You probably won't see this comment because the video is two years old, but thank you for this recipe! I am lactose intolerant and have lactose free cow's milk available to me, but not creamcheese and I've missed having bagels since I found out I'm lactose intolerant! So I can't wait to try this! Thanks again!
Trader joes has the BEST lactose free cream cheese...if you have one by you. Before someone told me about it, I haven't had cream cheese for over 10 years. So happy I can enjoy again. I hope you can too!
If you are lactose intolerant you should start drinking a little kefir made of raw milk daily. Kefir is cultured milk and contains much more cultures / good bacteria than yogurt. The bacteria in kefir breaks down the lactose which is a protein in milk. People started becoming lactose intolerant since milk was processed and treated with microwaves which kills the bacteria in the milk, which is suppose to break down the lactose proteins. This toxic process is called pasteurization. After about 3 to 4 weeks you can slowly introduce raw milk. For further information watch Dr Paul Saladini videos on the power of raw milk. I wish you health, wealth, prosperity and freedom.
I just made this and I am astounded by the results. So simple, yet such a dramatic result. Thank you so much ma'am, another thing I won't have to buy and be able to make cheaply myself.
**RECIPE IN THE DESCRIPTION BOX BELOW*** My friends were telling me how it was hard to get cream cheese where they lived and missed it, speciallly to add it to their bagels ( they are so sweet they actually made the homemade recipe of last week) ! so of course I wanted to help them, and this is why i am sharing the fastes and easiest recipe to have cream cheese in literally 5 minutes! LEt me know in the comment box below: what is your favourite cream cheese flavour: A-PLAIN B-NUTS and OLIVES C-HOT PEPPER and OLIVES D-HERBS E-all of the above!! I hope you are all doing well! Thank you for being here: it means the world to us! Don't forget to like share and subscribe to this channel! here's the link to do so! ru-vid.com/show-UCcM56MQibC6jgppSpS4khIw Stay safe and blessed Sara Malka PS FAQ: This cream cheese stays fresh in the fridge for 7 days and each "batch" yields about 8oz or 1 cup/240ml of cream cheese! You can freeze it but the texture might change a little: mix it again once defrost and you should be all good !
I'll go with the plain route in order to mix it with anything. Thanks a bundle for this, there's probably hidden CORN in cream cheese. Now, I'll have homemade cream cheese to put on my homemade bagels 🥯? Next recipe, lox?
Oh, how long can you keep it in the fridge? And can you freeze the leftover? I'm the only one eating it. And I'm really pleased you posted this as I'm looking into homemade Ceasar dressing (corn free, gluten free)
@@frumitup the lox or the Cesar dressing? You are giving hope and inspiration for cooking as I had totally lost interest in it lately. Now, I don't have the choice.
@@Poppy- Hi Poppy! GREAT QUESTIONS! absolutely it stays fresh in the fridge for 7 days and each "batch" yields about 8oz or 1 cup/240ml of cream cheese! You can freeze it but the texture might change a little: mix it again once defrost and you should be all good !
If you use buttermilk and boil it up , drain the curds and add salt and carave . That is a Norwegian cheese called " desk cheese " before it was stored in a box made of birch wood and birch bark . Now in a container of some kind ,but have air to it . Soft it with more whey if one wish too. On bread with butter, before as part of dinner with boiled potatoes and butter, flatbread . Boil,reduce whey to brown cheese, take some time but the caramelized one is a fine and good to make.
Ok. You have out done it now!!! First the bagel and now the cream cheese!!! I’m starving 😜😜. You are truly amazing at all of the things that you do and share with us!!! I love every tip and trick. Hmmmm... wondering... could homemade lox be next in this “breakfast” miniseries????? Much love always my dear friend 💕💕💕
Hi Elissa! Thank you so much for your thoughtful and so touching comment! Yes!! Lox is the logical next step as part of the ultimate bagel trilogy ; bagel, cream cheese and now lox?!?!! Thank you for sharing your amazing light with the world: it makes it a better place to live in! Shabbat shalom!
It is always great to have usalted cream cheese, not only for cakes and desserts but also because it is healthier. I really dont like salted cream cheese on cakes and your idea is therefore great!
Hi Aline! I am happy it inspires you! Please let me know if you need any help and if I may ask a question : what do you usually eat with your cream cheese ? looking forward to read you soon all the best
I had a crush on the cutest Jewish boy in my school and I use to call his house and talk to his mom. SHe was making cheese one day and I think this is the kind of cheese she was talking about. Really nice family. Mathew agreed to marry me when we are in our 50’s and I’m 47 now. 😂
Hi Rachel! I am happy the name Inspired you to click! And I am humbled by your choice to subscribe to the channel! If I may what attracted you in “frum it up” name? I would love to know more! Thank you again and if you need anything please don’t hesitate all the best❤️
@@frumitup People typically address modest clothing as "frumpy", so i though your channel will include modest outfit ideas while embracing the frumpiness! But i am a "career" women so i never had time to make food from scratch, but i really want to learn. Keep your videos up, G-d will bless it. ❤❤❤
@@RachelGLive Thank you so much Rachel for your answer it’s so lovely to hear from you I am a career woman myself so there is no frump it up it’s really frum it up ! Frum means to elevate therefore frumitup means to elevate whatever you do from the mundane to the highest spheres so this is where the name comes from so! I’m happy to hear that this channel will help you:) on a side note; I am definitely your sister in not doing anything from scratch!! I have learned to cook and bake later in life: much much later after 13 years in university therefore this is why I wanted to share all the best tips and tricks on how to cook and bake with ease on this channel whilst elevating ourselves while doing these activities! Regarding the modest clothing it is absolutely one thing that we will do as well certainly thank you again so much Rachel to have taken the time in your busy day to answer me I am looking forward to knowing you better and better with time and please again if you want for me to address any topic it will be my pleasure to assist you until next time stay safe and stay blessed
@@frumitup You are so kind. ☺️ It's an art to take everyday things and turn them into beautiful memories. It makes life worth living. Looking forward to your next upload ❤️💕❤️
take a.cheese cloth and fold it in 4 put in a strainer and put strainer over a clean bowl. then take yogurt and pour in cheeselcoth, put bowl topped with strainer in fridge overnight. whats left in the cheesecloth the next morning is cream cheese. Easy peasy
I am so tempted to try this sometime. It looks wonderful, and I would also love to see how it does in a cheesecake recipe, just because I love playing with going back to basics as much as possible, but am also cheap enough that I fear wasting ingredients if it turns out that I have not succeeded! LOL
I hope you will make the recipe! We rarely go back to regular cream cheese especially co side ring all the additives: anti-mold???? Whhhaaattt! What’s you favourite cream cheese flavour?
Hi MA! Thank you for your lovely comment it’s a great question so for a litre of milk you will have about had a quarter of a litre of cream cheese or if you want 8 ounces or 240 mL and it will depend as well what kind of acidic agent you’re going to use to make the milk curd so if you use vinegar you are going to have larger curds and therefore more cream cheese but in my opinion vinegar leaves a taste which I don’t really enjoy and lemon does not leave so this is why I prefer to work with fresh lemon an after taste! let me know if you have any questions and I’m looking forward to answer any of them ! until next time stay safe and stay blessed PS What’s your favourite way to enjoy cream cheese?
I'm glad that you called it cream cheese, you have no idea how frustrating it's been watching many cheese making videos using this exact process and they're all calling it ricotta cheese. I personally would call it a farm cheese but hey. Only reason why I say farm cheese is because making cream cheese I think you also add cream into the milk. Also if you use renet the taste will be better as you will taste the natural sweetness of the milk
Looks delicious. Same as queso fresco process except the blending. Zero chance this takes 5 minutes. At least an hour. Especially if you want to properly drain the curds, a bit more.
I see someone is able to use lactose free milk. I am actually allergic to all animal dairy and was thinking about trying this with oat milk. If it needs more fat could I possibly add dairy free butter? (its more like margarine but does taste like butter). Your video is very pleasing to watch and I hope you will see my question. Thank you in advance.
Looks great--Will this work with a plant based milk as I have a family history of Cancer so need to avoid all the estrogen and BLV in dairy--thanks for posting
The next time I go to London, I've promised myself to go into the Jewish East End community. I adore bagels with cream cheese and smoked salmon, and I am dying to try the 100% authentic version! On an episode of the Apprentice UK, big boss Alan Sugar sent the candidates on a wild goose chase to acquire London's iconic rainbow bagels.
Hi Ilana! Yes yes yes! You are right! This is such an easy kosher for Passover cream cheese!!! And you get more than a tub of cream cheese ( 8 oz) for about 1,50$!!! Whhhaaattt
Luv this video, just subscribed so am watching all the old videos as well, and having been looking for a cream cheese video cos it’s so expensive to buy in West Africa. Thanks so much Sara
Its funnt how a little thing can make such a difference. So this exact fecipe if made using Skimmed Milk will render a cottage cheese, however if you use a full fat milk (or add cream to skimmed milk to raise its fat content) it will give you cream cheese. So cottage cheese per 100 gm has less than 2 gms of fat, while cream cheese has 23.8. so its the fat content that determines whether the cheese is cream cheese or cottage cheese
Thank you for this. I am moving my family toward a more whole food diet, and this is a great start. I have a friend who’s going to teach me about making yogurt. Yummm…❤
Check My Vegan Provence's video on soy, almond and cashew ricotta. Short answer is yes, even with store bought milks, but they have to be 1,2 grams of protein per 100ml of milk for them to work properly. Have in mind the final results are not going to be 100% as the one regular milk. Some are softer and fall apart easily, and others are really creamy.
@@frumitup Thank you! Thank you! And all with your recipes that I have yet to try: the bagels, and that buckwheat nut bread that I want to try (cause Glutino bread tastes like sand 🤭)
Nevermind, chatgpt said that there is very little amount of protein (its mostly water with some protein and fats) compared to the whey protein in powder, which its a concentrated of protein. So its not worth it to use it as a protein juice.
