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

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Happy New Year! Let's make some homemade cream cheese and see if it tastes like the real deal. 🙌🏻
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Videos I watched for inspiration:
Bigger Bolder Baking : • How to Make Cream Chee...
Rafika's Kitchen: • How to Make Your Own C...
Homemade Mozzarella: • DIY MOZZARELLA Cheese ...
Brown Whey Cheese: • Homemade BROWN CHEESE ...
Homemade Mozzarella From Dry Milk Powder: • How to Make Mozzarella...
This video is NOT sponsored. Happy New Year! 🥳
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Chapters:
00:00 Intro
00:56 My reasons for making homemade cream cheese
2:33 Starting the recipe
2:45 Adding and heating milk
5:08 Adding lemon juice
6:05 Straining curds
6:38 Adding salt
6:42 Creaming in food processor
7:15 Adding butter
9:09 Taste test - Philadelphia vs. homemade
Disclaimer:
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Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Time to toast the other half of my 🥯."

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Опубликовано:

14 июн 2024

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Комментарии : 1 тыс.

@chrisserrific 2 года назад

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

@skeetsmcgrew3282 2 года назад

Idk if "hard to find" is the same as "hard times."

@peepslostsheep 2 года назад

@@skeetsmcgrew3282 Of course it is. Otherwise, previous 'hard times' recipes she made, wouldn't be hard times. As they were made due to scarcity.

@justhereforthevideos2798 2 года назад

@@skeetsmcgrew3282 hard times aren't just about financial woes. Those old recipes were very much influenced by food scarcity.

@polkadot1963 2 года назад

THIS is an EPIC observation :)

@almccormick85 2 года назад

Woah! I love that!

@alltheday 2 года назад

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

@emmymade 2 года назад

😊😊😊 Happy New Year!

@summerf3022 2 года назад

Soooooo true!

@thesinglemomsummit2618 2 года назад

Couldn't agree more!

@Clairevoyante 2 года назад

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

@hislivelystone 2 года назад

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

@Clairevoyante 2 года назад

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

@pheart2381 2 года назад

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

@CryingRaven 2 года назад

Great to know!

@HappyKitchenRecipes2021 2 года назад

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

@elliemayormaynot 2 года назад

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

@TuffEnuffIII 2 года назад

What was the measurements of the recipe?

@melaniekeeling7462 2 года назад

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

@jhowardsupporter 2 года назад

Sounds like fun

@notmyselfusee 2 года назад

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

@ayamatsuiaya 2 года назад

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

@WhatWeEatTonight 2 года назад

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

@Clairevoyante 2 года назад

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

@cindland 2 года назад

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

@seshenofthenile2363 2 года назад

Sour cream

@MrsBrit1 2 года назад

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

@Clairevoyante 2 года назад

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

@akiuehi 2 года назад

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

@emmymade 2 года назад

Thanks and Happy New Year to you!

@amandasabo139 2 года назад

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

@dizzy.dandelion 2 года назад

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

@davemottern4196 2 года назад

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

@madigan1323 2 года назад

Yeah I liked it too!

@ginkgobilobatree 2 года назад

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

@khills 2 года назад

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

@colleennikstenas4921 2 года назад

Cool, thanks!

@RestingBitchface7 2 года назад

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

@BonBonToro 2 года назад

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

@Sully365 2 года назад

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

@RobbertNyhan 2 года назад

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

@shamelasukhraj4368 2 года назад

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

@stellajean3020 2 года назад

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

@shamelasukhraj4368 2 года назад

@@stellajean3020 White vinegar

@stellajean3020 2 года назад

@@shamelasukhraj4368 Thanks so much for your quick reply!

@shamelasukhraj4368 2 года назад

@@stellajean3020 You are very welcome.

@kathleenbolanos 2 года назад

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

@IDontWantThisStupidHandle 2 года назад

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

@ITSONLYMEWATCHING 2 года назад

Yum!

@ryanwoolsey6972 2 года назад

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

@bitmeok 2 года назад

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

@patcox8745 2 года назад

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

@lorrie2878 2 года назад

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

@headlesswonder 2 года назад

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

@Duncan_Idaho_Potato 2 года назад

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

@easein 2 года назад

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

@HappyCodingZX 2 года назад

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

@n.rlanos1093 2 года назад

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

@rebeccawempe6851 2 года назад

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

@GlamGoreChaosQueen 2 года назад

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

@rebeccawempe6851 2 года назад

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

@brucetidwell7715 2 года назад

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

@LadyCin611 2 года назад

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

@thisisme2681 2 года назад

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

@thainatiemi 2 года назад

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

@ahmadfaezuddin177 Год назад

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

@khushboosaraogi4361 2 года назад

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

@karenramnath9993 2 года назад

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

@leannemayor5755 2 года назад

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

@Liligal1 2 года назад

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

@summerf3022 2 года назад

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

@Birdbike719 2 года назад

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

@hilariecalijo4643 2 года назад

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

@lexifern9231 2 года назад

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

@helpfulnatural 2 года назад

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

@mariodcom 2 года назад

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

@dottiepark 2 года назад

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

@Ohmygatos35 2 года назад

I’d like to know to!

@mariodcom 2 года назад

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

@mariodcom 2 года назад

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

@GlamGoreChaosQueen 2 года назад

@@mariodcom interesting! Thanks for sharing :)

@24framedavinci39 2 года назад

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

@charllandsberg 2 года назад

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

@TheJustineCredible 2 года назад

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

@djnoneofyourbusiness525 2 года назад

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

@MoxieMac0 2 года назад

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

@ajtaleri 2 года назад

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

@blasebaker 2 года назад

Happy better new year. Love your shows.

@libbyhardel1826 2 года назад

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

@annevarca7976 2 года назад

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

@TabisWifey 2 года назад

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

@macnchessplz 2 года назад

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

@annevarca7976 2 года назад

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

@justagramma Год назад

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

@OceanCrazie 2 года назад

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

@annevarca7976 2 года назад

Thanks so much for this!

@FleurdeAli 2 года назад

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

@hardcle 2 года назад

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

@LivetolearnMama 2 года назад

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

@PhosphorAlchemist 2 года назад

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

@marymwood1964 2 года назад

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

@baileyshippy9336 2 года назад

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

@Tttxxxj 2 года назад

Labneh would be my go-to! Very easy to make with a tub of plain yogurt, cheesecloth, and some time! Tangier than cream cheese, but delicious 😋 edit: sounds like what chef John mentioned!

@o0OJenniLeighO0o 2 года назад

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

@lorrie2878 2 года назад

You definitely give me joy! Happy 2022!

@emmymade 2 года назад

Oh, good. 😊 Happy New Year!

@florenceybarra6333 2 года назад

Happy New Year Emmy! We hope you and your family be blessed with lots of love!!

@TheLepke2011 2 года назад

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

@angemaidment5640 2 года назад

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

@blumberg1982 2 года назад

Happy New Year Emmy!! All the best to you and your family!

@claramckenzie9140 2 года назад

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

@ashtonpaugh1189 2 года назад

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

@sharienshares5688 2 года назад

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

@lauramaldonado5591 2 года назад

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

@tammyporte755 2 года назад

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

@nicholasmaielli3806 2 года назад

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

@Kiki-D-Kimono 2 года назад

Please share the recipe!

@nicholasmaielli3806 2 года назад

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

@Kiki-D-Kimono 2 года назад

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

@panmartins 2 года назад

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

@ritageorge8748 2 года назад

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

@Brandiafinegirl62 2 года назад

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

@LP-km7gj 2 года назад

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

@Benni777 2 года назад

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

@nunyabizness3777 2 года назад

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

@tyler5545 2 года назад

@@nunyabizness3777 🙄

@ITSONLYMEWATCHING 2 года назад

@@nunyabizness3777 That is not true.

@Birdbike719 2 года назад

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

@wallie4734 2 года назад

@@nunyabizness3777 no it doesn't

@darktruth8013 2 года назад

Definitely gonna try this. Thanks Emmy!

@Ianniebammy 2 года назад

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

@groth1m 2 года назад

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

@RobbertNyhan 2 года назад

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

@MulYeungCooking 2 года назад

ASMR begins at 11:00 🤣

@BendtSten 2 года назад

Thank you for sharing Emmy 🥰 Happy New Year to you and yours, greetings from Denmark 🇩🇰🤗🇺🇸

@siis 2 года назад

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

@emmymade 2 года назад

Happy New Year!

@heqjm 2 года назад

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

@emmymade 2 года назад

Thanks so much for the feedback!

@sensualsquelch 2 года назад

A random thought, but I think Emmy would be a perfect judge on a Food Network show 🤔 she’s so excellent at putting the taste into words and criticizing a dish in a respectful way that makes sense (suggesting what could’ve been added, etc) Could definitely see her as a guest judge on something like Chopped!

@AimyS91 2 года назад

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

@kennethkauzlaric8948 2 года назад

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

@bigbirdbigbird 2 года назад

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

@MrDiscopunkk 2 года назад

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

@karenfitzgerald6299 2 года назад

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

@MearnieToon Месяц назад

Strange your name is karen

@odettestroebel3135 2 года назад

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

@suzynmichelle 2 года назад

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

@joannemcmillan9201 2 года назад

I love that t-shirt. It does so describe Emmy so well!❤️

@spiffyspits3605 2 года назад

Thank you so much for the recipe❣

@VeryCherryCherry 2 года назад

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

@colleennikstenas4921 2 года назад

I thought so!!

@eddyballester8990 11 месяцев назад

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

@jenhofmann 2 года назад

This is fantastic, Emmy! Thank you!!

@benhenry1596 2 года назад

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

@mariapaulastepanian9930 2 года назад

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

@ritvaljungqvist6666 2 года назад

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

@bobbyyonker 2 года назад

Happy new year!

@robylove9190 2 года назад

Time to toast the other half of my🥯. Happy New Year to you and your family Emmy 🥳🎉🎊🎇🎆❤️

@Cillathefish 2 года назад

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

@markiangooley 2 года назад

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

@texaslovesbama927 2 года назад

You are the sweetest person love your personality

@paskalbruyere8884 Год назад

easy to do and look good! thank you :)

@katherinekinnaird4408 2 года назад

Now this is a great keep on had recipe. And seems inexpensive and just plain fun. Thank you Emmy. Happy and blessed New Year. From Bakersfield California.

@bitmeok 2 года назад

Happy New Year 🎊

@meganthings 2 года назад

Happy new year Emmy!!!

@emmymade 2 года назад

Happy New Year!

@jimpurcell 2 года назад

Really appreciate this video!!!

@angko-pe 2 года назад

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

@daniellebath3029 2 года назад

Happy New Year! Wondering where you get all of your amazing enamelware??? I love that measuring cup!

@AiraRia 2 года назад

That looks so good! I'm def gonna try that!

@mitch4498 2 года назад

adore the different intro style

@mikeburgan7675 2 года назад

Thank you Emmy! Never knew it could be done.

@1erinjames 2 года назад

Such a great video!!

@brendakrieger7000 2 года назад

Happy New Year 2022🥳🍾🥂

@jennyvela11 2 года назад

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

@Yoshi35711 2 года назад

I love the homemade spread you taught me how to make its yummy

@spicymasalazone5753 2 года назад

Happy new year

@andrewcoates6641 2 года назад

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