How to Make Cream Cheese | Simple & Only 1 Ingredient 

I did not know this I have made simple cheese from having to much milk that was like the Spanish white cheese my father likes but I use cream cheese to start real cheese sauce vs the flour method and it is far superior

Hope you enjoy it!

Thank you so much!

I am so glad you think so! ~ Anja

Hi Patricia, yes, who knew? By making your own cream cheese you can be sure there are no sketchy ingredients or processes in it. Thank you so much for commenting 💛 ~ Anja

Hi Teresa, it makes me so happy to hear you like this method! Happy cheese-making 💛 ~ Anja

Yay! I am so happy you like this recipe. Thank you for your nice comment 😊 ~ Anja

Yay! Your comment certainly made my day!!! Thank you so much for sharing your memories and your kitchen adventures - and your sweet comment 💛 ~ Anja

I am so glad you liked this, Susie 💛💓💛 ~ Anja

Hi Julia, I am so glad you found this helpful. How nice of you to be making it for your husband even though you won't eat it! Happy making 💛 ~ Anja

You're welcome 😊 ~ Anja

It makes my day to hear that you enjoyed this! Thank you so much for watching and commenting 💛 ~ Anja

I know, right?? I am so happy you like this method and thank you for commenting 💛 ~ Anja

Hi Leslie, great, let me know what you think once you have made it! Have a great Saturday 💛 ~ Anja

Right??? I am so glad you enjoyed this video! Thank you for your sweet comment 💛 ~ Anja

Hope you enjoy

Aww ... that makes me so happy to hear. Good for you for learning something new. Thank you so much for sharing and for your sweet comment 💛 ~ Anja

Hi Alena, I am so glad you enjoyed this recipe! Stay tuned for the sour cream video and thank you so much for your nice comment 💛 ~ Anja

Hi Diane, yes, it is so easy to make your own! Thank you so much for commenting and happy cheese-making 😊 ~ Anja

Yay! I am so glad to hear that! Things don't have to be complicated at all 😊 ~ Anja

Yay! I am so happy to hear you‘re putting your new knowlege to good use! Thank you so much for sharing 😊 ~ Anja

You are so welcome!

Great tip! Thank you for sharing!

Hi Roseanna, it really makes my day that you enjoyed this video! Stay tuned for the sour cream recipe and thank you so much for your sweet comment 💛 ~ Anja

Hi Michele, yes, so easy, it's almost ridiculous. Thank you so much for your sweet comment 💛 ~ Anja

Hi June, yes, it is so easy 😊 ~ Anja

Yes - and so easy 😊 ~ Anja

Great to hear!

What % of sour cream did you use?

@B Fl The sour cream that's available to me in the store doesn't have a percentage, so I'm assuming it's the standard sour cream. I believe the last one I used was the great value brand.

Hi Linda, right??? I am glad you like this method and thank you so much for commenting 💛 ~ Anja

That sounds wonderful - and I would have loved to try it! Thank you so much for sharing and for your sweet comment 💛 ~ Anja

Hi Phyllis, a flour sack should work! I am glad you enjoyed this video and thank you for commenting 💛 ~ Anja

Hi Laura, I am so glad you enjoyed this video! Thank you for your sweet comment 💛 ~ Anja

Aww ... thank you! I am so happy you like this method 💛 ~ Anja

Oh, no! Well, now you know how you can easily make your own 😊 ~ Anja

Yes, that should work as long as it has live active cultures 👍

Thank you so much for sharing. I appreciate it 😊 ~ Anja

Thank you so much 😊 ~ Anja

Hi Mike, I am so glad you like this video! I would add all the extra ingredients after draining. Thank you so much for your nice comment 😊 ~ Anja

@@OurGabledHome 😁

Hi Julie, my son is lactose intolerant but has no problem with cream cheese. However, everyone is different so experiment with caution. Sometimes a vegan cream cheese might be a better option. Hope this helps 💛 ~ Anja

@@OurGabledHome thanks, it does help. I’ve read those who are lactose intolerant can eat aged cheeses because the crystals in the cheese are changed as it ages. I haven’t tried any yet.

Glad it was helpful!

Thank you so much for your sweet comment! As for leaving sour cream/cream cheese out over night, just remember that it has already been fermented, meaning it will last longer than milk for example. In the winter our kitchen doesn't get much above 70 degrees F but I make all these ferments in the summer, too, when the kitchen does get warmer. Hope this helps and see you on the other side of your comfort zone 💛 ~ Anja

@@OurGabledHome - Thanks so much for responding to my question. You would think after several decades of managing food safety in my own home kitchen, I'd feel more confident in my own actions. I can easily recognize smelly bread spores long before seeing any mold and I've saved my hubby from more than one questionable leftover decision over the years. But home fermentation is something I didn't see growing up. So, I'm just a complete novice in this area. I'm certain my grandmother (born in the early 1900's) knew all of this. But by the mid 70's she was quite happy to get many of her products from the grocery store. It's a shame that so much useful knowledge and nutrition has been lost to so many over such a short timeframe. I do want to be a small part of the effort to ensure these important skills are not lost to future generations. I actually look forward to passing all I'm learning to both of my son's who love to cook. I'm also making hard copy notes for my stepdaughter who currently has zero interest in anything kitchen related. Just in case she one day decides she wants to eat something other than microwaved pizza rolls. 😂 She is early 20's now. I still remember my younger years when a big glass of Chocolate milk and a package of Little Debbie Swiss Rolls seemed like a perfect way to start a day.

@@ssmith5127 all that sounds awesome and I am glad you're interested in expanding your knowledge and passing it on 💛😊💛

@@ssmith5127 My grandmother was born in 1888 and one of her favorite things was clabbered milk...which also turned my mother's stomach...so we never had any fermented product in our home, including cheese, because of my mother's food aversions. Sliced wrapped American cheese was about the extent of our exposure to cheese. Back to the clabbered milk...you cannot make clabbered milk without letting it stand outside the refrigerator until the clambering process is complete...and clabbered milk can only be made with raw milk. The pasteurization process kills the beneficial bacteria and enzymes in raw milk that make that process...as well as making kefir and other fermented dairy products...safe. That runs counter to what we've been taught the past 75 years or so. We need to balance our understanding. My daughter slipped on ice during a freak ice storm and shattered her elbow about seven years ago...while carrying my granddaughter, who was a toddler at the time. She had to have pins and a plate put in to repair it...and in the process, MRSA was trapped underneath the plate. She was on antibiotics that completely killed her gut biome for six months afterwards. My fermentation journey began with my research on how to help her rebuild her gut biome naturally. I had always wanted to know how to make sauerkraut, and also learned how to make milk kefir and kombucha at the same time in the process. Fermented foods were an acquired taste, but soon, my body was craving them. It took my daughter a little longer...but she eventually began incorporating them in her diet, too. Lacto-fermented foods helped me to recover from diverticulitis...which oddly I developed nine months after my first colonoscopy...which detected zero problems at the time. I say all that to state that you cannot make lacto-fermented foods without having them sit on your counter at room temperature for periods of time that modern food safety would deem unsafe...but in reality, there are preservatives...salt, for one, acetic acid for another...in the fermented foods that have been part of human history and good health for thousands of years...most of which happened before regular refrigeration was invented. It was safe for our ancestors...or mankind would have ceased to exist...and thus safe for us. It was the key to both health and longevity for them...and for us, as well...if we learn how to use them safely. Every single culture on earth that celebrates the longest-lived people on the planet ALSO has at least one fermented food that is part of their diet. My hope is to encourage you to "step outside the box" and embrace lacto-fermented foods...for your health. Anya has taught us how to make several on her channel.

@@joannathesinger770 - Thanks so much for your wonderful response. I'm excited to hear you were able to help both your daughter and yourself. Your response was also extremely well timed for me. Just last night, I was awake at 3:00am with awful heartburn and other issues that frequently interrupt my sleep. The pain was bad. I was craving a buttermilk drink with blueberries, banana, honey, cinnamon and ice. Within the first few sips of my drink, I began to feel relief. I'm usually up for hours with this issue but I was able to drift back to sleep quickly last night. I woke today with less pain than usual. My joint stiffness also isn't as severe today. And the drink itself is truly delicious although I can't convince anyone else to give it a try because it contains buttermilk. Maybe it's only delicious when your body desperately needs it? I'd be thrilled to learn that fermented foods could help restore my health. Thanks for encouraging me to look for new (old) answers and reminding me of their safety throughout history. I needed that today.

I am so glad you're enjoying my videos! You can use the whey in baking, pancakes, waffles, or drink it straight - it's super healthy 😊 ~ Anja

So do we just use it as water or milk?

@@elsietalavera6218 yes 😊

@@OurGabledHome thank you!!! I did this yesterday and tried it this morning and it was delicious. I loved that we can eat cream cheese made with just one ingredient and not five as the store bought kind. Would you teach one (or more) class on what to make from what with regards to dairy products?

No, I haven't. While I believe you can drain the kefir in a cheesecloth, I like that the sour cream has a higher fat content to begin with. Hope this helps 😊 ~ Anja

Yes, you'll love the flavor of the cream cheese 😊 ~ Anja

Hi Carla, it makes me so happy to hear that you like my videos! This video and the one about cream cheese was inspired by the recent shortage of cream cheese. Also, many cream cheese brands add other ingredients to their product so with your homemade version you know exactly what's in it 😊 ~ Anja

@@OurGabledHome Got it. That makes sense. Thank you for clarifying, and I look forward to watching many wonderful videos from you. Thank you for sharing with all of us!

I am so glad you like this recipe! The sour cream has already been fermented and unless your kitchen is super warm, there's no problem with leaving it out over night 😊 ~ Anja

Hi Lourdes, yes, simple is how we roll! Stay tuned for the sour cream video! Thank you so much for your sweet comment 💛 ~ Anja

It depends! Sometimes I just drink it, add it to ferments or bread. There is a lot of uses for whey 😊 ~ Anja

Hi Iris, that is so great! Thank you so much for sharing and commenting 💛 ~ Anja

Good question, I typically use it up very quickly but I would say at least 1 week 🤷‍♀️

Not silly at all! I don't know the answer since I have never tried it but I don't see why it wouldn't work 🤷‍♀️ ~ Anja

That can be tricky, as the ricotta curds can get entangled in the fibers of the cheesecloth. You could try soaking it for a few hours and then putting it in the washer. That's the best advice I have right now ... Anja

@@OurGabledHome thanks, I’ll try that.

Use it for baking, give it to the dog, or put it in the compost 😊

@@OurGabledHome Whey is great for baking bread.

Nice 👍 ~ Anja

Coming up - stay tuned 😊 ~ Anja

I skim the cream off of our raw milk so I never know wha the fat content is but 14% sounds great 👍 ~ Anja

Nice! Tell her I said "viele Grüße von Anja"

@@OurGabledHome viel Liebe von Petra und Mike

Yes, absolutely 😊 ~ Anja

Hi Norma 💛 ~ Anja

I understand