Using Powdered Milk to Make Cream Cheese 2 Ways
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- Опубликовано: 28 ноя 2023
- We present several iterations of using powdered milk to make cream cheese, both cultured and curd. We adjust the recipe and come up with a success!
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Pam is like a one-woman America's Test Kitchen.
Yes she is.LOVE THIS CHANNEL ❤
I am so pleased that you have not lost your zeal for teaching since retirement. Your audience is truly blessed thank you for all the time and work the two of you put in to these videos.
I've been making cheese from Greek yogurt for years. It's actually a Mediterranean/Middle Eastern cheese called Labneh. I set it up similarly to the way you do with the bowl and strainer (I use a colander) but I line mine with a dampened flour sacking towel. Dampening the towel allows the whey to drain faster and easier. On top of the towel, I place a plate and a weight and the whole thing goes into the fridge. Usually, 24 hours is all I need for my preferred consistency depending on the amount of yogurt I start with.
You can moisten the ricotta by stirring a little cream into it so it has more of the texture that you find in commercial ricotta. I've done this by reconstituting a small amount of heavy cream powder.
I also save the whey because it's full of protein. I freeze it in ice cube trays and add the cubes to soups, smoothies, sauces, gravies, and my dog loves the cubes for treats.
I'm loving this series and looking forward to more!
Great info and ideas. Thank you. Where do you source Cream Powder?
@@cyn4rest Hoosier Hill Farms heavy cream powder on Amazon.
@@bebopandbecca3096 Thank you so much!
Thank you for all of the trial and error. Your hard work is much appreciated. I didn't think I would be making cheese but you have changed my mind. Looking forward to more cheese videos. 🧀
Videos like this, is so empowering. Taking food that is on hand and turning it to something else. Not having to go to the store and saving money. Thank you both for this video. This will go into my recipes.
Knocking it out of the park again! Thanks Pam & Jim! 👍
💜💜💜I love your teaching style and scientific methods. Thank you for this series! Here I go down the rabbit hole...
Thanks! If you are going down the rabbit hole, make sure you take some string, so you can get back home. Jim
Oh your reaction to the double powder recipe was perfect 😂😂😂 Thank you for figuring all of this out, tasting the not great stuff for us and sharing all you have learned ♡
You can add a little salt if you want to make it taste more like Philadelphia cream cheese.
Also, the flavors are affected by the particular strains of bacteria are in the yogurt. You can buy freeze dried yogurt starters that have a shelf life of two years if stored in the freezer. (Pam, you might try freeze drying some yogurt to see how it works for you and perhaps to show in a micro moment video.)
There are a number of different bacteria strains availlable for purchase online.
If you're using freeze dried yoghurt starter, why do you need to store it in the freezer?
@@elizabethconvey3242 I wondered the same thing and do not have an answer. That is just what the manufacturers say.
@@terrym5786 Thanks - it still doesn't make sense - freeze drying gives the longest storage time on its own - I wouldn't freeze powdered freeze dried milk, just store it properly - I think it must be an error.
@@elizabethconvey3242 The only thing I can think of it that you are storing live bacteria in a freeze dried state and regular temperatures reactivate them. They would then quickly die for lack of food. But that is just a guess.
@@terrym5786 No idea but I looked up freeze dried yoghurt culture on Amazon and there's nothing to say it should be stored in a freezer.
When we had the dairy goats I made a lot of different cheeses. I used buttermilk as a culture in many of them.
Would you be willing to share the recipes?
You are simply amazing! Since I have just retired 2 weeks ago I am hoping to start trying more of your recipes that I have downloaded and bought. Thank you for you and your sisters talent!
Thank you so much! I've been hoping for a video on this for so long, and now we are spoiled for a whole series of videos on cheese-making. Looking on the internet to so many cringe-worthy websites on making cheese, I started to despair, but you gave me new hope and, as usual with your videos, the confidence to venture out and try exiting new things.
I got a very dry crumbly farmers cheese. I added herbs and I’ve been using it on salads and wrap sandwiches
I love that you go to all this trouble and we benefit from your knowledge and trials. Thank you so much!
I am so happy you are showing us how to make cheese! This motivates me to finally try to make some!
You have saved so many, soooo much money and frustration, we owe you for that! Thank you both for all the work you put into these videos 🥰
You are so welcome.
My son has celiac and i make a lot of gf bread. To save money I ordered a 2 gallon bucket of white rice flour from Amazon. When I received it it was in its own box from the manufacturer that said "white rice flour." I opened the box and instead it was a 2 gallon bucket of whole powered milk. As I couldn't return it Amazon sent me a replacement. Imagine my surprise when I again opened it and it was another bucket of whole powdered milk. I now have four gallons of whole powdered milk.🤷
Well I do use a little bit sometimes in my bread or if I'm making pastry or pie crust. I don't use very much so I was looking for something to do with it.
This will be very handy.
YAS! Ive ended up with cream cheese, ricotta, and tasty mystery stuff both ways (using bacteria vs acid) and never understood what was going down! Thank you for this vid...helps me to understand my results!! 😃👍
Thank you for experimenting; sharing the failures along with the successes greatly enhanced the training.
I love that you show your experiments and how scientific you are!
So exciting, looking forward to the rest of the series. I will be trying this for sure. Thanks Pam and Jim!!
I truly appreciate your courage in working with a product you can't tolerate (especially in taste-testing) to bring us delicious ways to make survival cheese! Love your channel. Always so much to learn in your videos and your subscriber's comments.
Thanks for your research and experimentation. We get full fat powdered milk and I can't wait to try this!
Forgot to mention. New Enland Cheesemaking Supplies has some excellent tools and supplies that are very affordable.
I appreciate you teaching us.
This is fantastic! Thank you! I’m so glad you left the failure in the beginning also.
You are welcome. Jim
Elegant and creative lady. Thank you❤❤❤
You are so welcome. Jim
I’m loving this series. I’ve been picking up powdered milk every chance I get and it’s wonderful to see all the ways I can use it. I’m a big fan of farmers cheese but I typically use regular milk so this is fantastic. You are a bright blessing!
Ha barnicals moles! Happy that’s all I have on my back! I feel like an old ship docked!
We hope that you get the looked at and removed if problematic. Jim
Would love to hear favorite brands of powdered milk. I have only tried Thrive Life…and it has a good flavor…but find that I have to use much more powder than it calls for or it’s too thin. In the long run, it doesn’t seem as cost effective. Thank you Pam and Jim…I truly appreciate the work that goes into educating us all.
I use Nido fortificata. It's in the spanish section of the store and is a whole milk powder.
I always leave your videos feeling like I have attended " The School of Survival"! Thank you for sharing, from your heart.
Your expertise WRT the food chemistry of milk is highly educational, much appreciated.
I have made ricotta as you did and looking forward to trying a cream cheese. If you enjoy Indian food you should try paneer. A similar process to the first part of the curd type cream cheese. Wonderful in sag paneer. Looking forward to more cheese.
This is a wonderful topic! I will definitely be following along…thank you for your resourcefulness and determination in building these recipes
Such a great presentation, Pam. Thank you both for making these videos. I am so glad to hear your true reaction to these foods. I was curious to know if it actually tasted like powdered milk. It was so nice to see that little face that you made. It helped us to see the truth, which is so important for your viewers to be able to trust your videos. Keep up the great work!
Rose, thank you for letting us know you’ll be ok. This video is quite informative. We have quite of powdered milk. I’m had no idea I could make cheese from powdered milk. I’m certainly going to try it! Thank you
Barnicals! I love it!
Touche! Jim
I make the farmers cheese but I call it pot cheese. I strain it until cooled and put it in spanakopita instead of ricotta cheese. We like it in lasagna and on pizza as well. ❤
This is great! Thank you for the fine details ... God bless.
My recipe for cream cheese uses ricotta. Put Ricotta, some heavy cream and salt into a food processor and process until smooth. Tastes super good
💥That was fascinating! I'm so glad you don't get discouraged easily. I tend to give up after 3 tries. It is the thought of wasting food, but it really isn't, right? I'm determined to give these a try. I was wondering, when reconstituting skim powder milk; would adding butter or some type of fat help with the creaminess? I was just wondering. I could do my own experiment. OK, on to create my kitchen lab... everybody out... out... I need to concentrate. 😁😁
Yes. That idea crossed my mind as well. I’m thinking Ghee as I think the plan is to make cheese from our food storage.
New England Cheese Co. has cheese making ingredients, cultures, rennet, etc.
Thanks Pam & Jim. Wishing you all the best this Christmas time.
And thankyou for sharing all your fails and trys
Try using freeze dried heavy cream. I use cream when I make cream cheese. it will taste a lot closer to the taste. When you reconstitute it you want to blend it so the fats recombined.
I have been experimenting, attempting to make mozzarella...I have made several quite tasty batches, but none that melt and stretch as they should. I am eager to see your work on this. I just keep learning so much from your videos. Thank you.
Thank you for sharing your cheese making processes. I also truly appreciated you sharing the different renditions that occurred in the farmers versions of the ricotta, cream cheese and powdery cream cheese. This helps all of us in the learning experience. 😊
Looking forward to more cheese making videos!
Also I can't wait to add some of my homegrown dried herbs to your recipes.
A Iranian boyfriend would make yogurt strain and put dill in it to put on pistachio loaf sandwiches. It was the best part of our short relationship. 😉
Really looking forward to this!
Wonderful information! Thank you!
So glad I found your channel just for these kind of "experiments". Fantastic knowledge and I greatly appreciate all of your testing to find the right combinations.
Thank you! And we are glad you found us as well!
Wow, that is awesome! Thank you!
Thank you for this video!
Thank you.
I live next to a dairy farm and I have been making cheese for some time. I do also live on a small island and we are sometimes cut off from the main land, when the ferry can’t sail or ice makes sailing impossible. So your hard work might help me in the future. Thank you from Denmark 🇩🇰
I cant wait to try it
Loved this video. 👍😀 Can't wait for the next in the series. Thanks Pam & Jim.
Thank you for sharing your classes. I love all your videos. If you powder up some of your freeze dried fruit and mix that in to the cream cheese it will probably make an excellent fruity cheese spread.
Great idea! Thanks for sharing.
Thank you ❤
I make dog bones like they do in the Himalayas. They use Yak milk but I use cow skim or 1or 2%. I also use a teaspoon of salt with one gallon and a half of cup of lime juice. I don't have to keep adding acid for it to curdled what it depends on is the heat according to their recipe. So I bring it to a slow simmer until its just about to boil, stirring it constantly. And it will curdle, if I don't have the milk hot enough it doesn't. So i turn up the heat and it does. I press out liquid overnight and cut them then dehydrate and they get nice and hard. My dogs love them, have not tried powdered milk. The more fatty milk the softer the cheese. If i get ricotta, all i do is add a bit of water in my food processor and it smooths out. Great tutorial. Oh i also make my cream cheese non dairy with cashews, water salt and kombucha starter. Sooooo delicious!
Interesting dog bone recipe. How does you cashew cream cheese taste? Jim
Thank you so much - I love these video on dry milk!
Great job!! And thank you!! I'm interested to try this myself!! ❤
Great information!
Awesome! I have played with cheese but your testing really helped. Thank you!
You really worked hard on this... Thank you for all you do...🥰
I just found your channel and Im in ❤ with it. Im creating my food storage to because of supply chain disruptions and to keep toxins out of my food.
Great video , thank you❤
I found your channel several years ago. You made me the fantastic cook I am today. Thank you
Thanks for experimenting for us❤
This is fascinating
Thank you for the great video!
This is so informative. I would have never thought of try this without your sons inspiration. Had a good chuckle when you tasted the powder milk in the cheese . Jim was right I instantly remembered your powder milk memory. .,, to funny . Girl you could not hide that reaction.
You are amazing and so smart!!! Thank you for all you do!!
You are so welcome, Jim
Didn't even notice your bandaid until you mentioned it. you are as beautiful as ever.
Awesome video! Thanks Pam & Jim!
Thanks for watching! Jim
This was awesome. Thank you!
You're so welcome! Jim
Love this!!! I have lovely A2 powdered milk and just learned how to make great sourdough bagels. 😊 Glad you are ok, You look good with bangs!😮
Haven’t tried it with powdered but we make mozzarella and then make Ricotta from the leftover whey. We get 2 cheeses from 1 batch of milk.
Epic video Pam and Jim. Thank you.
You are welcome. Jim
Ive been eagerly waiting for this series as I have a large amount of powdered milk that needs using up. Thank you!
We hope that you are using up your powdered milk. Jim
Thank you so much for all you and Jim do. I think I will try to make some cheese I always have powdered milk .I use it in my homemade pancake mix or baking mix. I make yogurt with a starter but not tried it with powdered milk. Thank you🙏
Sorry, this is my third comment. Take all that cheese that you don’t really like and put it into some lasagna and I promise you with sauce on it. It will taste delicious and you will like it. It won’t go to waste.
Great suggestion! Thanks.
Great video. When I was young and raising 2 children on my own I tried many kinds of cheese with powdered milk. I was struggling to make ends meet so we had a lot of powdered milk. Nasty stuff, so I experimented with ways to make it taste better. I received a cheese making kit for a gift so the kids and I began experimenting. We had a great time and made some good cheeses. Some bad too. I have seen on the net that you can dry your own milk and it doesn't taste so bad! I tried that too and it was much better. I think it is the instant that has that nasty taste although the other isn't great either but it is better. I will have to try the cream cheese and ricotta.
We love cream cheese and have plenty of whole powered milk on hand. This will be a very useful recipe for us. Thank you.
Thanks! Let us know how it turns out. Jim
I said this before, but I am SO EXCITED ABOUT THIS!
Loved this video Pam ... I've tried making curd cheese once (with fresh milk, not reconstituted powdered) and it was 'OK' but not great. I like the option of using powdered milk so will give this a try. Thank you.
Thanks for using the non fat powdered milk; it seems that is what is most available and reasonably priced. I never liked the under tone flavor it added to anything I used it in (like baking) but maybe cheeses would be ok. Most interested in trying the ricotta!
Very exciting Rose and Jim. Always look forward to your new tests. Thanks for all the hints and . I hae made Farmers cheese with whole milk. Need to try making the cream cheese. It's so help full learning from you.
That sounds great! Let us know how the farmer's cheese and cream cheese tasted. Were they what you wanted? Jim
Very interesting Jim & Pam! Thank you Maybe something I’ll try this winter now that I’m retired. I have freeze dried whole milk powder too, but I’m sure that would work. It tastes just like milk when rehydrated 😊
Would you share which brand you use. I’ve been looking for one that tastes just like milk-they all seem to have a off taste to me
Do you care to share the brand, plz?
❤Thank you Pam. I just love your videos. Once in a while I use nonfat powdered milk to make homemade chocolate pudding and I use 1.5 in that also. The cocoa seems to cover up the taste of the powdered milk pretty well. Can't wait to try this cream cheese recipe. ❤
Think I would prefer storing canned evaporated milk to dilute for preparing puddings.
The one that you did with Greek yougart is a Mediterranean type I did when I want to preserve it for long time.Make a small balls and put them in a clean jar filled with olive oil.
I make yogurt from milk, cream cheese, cottage cheese or farmers cheese from yogurt. Plenty of milk products for the cost of 1/2 gal or gallon milk.
Great video!
Glad you enjoyed it!
Thank you for this! I could never have done this video as I would've spit out the one tasting like powdered milk! Yuck! I really appreciate your efforts!
O! I love making farmers cheese! this way you can season it to make flavored spreads, just like you did with the butters video! o! the idea's are coming! gonna look for milk sales!
Fascinating! I am looking forward to making my own farmer's cheese, as well as mozzarella. I hope you didn't dispose of the whey- it can be used in several great ways.
Try bringing temp only to 160F then add the Lemon Juice.
You can use a tofu press to apply pressure to the yogurt cheese.
I believe heavy cream is needed to make cream cheese. And a lower temp. before adding vingare😊
I am looking forward to trying this with powdered milk. When I make it with a jug of milk - I use non-ultra pasteurized whole milk and I add in a 1 C of buttermilk to give it the right taste for us. I also sometimes have whipped some whey back in if it was too dry. Thanks for showing the reaction when it tasted like powdered milk - I cannot abide the taste of powdered milk and good to know too much powder keeps that taste
Thanks for your comments. Jim