How to Make Cream Cheese - Gemma's Bold Baking Basics Ep 11
Hi Bold Bakers! I have received hundreds ofmessages asking me to show you how to make
homemade cream cheese as part of Bold BakingBasics. And ask, and you shall receive, because
I’m going to show you how you can easilymake it at home with just two ingredients.
We’re going to start out in a large heavy-bottomsaucepan. Add in full-fat milk, not low-fat,
not skim, not semi-skimmed, or whatever—full-fatmilk. The fuller the fat, the more curd you
will actually get for your cream cheese, soremember that. It’s really important. And
we’re just going to turn it on to a medium-highheat, and we just want all of this milk to
come to a simmer. While it’s coming to asimmer, I’m just going to stir it every
so often. You don’t want to walk away andscorch the bottom of your milk. You’ll want
to always be keeping an eye on it. So nowthat our mix has come to a simmer, we are
going to turn it down to a medium, controlledheat. You want it to simmer away. And here
I have some lemon juice, 3 tablespoons oflemon juice. You can also use lime juice,
or a white, plain vinegar. That will workreally well. Now what we want to do is take
our wooden spoon, and we’re just going tostir in one tablespoon at a time. We’re
going to stir it around for a minute or so.Cream cheese is not available in all countries,
and I didn’t really realize that until Istarted doing Bigger Bolder Baking, and the
amount of people who asked for recipes forcream cheese. So I’m really happy to be
able to bring this. This is the best recipethat I’ve tried. I’ve tried many, and
this is the best one that I found that worked.So take a little a look here. You see it’s
starting to curdle? This is perfect. We’reon the right track, so we’re going to go
in again with another tablespoon of lemon.There you go. See that? Right there. That’s
your cream cheese. I’m going to add in thelast bit of lemon and give it a stir around.
Now do you see all of these lumps that havecome to the top? These are our curds, and
this is our cream cheese. This is exactlywhat we want. Now you can always double, triple,
or quadruple this recipe if you want. If youwant to make a lot of cream cheese, that’s
totally fine. It’s not temperamental. Itwill take multiplying no problem. So now,
we’re just going to knock it off the heat,and we’re just going to strain this liquid
off. Next you’ll want to separate the curdsfrom the whey. So you want to get yourself
a nice big bowl, and then we’re going tolay over a sieve, and then over that we’re
going to lay over some cheesecloth. Now cheeseclothcan actually be found in a lot of supermarkets,
but I’m going to put a link on my websiteof where you can buy it. It’s really important.
You do need cheesecloth, because it’s reallyfine, and it catches all the curds. Take your
curds and just pour it into your cheesecloth.Now this cream cheese is so simple. We’re
not looking to use active cultures or anythinglike that. And also, we are just going to
have to let it sit here for 15 minutes. Wedon’t have to let it hang out overnight,
like a lot of cream cheeses do. We’re justgoing to let him hang out here, let all the
liquid drip away, and we’re going to comeback in around 15 minutes. So it’s been
a few minutes, and all the liquid has drainedaway. Now I just want to make a note. This
liquid doesn’t have to be thrown away. Itactually works fantastically for marinades
and for brines, because the acid in it fromthe milk and the lemon that we added in will
actually break down your meat really well.So you don’t have to throw that away if
you don’t want to. So with our curds here,we are going to add this into our food processor.
You’re probably thinking to yourself thatthis doesn’t look like cream cheese yet,
and you’re right, because it doesn’t.That’s why we have to process it and make
it nice and creamy. At this point to our curds,you’ll want to add a little bit of salt
to flavor it. You can also add different flavorsat this point too. Herbs, whatever you like,
you can add in there. And then we’re justgoing to pop on the lid, and then process
until it’s nice and creamy. So this recipeyields you 8 ounces, or 1 cup, of cream cheese.
So check the recipe that you’re making,how much you need, and then you can multiply
my recipe for cream cheese. I can see it’snice and smooth. Now if you see that your
cream cheese is a little bit on the thickerside and you want to loosen it up a little
bit, feel free to add in a little bit of theliquid that we took away from the curds, or
even a drop of cream, that would be lovelytoo. Now just check out that homemade cream
cheese. It is incredible. This will last inyour fridge for seven days and it will be
happy to live there, and you just use it asyou go in any of your Bold Baking Recipes.
Just remember that the better quality milkyou use, the better quality cream cheese you’ll
have at the end. So just like this cream cheese,I have lots more Bold Baking Basics recipes,
like how to make buttermilk, food dye, andfood extract. So make sure you check all of
those out.
My Homemade Cream Cheese recipe could not be easier, because you likely have everything you need to make rich, creamy, and tangy cream cheese. SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers WRITTEN RECIPE HERE: http://bit.ly/DIYCreamCheese Hi Bold Bakers! I love using cream cheese in my recipes and one of your most-requested Bold Baking Basic is How to Make Cream Cheese. So this week, learn how to make Homemade Cream Cheese with just a few ingredients and you can make my Big & Bold Cheesecakes & more! So let's get baking! Watch more Bold Baking Basics here: https://youtu.be/2kNAmrtiXOg WATCH more Bigger Bolder Baking episodes here: * No-Bake Strawberry Cheesecake: http://bit.ly/StrawCheesecakeVid * No-Bake OREO Cheesecake: http://bit.ly/NoBakeOreoCheesecake SAVE THE RECIPE ON MY WEBSITE: http://bit.ly/DIYCreamCheese