Homemade Cream Cheese Recipes

HOMEMADE CREAM CHEESE

Homemade Cream Cheese image

Provided by Michael Symon : Food Network

Time 20h15m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 quart (4 cups) cream or whole milk (or a mix of both)
One .05-ounce packet cream cheese starter
Kosher salt

Steps:

Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you'd like a firmer cheese, continue to press.)

HOW TO MAKE CREAM CHEESE

How to Make Cream Cheese image

We're going to use plain old yogurt, a little bit of salt, and a lot of time to make an easy and incredibly delicious homemade cheese. I found some sheeps' milk yogurt at the farmers' market, but I've done this with regular cows' milk yogurt and it works beautifully. The taste is more flavorful and tangier than regular cream cheese.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes

Time P3DT20m

Yield 12

Number Of Ingredients 3

Ingredients

1 package of cheesecloth
1 (32 ounce) container plain yogurt (such as sheeps' milk yogurt)
1 teaspoon kosher salt

Steps:

Line a colander with 6 thin layers of cheesecloth set over a bowl, letting the edges of the cheesecloth hang over the sides. Pour in the yogurt and gather the cheesecloth at the top. Tie the bundle together at the top with kitchen twine and hang the yogurt partially inside a large bowl or large measuring cup set in the refrigerator to drain for 24 hours. Check liquid level in container and pour off if it gets too high.
Unwrap the cheesecloth and place cream cheese into a mixing bowl, sprinkle with salt, and mix until smooth and thoroughly combined.
Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. Spoon the salted cream cheese into the ramekin, avoiding creating air pockets. Smooth top of the cream cheese and place a small circle of plastic on top, cut out of a plastic bag. The plastic should just fit inside the ramekin. Fold the cheesecloth over the top and cut off excess cheesecloth. Place another piece of plastic wrap over the ramekin.
Cut out a small cardboard circle, just barely smaller than the inside of the ramekin, and place the cardboard circle on top of the plastic wrap. Place a small heavy object (such as a can of food) onto the cardboard. Refrigerate to press and age the cream cheese for 2 days.
Carefully unwrap all the layers of plastic and cheesecloth to reveal the pressed cheese. Transfer to a serving plate with the flat side down to show the cheesecloth marks. Refrigerate leftovers.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 1.2 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 213 mg, Sugar 5.3 g

HOMEMADE CREAM CHEESE

Homemade Cream Cheese image

My mother used to talk about making her own cheese back in the "Old Country". This makes a good creamy cheese, with no preservatives.

Provided by Mirj2338

Categories Breakfast

Time 15m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 quart fresh milk
2 teaspoons salt
2 tablespoons white vinegar

Steps:

Bring milk and salt very slowly to the boil.
Remove from heat and stir in white vinegar.
Leave to cool.
When cool pour mixture into a muslin bag and allow to drip.

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