How to make Cream Cheese at home

written by: AlekseyOlkin
13 December 2020, 16:46
1510

Recipe author: AlekseyOlkin
After cooking you will receive: 8 servings
Cooking time: 24 hours 0 minutes

Soft cream cheese is a versatile product. Based on this cheese or with its addition, you can prepare hot dishes, snacks, salads, sauces, soups, desserts and even drinks. As a result, the dishes are obtained with a very delicate soft creamy taste.

Characteristics of sourdough

Experts around the world have long tried to create dry cheese enzymes, but these substances were only available in liquid form, which did not guarantee that all the benefits of the cheese were preserved.

The innovative invention of dry enzymes occurred in Novosibirsk. Experts from a scientific research institute were able to dry and preserve microorganisms at the molecular level. This is exactly what allows you to make cheese at home and retain all the benefits of bacteria.

Interesting fact! Dried microorganisms are in a dormant state, they are activated only when they are heated at a temperature of more than 80˚C.

Using a starter you can easily prepare any of the following types of hard cheeses:

Gouda;
Adyghe;
Russian;
Poshekhonsky;
Cheddar;
assortment, including 5 cheese varieties.

The product contains exclusively natural ingredients:

beneficial microorganisms that stimulate ripening;
beneficial bacteria that give the cheese a special taste and shade;
rennet enzymes that promote hardening and curdling of milk;
calcium, which increases cheese density.

The uniqueness of the World of Natural Cheese starters is that the delicacy can be prepared in just 24 hours. This was made possible by increasing the concentration of dry bacteria by 100 times.

Does it make sense to make cheese at home?

Hard cheese, prepared at home from milk, can turn into a significant component of your daily diet, because natural products are always tastier and healthier. Dairy products, especially cheese, are rich in a huge amount of nutrients your body needs every day. To begin with, you should understand that preparing hard cheese at home will be much more economical than wasting money on an already prepared product in specialized factories. Of course, it all depends on the varieties you want to obtain or buy. Another advantage is that you can always be sure of the quality of all ingredients; you don’t have to worry about the taste and composition of your dish. You can always remain calm that the product reaches the table fresh. You will be able to control the entire cooking process and teach it to the whole family if necessary. Many housewives like to control not only the cooking process, but also “customize” their desires to suit themselves. Therefore, you can make the taste more salty or very delicate. It just depends on your preferences. Reviews of such cheeses always contain a lot of additions to the traditional recipe.

Benefits of homemade cheese

Store-bought cheeses are not of high quality; most of them contain added vegetable fats, starch, sugar, preservatives, palm oil and flavor enhancers. All these synthetic substances provoke atherosclerosis, heart pathologies and the appearance of tumors.

Official site

In addition, cheese is a perishable food product. Your blood pressure may drop and you may experience digestive problems due to:

use by the manufacturer of low-quality or infected cow's milk;
storing products in refrigerators containing salmonella and E. coli;
lack of necessary ventilation;
non-compliance with temperature conditions.

To stay healthy, you need to eat quality dairy products. And you can only be sure of quality by preparing food yourself. Hard, freshly prepared cheese is enriched with nutritional compounds that are completely absorbed by the human body.

Homemade cheese is a treasure trove:

vitamins – E, A, PP, D, B;
minerals – iron, magnesium, selenium, iodine, copper, calcium, phosphorus;
milk proteins;
acids

You will prepare delicious cheese, the cost of which is several times lower than purchased cheese.

By regularly eating natural cheese, you will improve your health. The product promotes:

improving blood characteristics;
strengthening bone structures, tooth enamel;
improving the quality of skin, nail plates and hair follicles;
cleansing the body of toxic compounds and toxins;
prevention of a number of diseases of internal organs;
strengthening the immune status.

Sourdough also improves performance and increases energy.

Find out more

Cheese made from fresh milk and whey at home

In Russia, apart from the Caucasus, it is unlikely that you can find another region where homemade cheese is valued on an equal basis with bread, and where it is prepared in every home. It is here that cheese recipes have a centuries-old history, and the cheese product itself is incredibly tasty. And today we will tell you how to make suluguni or Caucasian cheese from cow's milk with your own hands.

To begin with, here is a very good recipe, tested over the years, on how to make rennet for homemade cheese.

Ingredients for rennet solution

Fresh whey – 3 l;
Coarse table salt – ½ tbsp.;
Dried sheep (veal) rennet – 200 g;

Preparation of rennet

Pour fresh warm whey into a 3-liter clean jar and dilute salt in it, after which we put dried sheep rennet into the jar.
Now the solution should be left warm for 3 days, after which it can be used at the rate of 1 glass of rennet solution per 10 liters of milk.
The rennet-whey component for making homemade cheese from milk should be stored in the refrigerator. After using a portion of brine, the jar can be constantly replenished with fresh whey for a month, after which a new composition with new rennet should be prepared.

Now we can move on to cheese making

Cheese ingredients

Milk – 10 l;
Rennet infusion – 0.25 l;
Coarse salt – 2 tbsp;

Making homemade cheese

Heat the milk to a temperature of 40°C, then pour the rennet infusion into it, mix everything thoroughly and leave it warm for 30 minutes, stirring the mixture periodically.
When the whey separates from the curd, pour it through a large sieve with gauze into another container. We give the curd mass time to drain (15 minutes), and then transfer it to another colander with the other side.
Sprinkle the drained side generously with salt, and after 20 minutes transfer the cheese into a wide container, salty side down, and sprinkle the other side with salt.
Now the cheese head should lie in the salt for 1-2 days and you can eat it.

And for lovers of salty cheese such as feta cheese and for long-term storage of homemade cheese made from milk, put the diced head in brine (200 g of salt per 1 liter of whey).

How to make cheese based on the World of Natural Cheeses starter?

The homemade cheese recipe is quite simple. Each package contains instructions on the correct preparation of the product. Even a beginner can make natural cheese. It is impossible to spoil the raw materials, because the manufacturer has already thought through and provided for the required amount of ingredients and dosage.

All you have left is:

boil a liter of milk;
pour the dry contents into it;
cool the resulting liquid;
drain excess liquid through cheesecloth;
place the remaining cheese grains in the refrigerator for 24 hours.

You will get about 800 grams of cheese from the specified amount of ingredients.

Homemade cream cheese (cream cheese) or homemade Philadelphia (2 recipes)

If you dig into my memory, it turns out I’ve already made cream cheese. But not according to any principle. It happened by accident and what happened to me then, I only realized now. When I went out of town for a while, I still had kefir in the refrigerator. Without thinking, I threw it in the freezer.

Upon arrival home, I took it out, and when the mass melted it looked like whey with grains. Without thinking for a long time, I simply poured the mixture into gauze and hung it up. It turns out that that was my first cream cheese. I remember I simply spread one part on bread for the children (they ate it all), and combined the second with chopped dill. For myself, so to speak. Kefir cheese turned out to be less fatty than it is now.

What do I want to say? If you are planning to make cream cheese at home with less fat, freeze only kefir, homemade or store-bought 3.2% fat. From 1.5 liters of kefir you get 500 grams. homemade cream cheese and 1 liter of whey. Well, you already know where to put the serum! No! I remind you that we bake bread or mix pancakes.

The fattier Philadelphia cheese is made from sour cream and fermented baked milk. The cooking method is the same. In the evening, put the fermented baked milk in the freezer, pour the sour cream into a bag, if you have homemade one in a jar. I made cheese only from these products, but in order to reduce the fat content of the finished product, feel free to add a packet of kefir to this pairing.

In the morning I take out the frozen bags. For them you need to prepare gauze with dishes - a tall bowl with a colander.

Frozen sour cream is easy to get out of the package (office file), but here’s how to get fermented baked milk out of a sealed package: cut the package crosswise and you’re done.

Place the frozen pieces in cheesecloth, cover with it and forget about them until the evening or until the mass has melted. To obtain a denser cream cheese, install a press.

By the evening you will have a “cake” like this. By weight it came out to 300 grams. Enough to make cream for a cake.

Yogurt and sour cream cream

The cream looks snow-white and tasty. Friends, but remember that you will get a delicious cream if you use fresh ingredients. It is better to use sour sour cream or yogurt on Sunday pie.

Making cream cheese from store-bought yogurt is too expensive in my opinion. Of course, it is better to do this with homemade yogurt. I’m going to tell you how to make homemade yogurt without a yogurt maker and special starters in my upcoming recipes.

Of course, I wanted to make cream cheese with yogurt and I bought a large amount. As I realized later, it turned out to be drinking yogurt. It will also make cheese, but only with less weight. More serum will be released.

I took homemade sour cream and combined it with yogurt.

Added salt and lemon juice. Lemon juice tastes so rich!

Then I poured the resulting mixture into gauze folded in 4 layers.

Carefully fold the gauze and place the saucer on it. On top, of course, the press.

I put this structure in the refrigerator for a day or at least 12 hours. In general, when the whey stops flowing, it’s ready.

I made tuna pancakes with this cream cheese. It turns out delicious and tender!

Friends, enjoy your meal and have fun in the kitchen.

Other cheese making options

At home, you can make cheese without using a starter, but you will have to spend more time, effort and money on such a process.

Here are some recipes.

Buy sourdough

Homemade cottage cheese

Making cheese from cottage cheese at home is easier than making cheese from milk. You don’t have to ferment the product, keep it under pressure and wait for it to ripen. For the recipe, buy high-fat cottage cheese.

You will need:

1 kg of cottage cheese;
3 eggs;
half a liter of milk;
100 grams of butter;
1 teaspoon each of sugar, soda and salt.

Tip: during the cooking process, you can add herbs and aromatic spices to the cottage cheese. This way your cheese will acquire its original color and taste.

Preparation:

Place the cottage cheese in a saucepan and pour milk over it. Bring the raw materials to a boil. Notice how the color of the solution changes - this is how the whey is separated.
After the milk boils, cook the mixture for 10 minutes. Then strain the cottage cheese and place it on a plate.
Beat eggs with soda, sugar and salt.
Melt the butter in a frying pan, pour in the beaten eggs and add the cottage cheese. Cook the mixture for another 10 minutes, stirring constantly.

The cottage cheese will gradually turn yellow and take on a mushy form. At this point, you need to transfer it to another container and leave it in the refrigerator overnight. The cheese will be ready in the morning.

Homemade milk cheese

This option for making homemade cheese is also simple.

To prepare it, take:

liter of milk;
200 grams of high fat sour cream;
3 eggs;
half a tablespoon of salt.

Let's prepare it like this:

Beat eggs with sour cream until smooth.
Pour the milk into the pan and bring it to a boil, remembering to stir.
Then reduce the heat and add the egg and sour cream solution to the liquid.
Turn off the heat after separating the whey.
Cover the colander with gauze and pour the curdled milk into it. Leave the mixture to drain.
Then tie the gauze into a knot and hang it over any container.

The cheese should drain for 5 hours, after which it must be put under pressure.

Making hard cheese at home is easy!

Are you interested in how to make hard cheese at home tasty and healthy? Initially, you need to prepare products that meet the list of requirements specified in the “instructions”. The recipe for hard cheese at home is very easy and straightforward. The first thing you need to do is wash your hands thoroughly and prepare the work surface for cooking. As for cottage cheese, we advise you to get it at home to be completely sure of the quality of the cheese. Place the cottage cheese in a deep pan that is convenient for you, and then try to break up all the lumps with your hands, so that in the end all the cottage cheese has the same consistency. As for milk, it is also advisable to opt for fresh homemade milk, this will give a more delicate taste to your creation. Cottage cheese, prepared in advance, must be poured with milk and put the pan on low heat. The contents must be stirred all the time, making sure that the cottage cheese does not burn and the milk does not escape. The serum that we end up with should flake off, this is a sign that you are doing everything right. The curd should begin to gather into small lumps and become harder and harder. It may seem to you that the curd mass seems to have begun to melt before your eyes. After this, the pan should be removed from the stove and the contents should be placed on clean gauze; the remaining liquid should drain out. To make hard cheeses at home, it would be better if you buy non-stick, specialized cookware so that you don’t have to be afraid that your dish will simply stick to the bottom of the dish.

Reviews of homemade cheeses

Alla, 47 years old
At my age, the body needs to be systematically supplied with calcium, I decided to do this with the help of cheese. I don’t trust store-bought varieties because I was poisoned once. Now I always make them myself. I used to fuss with cooking and spend a lot of time. And now I’m ordering the World of Natural Cheese starters, they have a large selection of varieties, I love Gouda. It takes 20 minutes to prepare everything, and tomorrow I enjoy the freshest cheese.

Svetlana, 29 years old
I am a mother of two children. I monitor their nutrition, enriching their diet with healthy dairy products. I used to always buy cheese, but since I don’t trust industrial products, I started making it myself using starter cultures. I prefer the World of natural starter cultures - there is nothing synthetic in their composition, only natural ingredients. It turns out to be a delicious cheese, even children eat it with pleasure.

Lydia, 68 years old
I am a village resident and I have my own cow. I always make my own cheese from milk, it turns out rich and tasty - it cannot be compared with store-bought cheese. But yesterday my sister came to see me from the city and brought me sourdough cheese to try. I was surprised, the taste is very delicate, reminiscent of my village cheese.

Buy on the official website

The final stage of cheese preparation

Place a little butter, not very fatty, at the bottom of your dish and put the contents on low heat, then break the eggs into the pan, add a little salt, a pinch of soda and finally the cottage cheese you prepared. It is advisable to stir all the contents with a wooden spoon that is convenient for you. You need to stir until all the filling is the same consistency. This process will take you approximately half an hour. Hard cheese is quite easy to make at home if you can follow the proportions and like to experiment with recipes. If your product has become soft and taken shape, you can take it out and wrap it in film, after which you should select a container in which you can thoroughly compact your creation. There is nothing difficult about it, and in the meantime, the preparation of hard cheese at home is completed. If you love dairy products, then there is nothing easier than preparing it at home and delighting your loved ones.

Traditional recipe

Making cream cheese at home is not difficult, especially if you have a simple recipe on hand. It tastes very much like the cheese sold in a store called Yantar.

Ingredients:

cottage cheese - 0.5 kg;
chicken egg - 1 pc.;
table salt - 1 tsp;
baking soda - ½ tsp;
butter - 100 g.

Preparation:

Place the cottage cheese in a deep saucepan. Using a spoon, knead thoroughly.

Pour in salt and soda. Grind the resulting mass a little.

Add the chicken egg and stir thoroughly.

Place the container with the contents on the stove, setting the heat to low.

Continue heating the mixture while stirring regularly.

You can observe how the cottage cheese begins to melt, and the mass takes on a more liquid appearance.

Add the indicated amount of oil to the warm mixture. Start stirring vigorously until the butter melts completely and a homogeneous mass is obtained. Bring the cheese to a boil and cook while stirring regularly.

Pour the thick cheese into molds. After cooling, seal tightly with a lid.

Put it in the cold, after closing it tightly with a lid, otherwise the product will absorb foreign odors.

Interesting!
Processed cheese from cottage cheese, made at home, turns out very tasty and tender. The recipe with photo is simple, since during cooking there is no need to place the container in a water bath or use a sieve.