Cream cheese

How to make homemade cream cheese

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• published: 25 Oct 2011
• views: 248307

You can make homemade cream cheese at home, its so easy to do. You can find written directions at http://www.copykat.com/2011/01/18/making-homemade-cream-cheese/ his is Stephanie Manley with copykat.com. I'm going to show you how you can make your own homemade cream cheese. Homemade cream cheese is so easy to make and it tastes so wonderfully rich and creamy. So why don't we get started? This takes just a couple of ingredients and the first ingredient is half and half. The second ingredient you will need to purchase from a specialty store. It's called mesophilic culture. There are lots of stores online that sell this culture. And you know what? It's so easy to do so why not give it a try? All I'm going to do is take this package of mesophilic culture and put it in. You know and this bit of the small amount of culture will actually do up to a gallon of half and half, but I don't need quite that much cream cheese, and all you have to do is stir in the culture. You can see it's really easy to do. So the next thing I'm going to do is, I'm going to cover this with plastic wrap, and I'm going to leave this on my kitchen counter for just about 18- 24 hours. We're going to go ahead and let that culture do its thing, and turn into cream cheese. So it's been about 18-24 hours and my cream cheese is done. You're going to be wondering "Is it done? Is it done?" Well you know what? After about 18- 24 it turns into this, and look at it. It's like Greek-style yogurt, but you know what? It's not cream cheese just yet. We need to drain the whey out of this cream cheese. So I'm going to use a stainless steel pot and some butter cloth. Now this isn't cheese cloth, because the fabric is much more, dense than cheese cloth. It will drip right out of cheese cloth, if you try it. So try some butter cloth or you may want to try a flour sack towel. You can see this one that I have right here. I think this would work well. It's going to go ahead and let the whey drain out just fine. So I need to go ahead and secure my butter cloth into the loops of my pan. If you don't do this, it'll slide immediately into the pan, which is no big deal, but you're not going to drain that whey out to make it nice and thick. And I want to leave a little pocket in here. Okay, so I've gotten my cream cheese and I am just going to dump it in here, and then I'm going to reposition my towel or my butter cloth here and let that whey drain out. Now it's going to take about, I don't know, three or four hours before it's done, and then you know what? You can put it into an air tight container and you have homemade cream cheese. For more great recipes come to copykat.com.