CLICK BELOW FOR TONS OF OTHER VIDEOS: / @diyprince Double Drift by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...) Source: incompetech.com... Artist: incompetech.com/
realise this is 6 years old but instead of water you can add some of the whey back in. also if you have a very fine mesh strainer and/or muslin/cheesecloth (or a teatowel at a pinch) you can get all those little bits of curd - the whey is good to freeze to add to soups & stews etc.
Here in Pakistan Philadelphia Cream Cheese is expensive and hard to find as its not easily available. You just solve my problem. Thanks for uploading your recipie.
True, it's expensive everywhere... You can even make delicious and healthy cream cheese without cream, just from raw milk, the recipe is available here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-x2lwJcqb-04.html
So, of course it isnt Philly cream cheese like you get in the store because it doesn't have all the extra ingredients you might not want in your body. Great recipe because he adds the cream back in whereas other commonly found recipes do not. I would rinse the curd with water because I dont like the sour taste. I'd also add a little sugar with the salt because I just like mine a bit sweeter since I will use the cream cheese in other dessert recipes. Good job. Yea your music is a bit strange but to each his own! Thanks!!! I am going to try this later this weekend!
Bardzo lubię ten przepis i tez robię podobnie , do zakwaszania mleka używam ocet jabłkowy , a pozostałą po serku serwatkę używam zamiast wody do wypieku domowego chleba z użyciem drożdży . Wychodzi pyszny chleb polecam wszystkim. 👍💖
If you add a heap teaspoon full of salt to a one kilo tub of Greek yoghurt then use cheese cloth to wrap up tightly in a ball, drain liquid over a bowl in fridge it makes labne cheese. Then when it's solid after 24 hours roll into balls and keep in jar, you can roll each ball into crushed pistachio or herbs, delicious on crackers or with meat platters.
I made it this way but without any nuts etc.....left it in a muslin bag for 2 days till as much water as possible released. Rolled into balls n packed in oil.....I have it out of the fridge for 2 months and it's still great and super creamy .
In my country Australia it is $2.39 for 250gm Milk is $2.60 for 2litres Cream is $1.60-1.70 for 300mls or $320 for 600mls So depending on how much it makes determines whether it's worth it
If it really taste like Philadelphia cream cheese it’s-worth the hassle. I live in Ireland and the ones they sell here doesn’t taste anything like the ones in the states.
Thanks for the recipe, this stuff is super expensive where I'm from. What I want to know is how and when I could add some more flavour like strawberry?
This is amazing! I grew up in Philly and some of their foods are sacrosanct: cheesesteaks, Hoagies, soft pretzels, and Philly Cream Cheese - any other cream cheese tastes strange and/or is lumpy. I now know the secrete and I will only share it with 100 or so of my closest friends, ROFLMAO.
I like the ingredients in this recipe..I agree with others, the words disappear too fast. The music makes it seem almost ominous to make this. The music made me feel nervous and anxious.
Where I live I have to pay 36 for 125 gram of Philadelphia cream cheese. A pack of milk is 5 and cream I belive is around 6 depending on the brand. So for me it would be awesome to be able to make my own. Especially since both me and the kids love it. I also love cheesecake but with the price of the cream cheese it's just to expensive to make. Now I can make it again
I've tried to make this before, I make most of my cheese at home but Philly style cream cheese is my nemesis!!! Is it sweet like the Philly style? I've made cream cheese recipes before and I find they taste more like a sour cream than a sweet Philly style. Thanks!
I'm sure its delicious, but it still looks pretty grainy. I really love the ultra creamy smooth refined texture of commercially made cream cheese. But this would be worth trying for sure
More info is needed. Do you leave the stove on? Turn it off once you got the milk warm? Do you stir in the vi ager or just pour it in and let it sit? How long does it take to completely separate?
Stir after adding in the vinegar, once the curd starts to form and the whey water becomes transparent, remove from heat.. it takes less than a minute to separate when the milk is heated at the required temperature.. when you realise that the milk is about to boil, lower theheat... add the vinegar and stir gently.. when the curd separates and the whey water is transparent, remove from heat..
I was in a frenzy but I figured it out.....lol. I had to leave it on low heat so it wouldn't cool and it took a few minutes to get all the curd to separate. I did screw up as I used too much whipped cream in it. My wife was talking to me and threw me off....hahahahaha. It's ok though, I can just add another batch of curd and it will be fine. Thanks!
Professionals use Lactic-acid. You can get that in the pharmacy. Probably not sold out... Gives a more buttery creamy cheese: www.sciencedirect.com/topics/agricultural-and-biological-sciences/cream-cheese
@@alicelisky6058 The idea is to reach the same acidity. So the amount depends on the acidity of your additive. The acidity of lactic acid is 2.43 pH (more acidic) and citric acid can be anywhere from 3 to 6 (less acidic) depending on potency. So I'd definitely use less of lactic.
ok u got me convinced ! thank you soooo much! You wouldn't believe in how many dishes , sidedish , sauces and a lot of things I use this cheese and ok it is not that expensive but trying to live 'of grid ' is atleast making your own cheese I think , only problem is that there never is FRESH milk available here !(raw) , liked&subscribed :-) happy to explore ur channel !!
The vinegar is only in the recipe to force the curds to separate from the whey. You can also use lemon juice instead to achieve the same result. Regardless of which one you use, it will drain away with the whey as curds and vinegar/lemon juice don't mix, and cream cheese is supposed to be a bit sour, so any vinegar/lemon juice left over is perfectly fine!
rex. It might be a little too much but it’s within acceptable standards. It’s not mayo or butter where you just put on a thin layer. It’s cream cheese - sliced milk.
oh yeah you have a point it is a ton but it is acceptable what worries me is the amount of times that he is going to repeat that exact amount over and over and etc. that is the part that just makes me want to look away
does it really taste like the grocery Philadelphia? In my area there's no such cheese retail, unfortunately. never tried it but want to do it very much. Thank you!
it says warm it up to 70 degrees Fahrenheit ??? that's not even blood temperature, might as well not bother with the stove and just leave the milk in the kitchen ... why use the cooker?
Does anyone know why my milk doesn't become big chunk after mixing with vinegar? It stopped at little little chunks. And didnt become like in the video (big chunk stick together)
@@Crit93 thank you! I tried with different milk and it turned out better! I've been trying with UHT milk and should be using regular pasteurized milk. 😁
Instead of whip cream can i use fresh cream? if yes then can i use that for cheese cake? and if my whip cream is not a dairy product, will it ok for this recipe?
Grateful I have found a way of making some kind of cream cheese. I don’t even care if it’s not the proper kind. Where I live now this is totally a cheaper alternative considering I don’t have to drive to the other side of the city to a fancy/expensive store where they import everything that I was used to back home and sell it at astronomical prices. Just use your common sense in regards to the video and don’t nitpick too much guys!
The FirangiLife: Sorry to disappoint you, but this is probably more expensive than buying cream cheese in the store. Cream cheese is cheap & is presently selling on Amazon for only $3.00/package. It is NOT imported. It is made in America & is readily available in most supermarkets in cities. The only way making your own cheese will save you money is if you have your own milk from your own cows.
Robin Lillian I don’t live in the US and in my city milk is cheap and widely available. The cream-cheese sold is imported from the states, comes with a heftier price tag. It’s about 10usd and up, if you convert it to local currency it becomes a habit not a lot of people can afford.
Yes in the video it says fareinheit but we can all use our common sense right? It's probably a mistake, 70 degrees fareinheit wouldn't boil the milk don't you think? But yeah she/he messed that part up...:))
Commercial cream cheese is full of fats and oils to increase the volume.. When u make it this way.. you get pure cream cheese made with 100 % pure milk, pure cream, without all the preservatives... and u make a lot of cream cheese believe me
Or just go to the store and buy cream cheese. Also there are no cream cheese factories in or near Philadelphia and one more thing. Why is there a question mark in the title?
What about adding fruits? At my grocery they put out pumpkin cream cheese, but only this - it is awesome. How or what pumpkin would you add and how much to keeo the texture. Thanks for the awesome video. I love the pumpkin cream cheese on Graham crackers. Yum!
LOL, This is not cream cheese. While it might be a good substitute for cream cheese in a pinch, in no way is it actual cream cheese much less Philadelphia Cream Cheese. This is a mix of whipped heavy cream and homemade ricotta cheese easily made by adding some vinegar to milk ( no fat,1%, 2% to full fat) or even the leftover whey from making real cheese. The vinegar coagulates the milk proteins.
Losttoanyreason that is not ricotta cheese either but it seems like it is a fill-in when cream cheese is not available or if it is more costly than the ingredients used here. This version of spread is more costly than it would be for many who have access to purchase Philly cream cheese or other cream cheese at the stores in the U.S. It regularly only costs 1.50 or less here and even .69 cents at the hollidays to stockup on. Properly stored in the fridge or freezer it keeps a year or more.
crazyhacker funny how we in canada are the only ones with bagged milk, its a good recipee ill look forward to seeing more, i live in belize but im canadian and sometimes we cant get this, so to make our own is awesome, i have to try sour cream too cuz ours here suks
hacker obada your a dummass man in canada we have arabian grocery stores where all lables are printed in that language, and we have china town and guess wat their lables are printed in? there is a cuban comunity and greek comunities and they have their own stores too, unless you have proof never accuse someone,
