristelahernandez7488]

I’m definitely going to try all this recipes that seems delicious and that I haven’t eaten before and I know I’m gonna like very much 😋😋😋

[@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 😂

[@krisalasky6897]

This was so informative that I had to subscribe. Can't wait to see what else she whips up. Thanks for sharing xxxx

[@diananoonen2262]

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

[@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

[@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! 🤍

[@sevimosman9163]

I am soooo in love with you, your recipes and crew. I am a Turkish Cypriot lady and do a lot of cooking but I still learn something new from watching your videos. Keep up the good work. ❤️❤️

[@samanthabotha3456]

I love this! Yay I'm going to make cream cheese!!!